Pepernoten tiramisu

 

Ingredients:

  • 300 ml of whipped cream
  • 300 grams of mascarpone
  • 6 tablespoons of powdered sugar
  • 150 grams of  “pepernoten” (If you don’t live in the Netherlands you can use another cookie of choice, like gingerbread cookies) 
  • 100 ml of espresso
  • 3 tablespoons of Neolea olive oil
  • teaspoon of almond extract
  • 1 tablespoon of cacao 

Instructions:

  1. Make the espresso, add 1 tablespoon of the powdered sugar in and the almond extract. Let this cool to room temperature, then add the extra virgin olive oil in as well and mix.
  2. Whip the mascarpone until it’s a bit softer and add the powdered sugar in. 
  3. In a separate bowl, whip the whipped cream until it’s close to soft peaks and then combine the two bowls and mix gentle until it’s well combined. 
  4. Now take a deep baking dish, about 22 cm. 
  5. Dip each cookie or pepernoot into the coffee mixture and put it into the baking dish, repeat this until all there’s a single layer covering the bottom. 
  6. Add a 1/3 of the mascarpone mixture on to this layer and spread evenly. 
  7. Repeat both steps and finish with a layer of the mascarpone. 
  8. If you prefer to make it in glasses, just do the same steps and use as many glasses as needed. 
  9. Dust with the cacao for en pretty looking finished tiramisu
  10. Let it set in the fridge for at least 1 hour. 
  11. Enjoy!

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