This was just one of those ideas that popped in my head and would not leave so I had to make it happen. It’s absolutely decadent, but is one of my favorite waffle recipes I’ve made over the years.
By splitting the batter into two batches you actually get a great layered flavor like you would in an actual tiramisu and by actually layering the waffle pieces you can slather some delicious mascarpone filling between the pieces.
No syrup needed for this concoction. It’s perfect as-is.
For the mascarpone filling:
1) Add mascarpone to a mixing bowl or the bowl of a stand mixer and beat with a hand mixer or a paddle attachment until it's light and fluffy. Add in cream, vanilla, and powdered sugar and continue to beat on medium until the mixture is very thick and holds firm peaks. Store in the fridge until needed.
For the waffles:
1) Combine flour, baking soda, and a pinch of salt in a bowl. Stir together and crack in eggs. Add milk and stir together until it's a smooth batter. Stir in melted, but cooled butter last.
2) Split batter between two bowls. To one, add vanilla and a dash of brandy. To the second, add cocoa powder, cinnamon,and coffee.
3) Heat waffle iron and add half of each batter to the waffle iron. Cook according to waffle iron instructions.
4) Remove waffle iron and cut into pieces. Stack waffles with mascarpone filling in between. Sprinkle with cocoa powder and cinnamon and serve immediately.
The glue that holds these waffle chunks together is sort of a fortified whipped cream that would typically be layered between ladyfingers in a traditional tiramisu.
If you can make whipped cream (you can make whipped cream) then you can make this. Just add the mascarpone to a mixing bowl and beat it until it’s light and fluffy. You could use a hand mixer or stand mixer for this or just a whisk if you are feeling ambitious.
Once the mascarpone is nice and fluffy just add in the other ingredients (cream, powdered sugar, and vanilla) and keep beating it until it holds stiff peaks. There will be a moment of panic when it looks like the filling is just turning really soupy, but keep beating it and it will firm up after a few minutes.
Store this stuff in the fridge until you’re ready to serve!
I really just made one batter for these waffles but then split it in two and add some stuff to each smaller batch. The base is the same though. I honestly just stir together everyone in one big bowl. I start with the dry stuff and then add in the milk and eggs. Finally, stir in the melted butter, but just make sure the butter cools a bit before adding it.
Then I just eyeballed it and split my batter into two batched. For the white batch, I added some vanilla and brandy (traditional tiramisu ingredients) and to the chocolate batch I added cocoa powder, cinnamon, and coffee (also traditional tiramisu ingredients).
Any waffle maker will turn these batters into deliciousness, but this waffle maker is my favorite at the moment. It’s a beast, but makes really great waffles.
Whatever waffle maker you’re using, get it hot and then add the white and chocolate batter to one half of the waffle iron. You can do any design you wanted I guess, but I just kept it simple.
Cook the waffle according to your iron instructions and then when it comes out you should have this fancy two-faced waffle situation!
After that I just cut mine into quarters and slathered some mascarpone filling between each triangle.
I topped my waffle stack with some extra filling and dusted the whole waffle tower with cinnamon and cocoa powder.
This really doesn’t need any syrup. As the mascarpone filling gets warm, it kind of melts in between the crannies of the waffles and makes a sweet sauce.
This is actually a super-easy recipe, but has some pretty impressive flavors.
Also, this might be the most pinterest-worthy recipe I’ve made in awhile, so Pinterest users… do your thing!