Stroopwafel Roll Cake (no bake)

STROOPWAFEL MIXTURE

275 g stroopwafel

150 ml unwhipped cream

CREAM

250 g mascarpone

16 g stabilizer (whip it)

8 g vanilla sugar

45 g granulated sugar

500 ml unwhipped cream

COATING

ladyfingers

250 ml milk

GARNISH

50 g caramel

stroopwafel

Tips

Make sure the cream is well-chilled before using it. This helps in achieving a firm and creamy texture for the roll cake filling.

Be careful not to cook the stroopwafel mixture for too long, as it can become too thick. Keep an eye on it and stir regularly to prevent burning.

Quickly dip the ladyfingers in milk, otherwise they can become too soft and fall apart. They should be moist but not soaked.

Replace the vanilla sugar with vanilla extract.

Allow the stroopwafel roll cake ample time to firm up in the fridge, preferably a few hours or even overnight. This helps the flavors to meld and ensures the roll cake is firm enough to cut.

Carefully roll up the ladyfingers with cream using cling film to ensure the roll cake is evenly firm.

You can substitute the mascarpone with firm cream cheese.

Be creative with the garnish! You can decorate the stroopwafel roll cake with extra pieces of stroopwafel, chopped nuts, chocolate chips, or other fruits for a beautiful presentation.

Don’t forget to enjoy the process and the end result. Making desserts is fun, and sharing them with others makes it even more special. 😉

Instructions

1. Warm the stroopwafel together with the unwhipped cream in a frying pan over medium heat. Cook and stir for 6-8 minutes, or until it becomes a mushy mixture. Let it cool slightly. Put the stroopwafel mixture into a piping bag.

2. Combine the mascarpone with the stabilizer, vanilla sugar, and sugar in a deep bowl. Mix for 1 minute. Gradually add the unwhipped cream and mix until firm. Set aside.

3. Briefly dip the ladyfingers in milk.

4. Then, place the ladyfingers in 3 rows of 8 on a sheet of cling film. Spread a portion of the cream mixture over it, followed by the stroopwafel mixture. Do not roll it up yet. Cover and place in the fridge for 2 hours to firm up.

5. After 2 hours, take the ladyfingers with cream out of the fridge. Roll the ladyfingers in cling film. Make sure they are well covered and wrap them tightly. Put the dessert back in the fridge and let it firm up for a few hours, preferably overnight, so the flavors can penetrate well.

6. Coat the stroopwafel roll cake completely with the cream.

7. Put the caramel (Bebogeen) in a piping bag and drizzle lines over the roll cake. Garnish with a long dollop of cream and half mini stroopwafels. Bismillah, enjoy!