So Diane from Cuisine de Clementine and myself decided to reach out to other foodies and see who wanted to join in on the fun. Last sunday it was finally time to get together and we had so much fun with 10 other foodies. We gathered in the cooking studio of Keizer Culinair in Amsterdam. The day went by in a blink of an eye and my tummy was very satisfied. All dishes made were a feast to the eye and even though its not christmas yet, it sure felt like we were having a festive meal.
It was so much fun organizing and on the day it self we couldn’t wish for a better outcome, that it sure made us long for more. At the moment we are thinking summer! For now I leave you with the recipe for Sinterklaas Tiramisu I made together with the lovely Marlieke from Cotton and Cream.
80 gr pepper nuts – whole
70 gr pepper nuts – smashed
24 pepper nuts – to decorate
1 cup of strong coffee
5 TBsp of sugar
5 egg yolks
4 TBsp Amaretto
500 gr Mascarpone
5 x egg white
Layer whole pepper nuts on the bottom of the ramekins.
Fill up the “wholes” with the smashed pepper nuts.
Drizzle coffee and be sure to drizzle all the pepper nuts.
Whisk up the egg whites till they are stiff and fluffy.
In another bowl, whisk up egg yolks, sugar, mascarpone and amaretto until you get a smooth mixture.
Gently scoop in egg whites until mixed in to a smooth mixture.
Shake each ramekin to get an even amount of mascarpone everywhere.
Use a sif and dust with cocoa powder.
Decorate with some of the pepper nuts.
If your planning on making one big bowl, you can make more layers.