File under: proof that you can ‘waffle’ just about anything.
In this case, tiramisu.
The waffles themselves are made from ladyfinger batter. Instead of piping into fingers it’s heaped into a Belgian waffle maker and cooked until crisp and golden on the outside and light and airy on the inside. It honestly surprised me at how well this worked, even the first try (believe me, I’ve scraped some sorry failures off of this waffle baker before).
Much like a ladyfinger cookie, the waffles themselves are pretty lackluster. Eating them on their own and you might think I’m a horrible recipe developer. But trust me, once they’re dipped in freshly brewed espresso and layered high with creamy clouds of sweet mascarpone filling, you’ll get it. I guess you could call this a ‘big picture’ kind of recipe.
While certainly show-stopping, the stacked waffle cake-like presentation is perhaps not the most practical thing in the world (a case of form over function for sure).
That said, you can most certainly serve these quartered on dessert plates, dolloped with a heaping scoop of the filling and liberally sprinkled with cocoa powder and chocolate curls.
For breakfast, even. I mean… coffee? cream? eggs? It’s basically breakfast already.
- 6 large eggs, separated
- 1/8 teaspoon cream of tartar
- 3/4 cup tablespoons granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (8oz) mascarpone cheese
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup brewed espresso, lukewarm
- cocoa powder, for dusting
- chocolate curls, for garnish (optional)