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Tiramisu Waffles

Light, coffee-soaked waffles layered with a creamy mascarpone filling for a tiramisu-inspired brunch or dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 6 large eggs separated
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar divided (use 2 tbsp for whites, remaining for yolks)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup mascarpone cheese 8 oz
  • 1/2 cup granulated sugar for mascarpone filling
  • 1/4 teaspoon vanilla extract for mascarpone filling
  • 2 cups heavy cream
  • 1 cup brewed espresso lukewarm, for dipping
  • cocoa powder for dusting
  • chocolate curls for garnish (optional)

Instructions

  • Preheat the Belgian waffle maker according to the manufacturer's instructions.
  • In the stand mixer bowl fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-high until frothy. Add 2 tablespoons of the granulated sugar, increase speed to high, and whip until soft peaks form. Transfer whites to a clean bowl and set aside.
  • Switch to the paddle attachment. In the mixer bowl, beat the egg yolks with the remaining sugar until thick and pale, about 1–2 minutes. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
  • Whisk together the flour and baking powder in a small bowl. Fold the dry mixture into the yolk batter until mostly incorporated with a few streaks remaining.
  • Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined; do not overmix.
  • Scoop about 1 heaping cup of batter (adjust for your waffle iron) into the preheated waffle maker and cook until golden brown and crisp, about 3 minutes 30 seconds or according to your machine. Repeat with remaining batter.
  • To make the mascarpone topping, in the stand mixer fitted with the paddle attachment beat the mascarpone, 1/2 cup sugar, and 1/4 teaspoon vanilla until smooth. Add the heavy cream and beat until thick and smooth; add 1 tablespoon more cream if the mixture is too stiff.
  • Pour the lukewarm espresso into a shallow bowl. Briefly dip the bottom third of each waffle into the espresso, then place waffles on plates or a cake stand for stacking.
  • Top each espresso-dipped waffle with a generous spoonful of the mascarpone mixture, or assemble a waffle cake by layering about 3/4 cup filling between espresso-dipped waffles.
  • Dust assembled waffles or waffle cake with cocoa powder and sprinkle with chocolate curls if using, then serve.

Equipment

  • Belgian waffle maker
  • Stand mixer with whisk and paddle attachments
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Shallow bowl or dish

Notes

  • Use room-temperature eggs for best volume when whipping whites.
  • If the filling is too thick, add 1 tablespoon of cream at a time until spreadable.
  • Dip waffles briefly so they absorb espresso but remain crisp.
  • You can freeze cooled waffles in an airtight container for up to 1 month.