4 Serves
93 Mins
In a large mixing bowl, prepare the waffle batter according to the package instructions, incorporating a shot of strong espresso for the coffee flavor.
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AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
382 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
65 mg / 4,700 mgSodium
395 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
53 mg / 300 mgCaffeine
40 mgNet Carbs
2 gAlcohol
0 g
Preheat your waffle iron and lightly grease the plates with a small amount of vegetable oil to prevent sticking.
Pour the batter onto the hot waffle iron and cook until golden brown and crisp.
While the waffles cook, use a hand mixer to whip the mascarpone cheese with a touch of sugar until smooth and airy.
Serve the warm waffles topped with a generous dollop of the mascarpone cream and a final dusting of cocoa powder.
6
g34
g16
g
Italian