Instructions

1. In a stand mixer, combine 480 ml double cream, 120 g mascarpone, 2 vanilla pods (or 1½ teaspoons vanilla extract) and 5 tablespoons of icing sugar. Whip until the mixture has doubled in volume and is light and fluffy. 

2. Crumble 2–3 Stroopwafels into small pieces and mix with 2–3 tablespoons of dulce de leche. 

3. Place whole Daelmans Stroopwafels onto a baking tray. 

4. Transfer the remaining dulce de leche to a piping bag. 

5. Spread a thin layer of vanilla mousse onto each whole Stroopwafel. 

6. Pipe two strips of dulce de leche over the mousse and sprinkle with the Stroopwafel crumbs. 

7. Top with a thicker layer of vanilla mousse. 

8. Smooth the surface to evenly distribute the mousse and caramel. 

9. Finish with a sprinkle of dulce de leche–coated Stroopwafel crumbs. 

10. Use an autumn-themed biscuit cutter to create a fun seasonal shape for decoration. 

11. Chill in the fridge for approximately 10–15 minutes before serving..