Baking · Finnish

Puoloffee

Name: Puoloffee
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 150 g gingerbread cookies; 75 g Valio butter; 2 dl Valio Keittiön whipping cream, lactose-free; 2 dl brown sugar; 1 tub (200 g) of Valio Viola® vanilla cream cheese; 250 g lingonberries; 0.5 dl brown sugar; 1 tbsp cornstarch; 2 tbsp water; 1 tsp vanilla sugar; 1 prk (3.3 dl) Valio Keittiön whipping cream, lactose-free; lingonberries, freeze-dried

Banoffee pie (banana and toffee pie) has conquered the world over the past decade. It's time to respond and replace the banana with our national treasure, the lingonberry. This pie disappears in the blink of an eye from both children's and adults' dessert tables, so that should tell you how well the flavor profile of "Puoloffee" hits the spot for Finns.

Smarrig Kitchen7y

Machine-translated, original language: Suomi.

Prep 30 min Cook 1 hTotal 1 h 30 minInspired by valio.fi

Method

1
Crush the gingerbread cookies and mix in the melted butter. Press the mixture onto the bottom and about 2 cm up the sides of a ø 23 cm springform pan lined with parchment paper.
2
Boil the cream and brown sugar in a saucepan over medium heat until the mixture turns into thick caramel. Let it cool for a moment. Stir in the cream cheese. Spread the caramel filling over the crust and place in the fridge.
3
Bring the lingonberries and brown sugar to a boil in a saucepan. Mix the cornstarch into the water and stir it into the saucepan. Let it simmer gently for a few minutes. Season with vanilla sugar.
4
Spread the lingonberry compote over the caramel filling. Place in the fridge to set.
5
Whip the cream and spoon it on top of the pie. Decorate with freeze-dried lingonberries.

Sweet pastries Egg free Vegetarian (lacto-ovo)Lactose free Sweet pies Berry pies