- 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)
Eating at an Italian restaurant and leaving without having the tiramisu is like cheating yourself out of a grand finale in dining. In case you’ve told all your friends your faux pas, or in this case, sbaglio (how do Italians pronounce that, anyway?), fret not. You can redeem yourself for the most part, when you try this variation at home. And you will thank your friends for their astonished looks of disbelief pre-dessert. You had no idea what you were missing.
Spongey waffles, dipped in espresso? White, fluffy clouds of mascarpone topping? What’s not to love?! Così delizioso (or, so delicious, for our non-Italian speaking friends)!
Instead of lady finger sponge biscuits, you will be making waffles with lady finger batter. Same taste, different form.
Total preparation time is a bit lengthy, but aren’t most masterpieces that way? Besides, you owe it to your bewildered friends, right? All of them are still perplexed that you told the waiter that you were too full for dessert.
Once you add the chocolate shavings and sprinkle cocoa powder across your picture-perfect dish, you will instantly be empowered with expressive hand gestures.
Along with your waffle maker, your standing mixer will come to good use for making the lady finger batter. You will also use it for your mascarpone topping.
Breakfast and dessert all in one! Or make this special treat on a night you are serving a favorite meal. The taste is worth the effort.
- Preheat Belgian waffle maker according to manufacturer instructions.
- 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.
- Return mixing bowl to stand mixer, 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.
- 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. Scoop a heaping 1 cup of batter into the waffle maker.
- 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.
- 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, mix in another tablespoon or two of heavy cream as needed.
- 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.