Alyt Falkena Masterstudent Environmental Sciences You encounter all the flavours of the world in our WUR community. Environmental Sciences Master’s student Alyt Falkena (22) shares a recipe for a dessert from Friesland.
‘This Frisian tiramisu is famous in our Frisian society, Wageningsk Studinte Selskip foar Fryske Stúdzje. Every year, we organize a three-course dinner to get to know the first-years, and this dessert is basically always on the menu. When it wasn’t included one year, the members were massively disappointed because everyone had really been looking forward to this iconic dish.’
Cooking time: 20 minutes, plus preferably leave overnight in the fridge
Ingrediënts for 10 portions
Equipment:
Oven dish, mixer and mixing bowl.
Ingredients:
- 500g mascarpone
- 4 egg yolks
- 1 egg white
- 1 Frisian sugar loaf
- 125g brown caster sugar
- 35ml berenburg (liqueur)
- 1 cup whipped cream (250ml)
Preparation:
- Whip up the cream with some of the sugar and the egg white.
- In a bowl, mix the mascarpone, berenburg, egg yolks and sugar to form a thick, homogeneous mixture.
- Next, use a spatula to blend the cream into the mascarpone mixture.
- Cut the sugar loaf into slices 1 centimetre thick.
- In an oven dish, place a layer of the sugar loaf slices, sprinkle some of the liqueur and spread a layer of the mascarpone mixture on top.
- Continue until you have used up the loaf.
Let the dish set in the fridge for at least 2 hours (24 hours for the best flavour).
You can garnish the tiramisu with icing sugar, almond flakes, cocoa powder or grated chocolate.
