Lemon Ricotta Cheesecake Waffles

Instructions

• 1To make the passionfruit sauce, put the passionfruit pulp, water and sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, for 5 minutes, until the sauce thickens. Transfer to a bowl and set aside to cool.
• 2Put the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.
• 3Combine the flour and sugar in a large bowl and make a well in the centre.
• 4Whisk the egg mixture into the flour mixture to form a smooth batter.
• 5Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
• 6Select BELGIAN waffle setting and dial up number 6 on temperature control dial.
• 7Preheat until the orange light flashes and the word HEATING disappears.
• 8Pour ½ cup of the batter into each waffle square and close the lid to cook.
• 9Repeat with the remaining batter. Set aside to cool completely.
• 10To make the lemon cheesecake filling, put the ricotta and lemon curd in a medium bowl and stir to combine.
• 11Cut each waffle in half diagonally. Spoon some of the lemon cheesecake filling over each half, then sandwich the halves together.
• 12Serve drizzled with the passionfruit sauce.