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Want to treat your guests to something extra special this Easter? Then why not round off the perfect Easter meal with one of these delicious Dutch desserts containing advoccat?
Advocaattaart (advocaat tart)
½ bottle of advocaat
2 packs of cinnamon finger biscuits
250 grams of caster sugar
1 small packet of butter
1 sachet of vanilla sugar
¼ litre of whipped cream
2 cups of strong coffee
1 cup of chocolate flakes
First place the sugar, vanilla sugar and butter into a mixing bowl and thoroughly stir. Next pour in the advocaat and stir thoroughly once more, until it forms a smooth batter. Now grease a spring form cake tin with a little butter, dip the smooth side of the finger biscuits into the coffee and then align them next to each other in the cake tin. Spoon over some of the batter, before adding another layer of biscuits. Repeat this process until you have used up all of the batter and biscuits. Next place the spring form cake tin into your refrigerator for 24 hours. Finally, top the advoccat tart with whipped cream and a flurry of chocolate flakes before serving.
Advocaatpudding (advocaat pudding)
First pop both the cream cheese and the milk into a bowl and thoroughly stir. Next whip the cream until almost stiff and then stir in the advocaat and 2.5 tablespoons of jam. Now spread ¼ of the whipped cream mixture over the bottom of a dish and top with half of the finger biscuits. Cover with the whipped cream mixture and repeat until you have used up all of the whipped cream and biscuits. Finally, top of the pudding with a layer of jam and place into your refrigerator to chill for a minimum of 4 hours.
Advocaattiramisu (advocaat tiramisu)
1½ dl of advocaat
1 pack of bitterkoekjes (Dutch biscuits)
50 grams of sugar
1 sachet of vanilla sugar
500 grams of mascarpone
2 cups of chilled espresso
2 dl of whipped cream
50 grams of Venz chocolate sprinkles
First pour the coffee into a mixing bowl, stir in the Dutch biscuits and leave to soak for approx. 10 minutes. Meanwhile, pour the cream, sugar and vanilla sugar into a bowl and beat until stiff. Next whisk the mascarpone before stirring into the cream. Pour in the advocaat and stir the mixture until smooth. Now remove the Dutch biscuits from the coffee and place them onto the bottom of a square dish. Spread over a smooth layer of the mascarpone mixture, cover with kitchen foil and then place the tiramisu into your refrigerator for a minimum of 4 hours. Finally top generously with Venz chocolate sprinkles before serving.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.