See Also: Breakfast and Brunch · Cooking Club · Desserts
Fruit Sponge Waffle Dessert
From Dorothy McNett's recipes at www.dorothymcnett.com. Use the freshest fruits of the season and a little whipped cream or ice cream to asemble this "cobbler" like dessert, using a waffle maker to bake the batter. A Belgium style waffler will yield thick sponges that will hold more cream and fruit, whereas a regular waffler will also work, but with a flatter look. The waffles are soft, not crispy. Makes about 8 four inch square waffles, but will depend on your machine.
4 egg whites
2 tablespoons raw sugar
4 egg yolks
3/4 cup raw sugar
1/4 cup milk
1/2 teaspoon vanilla bean paste, or pure vanilla extract
zest from one orange or tangerine...
1/2 teaspoon sea salt
1 cup unbleached all purpose flour
2-3 cups sliced, diced fresh fruits of the season
the fruit of the orange or tangerine that was zested
a bit of sugar, if necessary for the fruit
whipped cream or ice cream, as desired
Preheat waffle iron. Separate the eggs, whites in one bowl and yolks in another. Using an electric beater, beat the egg whites until soft peaks form and then gradually add the 2 tablespoons sugar and just beat enough to get soft, stiff peaks. Set aside.
Using the same beaters, (no need to wash them if you did the egg whites first!) whip up the egg yolks with the 3/4 cup of sugar and beat about 2 minutes until soft, light and airy. Beat in the milk, vanilla paste, zest and salt. Switch to a silicone spatula and gently fold the yolk mixture into the egg whites, and then gently fold in the flour being careful not to overmix, but to get the ingredients combined completely. Scoop into your hot waffle iron and bake 1-2 minutes, or until nicely browned. Remove cooked waffles to a platter and repeat until all are cooked. Cool. (these can be made hours in advance of serving this dessert!) To serve, place the spongy waffle on a serving plate, arrange fresh fruit and cream and serve. Note: The freshly cooked and warm waffles could be rolled or folded a bit to take on a cream horn shape, if desired. When cool, tuck in the fruit and cream.
Recipe created 2009-05-19.
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