I received some of Abra-Ca-Debora’s lovely Diddy Dutch pancakes. I wanted to do something different with these mini pancakes and thought that maybe soaking them in some liquid for a dessert would be nice. That’s when the well known Tiramisu came to mind, now this isn’t my usual Tiramisu recipe as I had to change it around due to the quantities.
These mini pancakes are well known in the Netherlands, also known as poffertjes. They’re usually eaten with coffee, tea or even dipped in chocolate. I think their texture is a cross between an American pancakes and Madeleine’s. You can buy Abra-Ca-Debora’s pancakes in Waitrose (so far).
Now to start on the coffee… Please please don’t use instant coffee for Tiramisu, it’s never good. It makes it taste more like a pre-made Tiramisu you find in your supermarkets. I used a stove top espresso maker that brews about 2/3 cups. In terms of the coffee, you can use good quality ground coffee that you can get in your supermarkets (Illy, Union, Lavazza). I only use supermarket coffee for baking with, as when it comes to drinking coffee it’s a different universe, as I’m sure you know!
These are great desserts to serve at dinner parties, you can even use champagne glasses to look more sophisticated.
Ingredients (About 4 glasses)
3 cups/300ml strong coffee, NOT INSTANT
3 tbsp caster sugar
8 tbsp Amaretto (Disorono)
2 eggs separated
250ml double cream or whipping cream
1 packet of Abra-Ca-Debora Diddy Pancakes
1. Brew your coffee in stages, depending on how big your stove pot is. Once all your coffee has cooled down slightly then add all the Amaretto liquor and leave to one side.
2. Separate the eggs, and whisk the egg yolk with the sugar until pale and slightly thick.
3. Mix in the mascarpone with the egg yolk and beat until well mixed. Then gently fold in the whipped cream.
4. Now whisk the egg whites in a separate bowl until they form soft peaks that can stand on their own. Once the egg whites are done gently fold them in to the mascarpone mixture, making sure you don’t burst the air bubbles.
5. Dip in each Dutch pancake into the coffee and amaretto mixture for a few seconds until well absorbed. Then transfer the pancake in to a glass, or what ever dish you wish to use. I used about 5/6 pancakes per cup. Dollop a few spoonfuls of the mascarpone mixture on top of the soaked pancakes, then dust over with some cocoa powder. Repeat this process until the glass is full.
6. Transfer the glasses in to the fridge and leave for about two hours, then enjoy!
© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.