For the waffles:

  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
  • 1/4 cup brown sugar (3 1/2 ounces) – packed
  • 2 teaspoons baking powder
  • 1-teaspoon baking soda
  • 1-teaspoon kosher salt
  • 3 large eggs – separated and at room temperature
  • 2 cups buttermilk – at room temperature
  • 1/2 cup olive oil
  • 1-teaspoon vanilla extract
  • 6 oz. bittersweet chocolate – finely chopped
  • Non-stick vegetable oil spray

For the Mascarpone Whipped Cream:

  • 8 ounces Mascarpone cheese, at room temperature
  • 1/4 cup +1 tablespoon (divided) confectioners’ sugar
  • 3/4 cup heavy cream, at room temperature
  • 1-teaspoon vanilla extract
  • 1/2 cup fresh raspberries or any other seasonal fruit you like


  1. Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl.
  2. In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract.
  3. Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined.
  4. Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes.
  5. Gently fold in the egg whites into the batter, until no white streaks remain.

Fold in the chocolate.

  1. Heat your waffle maker until it is very hot. Pour 1/2 cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool.
  2. To make the Mascarpone Whipped Cream: Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute. Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy. Like I mentioned in the post, everything must be in room temperature to prevent curdling.
  3. To assemble: Place the first waffle onto a plate and spread 1/4 cup of the mascarpone whipped cream onto it. Place the second one on top of the first one, and again, spread 1/4 cup mascarpone whipped cream. Repeat this process two more times. Top it off with raspberries. Sprinkle it with 1 tablespoon (or more) of confectioners’ sugar.
  4. Serve immediately.

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