-
1
Preheat KitchenAid(R) Waffle Baker.
-
2
Combine egg whites and cream of tartar in the bowl of a KitchenAid(R) Stand Mixer fitted with a whisk attachment. Beat on medium-high speed until frothy, then add 1/4 cup granulated sugar. Increase speed to high and whip until the whites hold soft peaks. Transfer to a clean bowl and set aside.
-
3
Return mixing bowl to Stand Mixer (it's ok if there's still a little bit of egg white left in it), and replace whisk with flat beater attachment. Add egg yolks and remaining 1/2 cup sugar to bowl. Beat on medium-high speed for 1 to 2 minutes or until yolks are thick and light yellow in color. Mix in vanilla and salt.
-
4
In a small bowl, whisk together flour and baking powder until evenly incorporated. Fold into egg yolk mixture until stringy and only a few streaks of dry ingredients remain. Fold in 1/3 of egg whites to lighten; add remaining egg whites and fold until just incorporated. Do not over mix.
-
5
Scoop a heaping 1 cup of batter into the Waffle Baker, flip, and repeat with remaining batter on other side. Cook for about 3 minutes 30 seconds or until waffles are golden brown and crisp. Remove from Waffle Baker and repeat with remaining batter. At this point waffles can be cooled, then frozen in an airtight container for up to 1 month.
-
6
To prepare filling, combine mascarpone cheese, sugar, and vanilla in the bowl of a stand mixer fitted with the flat beater attachment. Mix on medium speed until evenly incorporated. Add heavy cream and beat until thickened and smooth. If filling is too thick (it will continue to thicken as it stands), mix in another tablespoon or two of heavy cream as needed.
-
7
Place 1/2 inch of brewed espresso in a shallow plate or pie pan. Dip the bottom of each waffle briefly in the espresso, then stack on serving plate or cake stand. Spread a generous 3/4 cup of filling between each layer, repeating with remaining waffles. Dollop remaining mascarpone mixture on top, then dust with cocoa powder and sprinkle with chocolate shavings. Enjoy.
