Dutch Brunch Delight: Scrumptious Stroopwafel Sandwich with Fresh Fruit Salad
A flavorful dutch brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Dairy (Mascarpone cheese)
Ingredients
- 6 large stroopwafels
- 8 oz mascarpone cheese
- 1 cup fresh strawberries, halved
- 1 cup fresh blueberries
- 1 banana, sliced
- 1 kiwi, peeled and sliced
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- Zest of 1 lemon
- Fresh mint leaves for garnish
Instructions
- In a medium bowl, combine mascarpone cheese, vanilla extract, and powdered sugar. Whisk until smooth and fluffy. Set aside.
- Assemble the stroopwafel sandwiches by spreading a generous layer of the mascarpone mixture on one side of each stroopwafel. Sandwich two stroopwafels together with the cream filling in between, pressing gently to adhere.
- Cut each sandwich diagonally into two triangles and arrange on a serving plate.
- In a separate bowl, combine all the fresh fruit: strawberries, blueberries, banana slices, and kiwi. Gently toss with lemon zest and honey.
- Serve the stroopwafel sandwiches alongside the fresh fruit salad, garnished with fresh mint leaves.
Chef’s Insight
To enhance the aroma, allow the stroopwafels to sit for a few minutes before assembling the sandwich to let the caramel syrup inside soften.
Notes
This recipe is suitable for a standard diet and is easy to prepare.