Mascarpone Cream Waffles with Wild Berries, chopped hazelnuts and Balsamic Vinegar of Modena

Mascarpone Cream Waffles with Wild Berries, chopped hazelnuts and Balsamic Vinegar of Modena

Ingredients for 8 Waffles:

2 eggs
50 gr sugar
200 gr Milk
180 gr Flour
1 tablespooon of yeast
Salt
70 gr of Butter
Chopped hazelnuts
Balsamic Vinegar of Modena Emilio
WIldBerries
100 gr Mascarpone Cream

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

In a bowl, beat egg yolks on low speed.
Add salt, yeast, milk and melted butter and mix deeply. At the end, add slowly flour and beat egg whites on high until stiff.

Use melted butter to moisten the waffles iron, then bake them.

To prepare mascarpone cream.

Pour in a small pan one egg yolk with half glass of milk, two tablespoon of milk and some salt. Simmer mixing well, until it loose a little bit of viscosity.
Once cold, add 100 gr of Mascarpone cream and mix with a whisk.

Serve the Waffles adding Mascarpone cream, some wildberries, Balsamic Vinegar of Modena and chopped hazelnuts.

Delicious!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI