Holtkamp & Van Wees Chipolatapudding

Do you also feel like cooking old-fashioned tasty dishes for the holidays? A traditional Chipolata pudding according to a recipe by Cees Holtkamp, ​​together with a small touch by van Wees, will probably contribute to the old-fashioned Christmas feeling.

Chipolata Pudding


  • 4 yolks
  • 1 egg
  • 50 grams of sugar
  • Soak 10 grams of gelatin leaves in 80 grams of cold water
  • 2000 grams of fresh fruit and 150 grams of A. van Wees Marasquin cherries *
  • 40 grams of chopped macaroons (from a good pastry chef)
  • 500 grams of whipped cream 40%
  • 80 grams of water
  • 15 grams of A. van Wees Bali-Rhum Esprit *
  • 25 grams of A. van Wees Marasquin Esprit *


Beat the egg, egg yolks and 50 grams of sugar in a bain-marie. Soak the gelatin in water. Then heat it over low heat until the gelatin has dissolved, and fold this through the egg mixture. Then fold in the rum and marasquin. Whip cream and fold this through the cooled egg mixture as well. Finally, add the fruit and macaroons into the mixture and spoon into a moistened pudding tin. Let the pudding rest in the refrigerator for 1 day to let the flavors work together.
Pour the pudding by holding the tin in hot water for a while, then place an upturned flat dish on top and flip them together. Then remove the mold. Decorate the pudding with the fresh fruit. And make it even more delicious with whipped cream and marasquin sauce.

Marasquin sauce


  • ½ liter vanilla sauce (cold)
  • 20 ml A. van Wees Marasquin esprit
  • Vanilla sauce Cees Holtkamp:
  • 250 grams of whipped cream
  • 250 grams of milk
  • 100 grams of sugar
  • 1 vanilla pod
  • 8 egg yolks


Scrape the inside from the vanilla pod.
Bring the whipped cream, milk and half of the sugar to boil along with the vanilla.
Beat the yolks with the rest of the sugar.
Pour a little boiling milk into the egg yolks and stir well.
Pour this mixture back into the pan with the rest of the milk.
Heat the mixture to a maximum of 76 degrees.
Keep stirring and then remove the pan from the heat.
Hold the pan in cold water for a few seconds and then immediately pour the contents through a sieve into a bowl.
The sauce can be served hot and cold, it is just what you like.

Enjoy your meal!

Easter Pie with Eggnog

Ingredients sponge dough:

  • 175 grams of eggs
  • 65 grams of flour
  • 85 grams of fine sugar
  • 2 sachets of vanilla sugar
  • 35 grams of cornstarch
  • 2 tsp lemon zest
  • pinch of salt

Preparation of the biscuit:
1. Preheat the oven to 150C.
2. Grease the baking tin (24 cm) and line the bottom with baking paper
3. Split the eggs (at room temperature) into yolk and egg white
4. Beat the egg yolks with 35 grams of sugar to a light cream
5. Degrease a whisk and a bowl of vinegar, rinse with hot water
6. Beat the egg whites with a pinch of salt in the degreased bowl
7. Gradually add 50 grams of sugar and vanilla sugar, until it peaks
8. Gently fold the egg whites and lemon zest into the yolk cream, so that it remains fluffy
9. Sift flour and cornstarch. Fold in until smooth.
10. Note: do not spatula too much to maintain lightness
11. Pour the batter into the tin and bake for about 40-50 minutes
12. The top should be lightly colored: the sponge cake will then remain flexible
13. Let the sponge cool down, put it on a baking rack and remove the baking paper

Ingredients trempering syrup:

  • 50 ml of water
  • 45 grams of sugar
  • 25 ml A. van Wees Marasquin Esprit,
  • or Rose without Thorns Esprit

Preparation of the trempering syrup:
1. In a saucepan, bring the water and sugar to boil while stirring
2. Cook for 1 minute while stirring and remove from heat
3. Add the A. van Wees Marasquin or Roosje Zonder Thorn esprit

Ingredients of filling:

  • 100 ml of whole milk
  • 100 grams of sugar
  • 85 grams of eggs (2 large)
  • 350 ml whipped cream
  • 2 tbsp. powdered sugar
  • 8 sheets of gelatin
  • 300 ml of A. van Wees Advocaat (eggnog)
  • 1/2 vanilla pod,
  • or 10 ml A. van Wees Bourbon vanilla esprit

Preparation of the filling:
1. Soak the torn gelatin in cold water for 10-15 minutes
2. Split the eggs into yolk and egg white
3. Place the yolks in a heatproof bowl
4. Beat yolks, sugar, 100 ml cream, milk, vanilla scraps or Vanilla Esprit until foamy
5. Place the bowl on a pan of hot water over low heat
6. Heat the mixture while stirring until it forms a lightly bound custard. This takes patience!
7. Remove the bowl from the pan and dissolve the squeezed gelatin in it
8. Allow the mixture to cool to approximately 35C while stirring
9. Meanwhile beat 2 egg whites until stiff
10. Beat the rest of the whipped cream (250 ml) with the icing sugar until stiff
11. Fold in the egg whites, the whipped cream and the eggnog into the yolk mixture
12. Let it rest for a while until it is less liquid

1. Cut the cooled biscuit in half horizontally
2. Cut the top layer towards the middle in 8 points: start 2 cm from the edge!
3. Make sure the pieces stay together (see picture)
4. Spread the inside of the sponge cake with tempering syrup
5. Do not soak the biscuit, too wet is not good
6. You can save the remaining tremper syrup for another time
7. Spoon the filling onto the bottom biscuit layer: leave the outer edges free
8. Place the top on top. Press the edges together so that the biscuit tips open
9. Pour some eggnog into the resulting crater
10. Leave to set in the refrigerator for at least an hour
11. Before serving, sprinkle the cake with the trempering syrup et voilá! A delicious Easter cake.