Let's start cooking!
Ingredients
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${ getServingQuantity(4, 8, servingQuantity ?? 8) }
eggs
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${ getServingQuantity(125, 8, servingQuantity ?? 8) } g
sugar
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${ getServingQuantity(550, 8, servingQuantity ?? 8) } g
mascarpone
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${ getServingQuantity(1, 8, servingQuantity ?? 8) } tsp
vanilla extract
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${ getServingQuantity(2, 8, servingQuantity ?? 8) }
boxes of Butter Waffles 100 g (21 biscuits)
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${ getServingQuantity(180, 8, servingQuantity ?? 8) } ml
cold filter coffee
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${ getServingQuantity(3, 8, servingQuantity ?? 8) } tbsp
coffee liqueur
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${ getServingQuantity(15, 8, servingQuantity ?? 8) } g
cocoa powder
Preparation
In a large bowl, whip together the egg yolks and sugar until a ribbon forms.
Add the mascarpone and vanilla and continue to whip until you obtain a homogeneous mixture.
Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture with a spatula. Refrigerate for 15 minutes.
Meanwhile, crumble three Butter Waffles and set aside.
In another bowl, combine the coffee and the coffee liqueur.
Quickly dip each of nine Butter Waffles in the liquid and arrange them side by side in a serving dish (28 cm x 20 cm/11 in. x 8 in.). Spread half the mascarpone mixture onto the Butter Waffles in one even layer. Repeat with the re-maining Butter Waffles and mascarpone mixture.
Dust the top with cocoa powder and sprinkle with the crumbled Butter Waffles. Chill in the refrigerator for 4 hours.