Recipe by: Daphne Schieveen


Serves: 4


  • 250 ml of whipping cream
  • 100 gram of fine sugar
  • 250 ml of yoghurt
  • 12 syrup waffles (small) *stroopwafels
  • ½ teaspoon of cinnamon


  • Whisk in a bowl the whipping cream till it becomes stiff
  • Mix the sugar and yoghurt through the stiff cream
  • Cut 8 syrup waffles into small pieces and mix this together with the cinnamon into the mixture
  • Put sealing wrap in a baking mold (must be suitable for the freezer) and put the mixture in a mold.
  • Cover with plastic wrap and put for at least 6 hours in the freezer.
  • Preheat the oven to 175 degrees.
  • Take the parfait out of the freezer 10 minutes before serving.
  • Put the remainder of the syrup waffles on a baking sheet and preheat 2-3 minutes in the oven.
  • Slice the parfait, accompany each slice with the hot syrup waffles and cinnamon.

Download PDF version here:dutch-syrup-waffle-parfait-daphne-schieveen