When you’ve been on holiday in Italy it’s hard not to think of recipes with an Italian touch. Desserts are among our favorites and Italy has some of the finest. We love limoncello, affogato or tiramisu and these last two are the inspiration for this recipe. We’ve served this to our guest as a dessert and they loved it! To use something else then low-fat quark for a change we used an Icelandic yogurt named ‘skyr’ for this recipe. We love the sour taste and it fits perfectly with the rest of the dish. We hope you guys will like this as much as we did.
For the waffle batter
100ml almond milk
1 tsp. baking soda
1 tbsp. honey
2 tbsp. Disaronno
For the tiramisu ice cream
3 tbsp. Disaronno
2 tbsp. instant espresso
3 tbsp. water
For plating up
4 espresso’s (to make affogato)
some roasted almonds
thick balsamic vinegar (reduction)
Let’s start with the ice cream. In a bowl mix the ingredients for the tiramisu cream. I prefer to use a mixer to add some extra lightness to the mixture. Set in a tin in the freezer for about 4 hours before serving or prepare it a day in advance. Tip: the lower your mixture in the tin the quicker it will freeze.
For the waffles just mix all the ingredients together until combined. Heat up your waffle iron and bake a generous tablespoon of mixture for one waffle. Keep them warm while baking in a preheated oven at 50℃.
It’s time for plating up. Do the waffles first so you can immediately serve the waffles with the affogato. Place two waffles on a plate, top of with a scoop of ice cream and add the roasted almonds and the balsamic vinegar on top. For the affogato put 4 espresso’s in a flagon and get 4 glasses out. Place one scoop in the glass and just before serving at the espresso on top. Serve immediately and enjoy.