Waffle with Mascarpone Cream and Strawberries

Ingredients

• 85 grams flour

• 5 grams baking powder

• 1 egg

• 20 grams granulated sugar

• 2 grams vanilla extract

• 1 gram salt

• 85 ml buttermilk

• 20 grams butter

• 35 grams quark

• 40 grams mascarpone

• 2 grams lemon juice

• 15 grams powdered sugar

• 1 gram vanilla bean

• 80 grams strawberries

• 20 grams white chocolate

Instructions

1. In a bowl, mix the flour, baking powder, egg yolks, sugar, vanilla extract, salt, and buttermilk until smooth.

2. Add the melted butter and stir it in.

3. In a separate clean (grease-free) bowl, beat the egg whites until soft peaks form. Do not overbeat.

4. Gently fold half of the whipped egg whites into the batter, keeping as much air in the mixture as possible.

5. Once well combined, fold in the remaining egg whites.

6. Preheat the waffle iron to medium heat and grease it lightly with butter or baking spray.

7. Scoop the batter into the waffle iron using an ice cream scoop and bake for 4–6 minutes, until golden brown and crisp.

8. Cut open the vanilla bean and scrape out the seeds.

9. Whip the mascarpone with the quark, lemon juice, powdered sugar, and vanilla until smooth and creamy.

10. Wash the strawberries, remove the stems, and slice them in half.

11. Serve the waffle with a spoonful of mascarpone cream and strawberries, and shave a bit of white chocolate on top using a cheese slicer.

Storage advice: Keep in a sealed container in the refrigerator for up to 2 days.

Nutritional information