When the holidays come to an end and we begin the darker days of winter, sometimes we need a little something special to get us up and out in the morning. Inspired by my love of all things Italian, and my customers love for my tiramisu, I decided to try putting all those delicious components of tiramisu on a waffle. Literally translating to “pick me up”, I wanted this special menu offering to do just that – get customers in to try something different and leave feeling taken care of. You can do the same for your family or friends with a decadent brunch dish. This is a crowd pleaser that doesn’t need anything more but a cup of strong coffee! A side of fresh fruit is always a nice compliment.
What we love most about tiramisu is the layering of flavors featuring creamy whipped mascarpone cheese infused with espresso. For the waffle, I make the same delicious espresso mascarpone to top an espresso waffle. Again, playing with the ingredients of tiramisu, I whip mascarpone cheese into the waffle batter along with instant espresso powder, and a bit of our dark roast coffee. Some simple twists with decadent ingredients is the key to the success of this dish.
What better compliment to the waffle than our FTO dark roast robust mug of coffee!
Quality ingredients and equipment is key here. A Belgian waffle maker (I like Cuisinart, Double Flip, to allow feeding a few to a crowd more efficient.
Good quality mascarpone cheese and heavy cream with a 40% milk fat is also key.
Instant Espresso powder is available at most supermarkets or specialty stores.
For the “cherry on top” finish, try finding chocolate covered espresso beans for that over the top garnish.
RECIPE: Tiramisu Waffles
Ingredients:
For the espresso mascarpone whipped cream: (Can be made 24 hours in advance and chilled)
• 1 16 ounce container of mascarpone cheese
• 3/4 cup heavy cream
• 1/3 cup white sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon pure vanilla
Whisk espresso powder and vanilla into cream until well combined.
With a hand beater or in the bowl of your stand mixer, beat mascarpone cheese until smooth. Slowly add sugar and beat until combined, slowly stream in heavy cream mixture, scraping down the bowl as needed. Using the whip attachment, beat until consistency of whipped cream. You can use this in a piping bag fitted with a star tip, or simply spoon onto your finished waffle.
In a large bowl, whisk together the following:
• 3 cups all purpose flour
• 1/4 c sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
In a large liquid measure cup (1 quart size or larger), or large bowl, combine:
• 3 whole eggs
• 2 1/2 cups buttermilk
• 2 tablespoons good quality coffee
• 1/2 cup mascarpone cheese (Italian cream cheese, can be purchased in most grocery stores)
• 1 teaspoon pure vanilla
• 2 tablespoons instant espresso powder
**4 ounces unsalted butter, melted and set aside
You can either whisk the wet ingredients together well or use an immersion blender to bring the wet ingredients together quickly.
Whisk the dry ingredient mixture into the wet mixture, while also whisking in the 4 ounces melted unsalted butter.
The batter is now ready to use in a preheated waffle iron or stored overnight for a quick breakfast the following day. It stores well for 1 overnight, although best results come from using after bringing the batter together.
How to plate your tiramisu waffle!
Once waffle iron is hot, brush on a bit of butter.
Drop batter into center of the iron – two to three ladles or abut 1 cup of batter.
Close the waffle iron and allow to cook until ready.
Using a fine mesh strainer, dust a bit of cocoa powder and powdered sugar onto your plate. Top with your golden waffle. Top with a dollop of espresso mascarpone whipped cream. Finishing touches can be chocolate shavings and/or chocolate covered espresso beans.
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