Waffles with mascarpone cream and strawberries

To make the mascarpone cream, add the cream, vanilla bean paste (or vanilla essence) and sifted icing sugar to the bowl of a stand mixer. Using the whisk attachment, mix the ingredients until stiff peaks have formed. Fold in the mascarpone cheese and lemon rind. Mix until all the ingredients are fully combined. Allow to chill in the fridge until ready to use.

To make the topping, place the frozen strawberries, sugar and 1 tsp of lemon juice in a small saucepan over medium-high heat and cook for approx. 5-7 minutes. Press the berries through a strainer, reserve the liquid in the bowl and discard the strawberry pulp. Return the strawberry juice back to saucepan and continue to cook over a medium heat for a further 5-7 minutes, or until it reduces to a thick syrup. Remove from heat and allow to cool completely.

Hull and quarter the fresh strawberries. Place them in a bowl along with the cooled strawberry reduction and gently stir until they are fully coated with the reduction.

To prepare the batter, whisk the flour, sugar, baking powder and salt into a medium-sized bowl. Keep aside. Separate the egg yolks from the whites. Melt the butter. Whisk together the eggs yolks, milk, butter and vanilla extract in a medium-sized bowl. Place the egg whites in the bowl of a stand mixer and beat until moderately stiff peaks have formed. Add the wet mixture to the dry mixture and combine the ingredients using a rubber spatula. Carefully fold in the egg whites. It is okay to have a few lumps in the batter.

Heat the waffle iron. Once hot, brush it with butter or vegetable oil, then fill it with the batter, close the lid and cook until the waffle has browned. Repeat until all the batter has been used. Cool the waffles on a wire rack.

Serve the waffles with a dollop of the mascarpone cream mixture and strawberry topping.