Tiramisu Waffles

Light and fluffy ladyfinger-like waffles, dipped in espresso and topped with mascarpone cream and chocolate shavings. As if you needed an excuse to eat tiramisu in the morning…

Ingredients:
For Waffles:
  • 6 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup tablespoons granulated sugar, divided

For Filling:
  • 1 cup (8oz) mascarpone cheese
  • 2 cups heavy cream
  • 1 cup brewed espresso, lukewarm
  • cocoa powder, for dusting
  • chocolate curls, for garnish (optional)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract


Tiramisu Waffles

Directions:
  1. Preheat Belgian waffle maker according to manufacturer instructions.
  2. Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until frothy, then add 2 tablespoons granulated sugar. Increase speed to high and whip until the whites hold soft peaks. Transfer to a clean bowl and set aside.
  3. Return mixing bowl to stand mixer (it’s ok if there’s still a little bit of egg white left in it), and replace whisk with paddle attachment. Add egg yolks and remaining 1/4 cup sugar to bowl. Beat on medium-high speed for 1 to 2 minutes or until yolks are thick and light yellow in color. Mix in vanilla and salt.
  4. In a small bowl, whisk together flour and baking powder until evenly incorporated. Fold into egg yolk mixture until stringy and only a few streaks of dry ingredients remain. Fold in 1/3 of egg whites to lighten; add remaining egg whites and fold until just incorporated. Do not over mix.
  5. Scoop a heaping 1 cup of batter into the waffle maker (more or less depending on your specific machine). Cook for about 3 minutes 30 seconds or until waffles are golden brown and crisp. At this point waffles can be cooled, then frozen in an airtight container for up to 1 month.
  6. To prepare topping, combine mascarpone cheese, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until evenly incorporated. Add heavy cream and beat until thickened and smooth. If filling is too thick (it will continue to thicken as it stands), mix in another tablespoon or two of heavy cream as needed.
  7. Place brewed espresso in a shallow bowl or dish. Dip the bottom of each waffle briefly in the espresso, submerging it no more than 1/3 of the way, then place on serving plates, or, for a waffle cake, on a cake stand. Dollop with a generous spoonful of mascarpone mixture, or, for waffle cake, layer a generous 3/4 cup of filling between espresso-dipped waffles. Dust with cocoa powder and sprinkle with chocolate shavings. Enjoy

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