Tuesday, April 6, 2010

Recipe: Whipped Marscarpone Topping

My parents used to own an avocado green waffle iron. I remember thinking it was ancient back in the 1980s, and they didn't replace it until I was in college. When I was a kid, my dad would pull it out from the cupboard every Saturday morning and make a huge batch of waffles. We'd eat waffles until we were stuffed and then he'd freeze the rest for the upcoming week (Eggo ain't got nothin' on my dad's frozen waffles). Over the weekend I reminisced about those Saturday mornings. Not sure why those memories popped into my head, but I'm glad they did! G and I ended up having breakfast for dinner both Saturday and Sunday. We used our heart-shaped waffler, which my parents gifted me with for Christmas a few years ago:

The batch we made on Sunday were amazing. We topped them with the leftover whipped filling I made for our Easter dinner and drizzled a little pure maple syrup on top for good measure. So, so yummy. To make the filling/topping I combined 8 ounces of marscarpone, 1/2-3/4 cup heavy whipping cream and 2 tablespoons of sugar. Slather a little bit (or a lot) of that on your waffles and you will be in heaven. I'm so hungry for it right now.

Instead, I'm eating a toasted leftover waffle with peanut butter, bananas and pure maple syrup. Probably a better option, but I don't think anything could beat that whipped filling I made on Sunday.

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