Lemon Ricotta Cheesecake Waffle

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

1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
2. Combine flour and sugar into a large mixing bowl and make a well in the centre.
3. Carefully whisk in egg milk mixture to form a smooth batter.
4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
5. Select BELGIAN waffle setting and dial up number 6 on browning control dial.
6. Preheat until orange light flashes up and the word HEATING disappears.
7. 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.
8. Beat ricotta and lemon curd together until smooth and set aside.
9. 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.
10. 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.