• Belgian waffles are lighter and crispier with much deeper pockets while regular waffles are denser.

    Recipe by Sarah Dall

    Eton mess waffles

    Serves: 6
    Cooking Time: 1 hour

    Ingredients

    • BELGIAN WAFFLE BATTER

    • 300g cake flour
    • 30ml (2 tbsp) sugar
    • 20ml (4 tsp) baking powder
    • pinch salt
    • 2 large eggs, separated
    • 450ml full-cream milk
    • 125ml (½ cup) sunflower oil
    • butter/oil, to grease
    • 200g frozen mixed berries
    • 50g castor sugar
    • seeds of ½ vanilla pod (reserving the split pod)
    • 250ml (1 cup) whipping cream
    • 6 ready-made meringues (click here for a recipe)
    • icing sugar, to dust

    Instructions

    1

    Preheat the waffle iron.

    2

    For the Belgian waffle batter, sift the dry ingredients into a large bowl. Whisk together the egg yolks, milk and oil and slowly add to the dry ingredients, whisking continuously, to form a smooth batter. Whisk the egg whites to stiff peaks and fold into the batter.

    3

    Grease the preheated waffle iron, pour in the batter and cook until golden brown, 3 – 5 minutes.

    4

    Place the frozen berries, sugar, vanilla seeds and pod in a small saucepan over medium heat. Bring to a gentle simmer, stirring continuously, until all the sugar has dissolved. Simmer for a further 5 – 10 minutes until the berries are cooked and the liquid is syrupy. Remove from heat, discard the pod and set aside to cool.

    5

    Whip the cream to soft peaks and fold in a third of the berry syrup. Divide the cream over the waffles and crumble over the meringue. Top with the remaining berry compote and dust with icing sugar to serve.

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