Go Back

Waffles with Mascarpone Cream and Strawberries

Servings: 4 people
Prep Time: 15 minutes
Cook Time: 17 minutes

Ingredients 

Mascarpone Cream

  • ⅔ cup whipping cream
  • 1 tsp vanilla bean paste or vanilla essence
  • ⅓ cup mascarpone cheese
  • a pinch lemon rind
  • 2 tbsp icing sugar

Strawberry Topping

  • 300 g fresh or frozen strawberries
  • ¼ cup granulated sugar
  • 1 tsp lemon juice
  • 200 g fresh strawberries, cut into quarters or slices

Waffles

  • 1 ⅓ cups all purpose flour
  • 2 tsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 eggs, separated
  • 1 ¾ cups milk
  • ½ cup butter, melted
  • 1 ½ tsp vanilla essence

Instructions

For the Mascarpone Cream

  • In a stand mixer bowl, add the cream, sifted icing sugar and vanilla bean paste and with a whisk attachment mix the ingredients until stiff peaks have formed. Fold in the mascarpone cheese and lemon rind; mix until all the ingredients are fully combined. Allow to chill in the fridge until ready to use.

For the Strawberry Topping

  • In a small saucepan, cook the frozen or fresh strawberries, sugar and lemon juice on medium-high heat for 5 - 7 minutes. Press the berries through a strainer, reserve the liquid in the bowl and discard the strawberry pulp. Return the strawberry juice back to the saucepan and continue to cook on medium heat for an additional 5 – 7 minutes, or until it reduces to a thick syrup. Remove from heat and allow to fully cool. In a small bowl mix the cooled strawberry reduction with the fresh strawberries, gently stir until they are fully coated with the reduction.

Prepare the Waffles

  • To prepare the dry mixture, in a medium-sized bowl whisk the flour, sugar, baking powder and salt together. Keep aside.
  • For the wet mixture, combine the egg yolks, milk, butter and vanilla in a medium-sized mixer bowl. Whisk ingredients together until they are evenly combined. In a stand mixer bowl, with a whisk attachment mix egg whites until moderately stiff peaks have formed.
  • Add the wet mixture to the dry mixture, and combine ingredients together with a rubber spatula. Fold in the egg whites, be careful not to over-mix—it is typical to have a few lumps in the batter.
  • Heat the waffle iron. Once heated, brush it with butter or vegetable oil, fill it with the batter, close the lid and cook until the waffle has browned. Cool the waffles on a wire rack before serving.
  • Serve the waffles with a dollop of the mascarpone cream mixture and strawberry topping.