Lemon Ricotta Cheesecake Waffles

Instructions

• 1

  To 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.

• 2

  Put the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.

• 3

  Combine the flour and sugar in a large bowl and make a well in the centre.

• 4

  Whisk the egg mixture into the flour mixture to form a smooth batter.

• 5

  Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.

• 6

  Select BELGIAN waffle setting and dial up number 6 on temperature control dial.

• 7

  Preheat until the orange light flashes and the word HEATING disappears.

• 8

  Pour ½ cup of the batter into each waffle square and close the lid to cook.

• 9

  Repeat with the remaining batter. Set aside to cool completely.

• 10

  To make the lemon cheesecake filling, put the ricotta and lemon curd in a medium bowl and stir to combine.

• 11

  Cut each waffle in half diagonally. Spoon some of the lemon cheesecake filling over each half, then sandwich the halves together.

• 12

  Serve drizzled with the passionfruit sauce.