I love cheesecakes and bavarois definitely is my favourite next to New York style cheesecake. Last weekend I finally had some sourdough starter ready to make bread and from the leftovers, I decided to make waffles. You get really light and beautiful textured waffles using sourdough so be sure to try it once you get the change. And since we’ve got an overload of strawberries here in the Netherlands I just had to put them in another recipe. I often make jam myself by boiling strawberries with some sugar or honey and a hint of balsamic vinegar, but don’t feel ashamed to use store-bought.
Sourdough strawberry bavarois waffles
150g low-fat quark
100g strawberry jam
60g sourdough starter
200g cream cheese (monchou)
100g mascarpone cheese
4 tablespoons of condensed milk
Combine the low-fat quark with the strawberry jam, sourdough starter and egg in a bowl. Sieve the flour in the mixture while mixing and set aside. For the topping combine the cream cheese, mascarpone and condensed milk together and let it rest in the fridge while we continue baking the waffles.
Heat up your waffle iron and bake two tablespoons of batter for one waffle. Continue baking until you’re out of batter and plate them up. Get the topping out of the fridge and serve on top of the waffles with some of the jam. Enjoy!