In Holland we have a tradition that’s called ‘Sinterklaas‘, which means Saint Nicholas. Sinterklaas is in the beginning of December and basically it’s a feast for children. Children get gifts, speculaas (ginger cookies) and pepernoten (well actually, the ones we used are kruidnoten but most people only use the name pepernoten). As fas as we know, you mostly can’t buy these outside of the Netherlands. You can use some sort of cookies with ginger and cinnamon instead.
- 500 gram mascarpone
- 4 egg yolks
- 100 gram white caster sugar
- 150 ml coffee liqueur
- 250 ml cream
- about 200 gram pepernoten (peppernuts)
- ground cinnamon for garnish
Kitchen equipment needed
- large oven dish
- medium-sized bowl
- silicone spatula
Preparation — 10 minutes
ADD the egg yolks and white caster sugar to the bowl of your standmixer and mix until it’s fluffy and pale. ADD the mascarpone and combine well, don’t overmix it.
BEAT the cream until it’s about the thickness of yogurt. FOLD the cream carefully into the mascarpone mixture and set aside.
Finishing the Dutch tiramisu — 10 minutes + waiting time
ADD the coffee liquor to the medium-sized bowl and dip the pepper nuts a few at a time into the liquid. Don’t let them soak, otherwise they will be too mushy. DIVIDE half of the pepernoten on the bottom of the oven dish. DIVIDE half of the mascarpone mixture on top. Then ADD the rest of the pepernoten to the oven dish and finish it off with the rest of the mascarpone mixture.
PLACE the tiramisu in the fridge for at least 2 hours, but preferable overnight. DUST the tiramisu with ground cinnamon and enjoy!