Oh what a treat! Crispy on the outside, light on the inside and filled with blackberries! The Mascarpone cream topping is out of bounds! Use a Belgian waffle maker for those deep pockets.
BLACKBERRY BELGIAN WAFFLES WITH MASCARPONE CREAM
Prep time
Cook time
Total time
Oh what a treat! Crispy on the outside, light on the inside and filled with blackberries! The Mascarpone cream topping is out of bounds! Use a Belgian waffle maker for those deep pockets.
Author: Ruth Guerri
Serves: Makes 4 - 7" waffles
Ingredients
- ¼ cup of Mascarpone cheese, room temperature
- ¼ cup of half & half
- 1 cup of powdered sugar
- ½ tsp of vanilla
- 1 cup of fresh blackberries, rinsed and dried (plus a few more for serving)
- 2 Tbs of granulated sugar
- 3 Tbs of butter
- 1¾ cup of all purpose flour
- 3 tsp of baking powder
- ⅛ tsp of salt
- 2 Tbs of brown sugar- for waffles
- 2 eggs, separated
- 1 cup of whole milk
- ½ cup of sour cream
Instructions
- Preheat the waffle iron. (I use a 7 " diameter, Belgian waffle maker.) Make the Mascarpone cream, whisk the Mascarpone until fluffy, then whisk in the half & half, vanilla and powdered sugar. It should be like an icing consistency.
- Place blackberries in a small bowl and sprinkle with 2 Tbs of sugar
. - Melt the butter in the microwave, then in a large bowl, combine the flour, baking powder, salt and brown sugar.
- In another bowl, whisk the egg yolks, stir in the milk, sour cream and melted butter, then add this to the dry ingredients and stir just until combined.
- With an electric mixer, beat the egg whites until stiff peaks form and gently fold into the batter along with the blackberries.
- Preheat the waffle iron and pour the batter in, cook for 4 - 5 minutes or until golden.
- Place in a warm oven and make the remaining waffles.
- To serve, drizzle the waffles with Mascarpone and sprinkle on a few berries. Enjoy!
