Baileys Irish Cream & Stroopwafel Pie

Today it's time for another stroopwafel recipe. Yes. Because stroopwafels rock, that's why. You will love this combination of silky smooth Baileys and crunchy stroopwafels.



3 bags stroopwafel crumbs (or you can use extra stroopwafels and crush them in little bits)
1 package of stroopwafels
80 ml Baileys
8 gelatin sheets
1 espresso (or strong coffee. You'll need approx. 50cc)
500 ml (vanilla) yoghurt
250 ml whipped slagroom (whip it!)
75 gram unsalted butter (Dutch) cocoa powder for decoration



Crush the stroopwafel crumbs or the stroopwafels until they're small enough. Melt the butter in a pan and add half of the crushed crumbs. Stir until well blended together. Pour in a dab of Baileys to soften the mixture up. Line your round cake tin with parchment paper. Next, pour the mixture in the tin. Cut four stroopwafels in half and place them around the edges (see pictures). Place tin in refrigerator to cool for at least an hour.

Add the espresso and the rest of the Baileys in a pan. Gently warm it, but do not let it boil. Soak the gelatin sheets in cold water for about 3 minutes. Squeeze the water out of the sheets and add them to the espresso/Baileys mixture. Stir it with a whisk until well blended. Add this mixture spoon by spoon to the yoghurt and stir until blended. Finally, fold in half of the whipped cream. Use the other half to coat the stroopwafel bottom that is in your fridge.

Next, sprinkle the rest of the stroopwafel crumbs over the whipped cream in the cake tin. Finally, pour over the yoghurt/espresso/Baileys mixture over the crumbs. Decorate with cocoa powder. Enjoy!