Lemon Ricotta Belgian Waffles with Whipped Honey Mascarpone

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 2 large eggs, separated
• 1 3/4 cups whole milk
• 1/2 cup ricotta cheese (whole milk recommended)
• 1/4 cup unsalted butter, melted and cooled
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup mascarpone cheese, chilled
• 1/3 cup heavy cream, cold
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• Fresh berries (strawberries, blueberries, raspberries)
• Lemon curd
• Toasted sliced almonds or pistachios
• Powdered sugar
• Maple syrup

Method

1. Preheat your Belgian waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the egg yolks, milk, ricotta, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. In a clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the egg whites into the ricotta mixture until just combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated—don’t overmix; a few lumps are fine.
6. Lightly grease the waffle iron. Pour batter into the preheated iron (about 2/3 cup per waffle, or as directed by your iron), and cook until golden and crisp, 4–5 minutes per waffle.
7. While waffles cook, make the whipped honey mascarpone: In a medium bowl, beat together mascarpone, heavy cream, honey, and vanilla until light and fluffy, about 1–2 minutes.
8. Serve waffles hot, topped with a generous dollop of whipped honey mascarpone and your choice of toppings like berries, lemon curd, nuts, or a dusting of powdered sugar.