Stroopwafel Roll Cake (No Bake)

Name: Stroopwafel Roll Cake (No Bake)
Total time: 30 min
Cuisine: Turkse recepten
Ingredients: 275 g stroopwafel; 150 ml heavy cream; 250 g mascarpone; 16 g whipping cream stabilizer; 8 g vanilla sugar; 45 g granulated sugar; 500 ml heavy cream; ladyfingers; 250 ml milk; 50 g caramel; stroopwafel

Najat

Photo by Najat

If you’re a fan of stroopwafels, you’re going to love this stroopwafel roll cake! Originating from the Netherlands, stroopwafels are a delicious treat made of two thin waffle cookies filled with a sweet, sticky caramel syrup. Traditionally enjoyed with coffee or tea, they have become a beloved snack around the world. This roll cake takes those classic flavors and turns them into a fun, easy dessert that combines soft ladyfingers, a creamy mascarpone filling, and that signature caramel goodness from stroopwafels.

You’ll start by whipping up a stroopwafel mixture, layering it between fluffy cream and ladyfingers, then rolling it all together for a treat that’s sweet, creamy, and oh-so-satisfying. The best part? It’s not too fussy to make. Just a few steps, some fridge time to set everything up, and you’re ready to dig into this indulgent dessert. Perfect for sharing, but also hard to resist keeping all for yourself! Plus, you can get creative with toppings—mini stroopwafels, caramel, maybe even a sprinkle of nuts or chocolate. Enjoy a slice of this cake, and you’ll be transported to a cozy Dutch café!

30 minutes

8 Portions

Easy

Ingredients

Portions

STROOPWAFEL MIXTURE

275 g stroopwafel

150 ml heavy cream

CREAM

250 g mascarpone

16 g whipping cream stabilizer, 2 tbsp

8 g vanilla sugar, 1 tbsp

45 g granulated sugar

500 ml heavy cream

COATING

ladyfingers

250 ml milk

GARNISH

50 g caramel, bebogeen

stroopwafel, mini

Tips

Make sure the heavy cream is well-chilled before using it, as this helps create a firm and creamy texture for the filling.

Be careful not to cook the stroopwafel mixture for too long, or it may become too thick. Stir regularly to avoid burning.

Quickly dip the ladyfingers in milk; they should be moist but not soggy.

You can substitute vanilla sugar with vanilla extract.

Give the stroopwafel roll cake plenty of time to chill in the fridge, preferably a few hours or overnight. This helps the flavors develop and ensures the roll cake is firm enough to slice.

Roll the ladyfingers carefully with the help of plastic wrap to ensure an even and firm roll cake.

You can replace mascarpone with firm cream cheese.

Be creative with the topping! Decorate the stroopwafel roll cake with extra stroopwafel pieces, chopped nuts, chocolate shavings, or fruit for a beautiful presentation.

Enjoy the process and the final result. Making desserts is fun, and sharing them with others makes it even more special! 😉

Instructions

Heat the stroopwafels with the heavy cream in a pan over medium heat. Cook and stir for 6-8 minutes, or until mushy. Let it cool slightly. Place the stroopwafel mixture into a piping bag.

In a deep bowl, mix the mascarpone with the whipping cream stabilizer, vanilla sugar, and granulated sugar for 1 minute. Gradually add the heavy cream while mixing until firm. Set aside.

Quickly dip the ladyfingers in milk.

Arrange the ladyfingers in 3 rows of 8 on a sheet of plastic wrap. Spread part of the cream mixture over them, followed by the stroopwafel mixture. Don’t roll it up yet. Cover and refrigerate for 2 hours to set.

After 2 hours, remove the ladyfingers with cream from the fridge. Roll them up using the plastic wrap, making sure they are well-covered and tightly wrapped. Place the dessert back in the fridge to firm up for a few hours, preferably overnight, to let the flavors meld.

Cover the stroopwafel roll cake completely with the remaining cream.

Put the caramel (Bebogeen) into a piping bag and pipe lines over the roll cake. Garnish with a swirl of cream and half mini stroopwafels. Bismillah, enjoy!