(serves 4 persons)
250 ml whipping cream
100 gram ultra fine sugar
250 gram mild yoghurt
12 mini stroopwafels
1/2 tsp cinnamon
You'll also need
In a bowl, whisk the whipping cream to a beautiful whipped cream. Follow instructions on packaging as you might need to add sugar. Blend in yoghurt and ultra fine sugar. Whisk until blended.
Set aside 4 mini stroopwafels and cut up the other 8 mini stroopwafels in tiny pieces. Fold in the whipped cream/yoghurt mixture along with cinnamon.
Line your freezer tray with plastic foil. Transfer yoghurt mixture in tray, cover with lid or plastic foil, and place in freezer for at least 6 hours.
Take parfait out of freezer 10 minutes before serving. Heat up remaining stroopwafels in microwave or oven. Take parfait out of freezer tray and cut in slices. Decorate with warm stroopwafels and sprinkle cinnamon over parfait.
We think a warm hot fudge sauce drizzled over the parfait would be divine as well!