Ready Time: 35 mins
Preparation Time: 20 mins
Cooking Time: 15 mins
Serves: 12
Ingredients
- 4 eggs, separated
- 2½ cups milk
- 200g unsalted butter,
- melted and cooled
- 2 teaspoons vanilla extract
- 3 cups self-raising flour
- ¼ cup caster sugar
Lemon Cheesecake Filling
- 400g smooth ricotta
- ½ cup lemon curd
- 1 cup passionfruit pulp (approx. 16)
- ¼ cup icing sugar
Method
- Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
- Combine flour and sugar into a large mixing bowl and make a well in the centre.
- Carefully whisk in egg milk mixture to form a smooth batter.
- Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
- Select BELGIAN waffle setting and dial up number 6 on browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside to cool completely.
- Beat ricotta and lemon curd together until smooth and set aside.
- For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool.
- To serve, cut each waffle in half diagonally and sandwich with lemon cheesecake filling. Serve 2 waffles for each person and drizzle over passionfruit sauce.