- 20 min
- 15 min
- 4 large eggs, separated
- 2 1/2 cups (625ml) milk
- 200g butter, melted and cooled
- 1 tsps Queen Organic Vanilla Bean Paste
- 3 cups (450g) self raising flour
- 1/4 cup (55g) caster sugar
- 400g ricotta cheese
- 1/2 cup (125ml) lemon curd
- 1 cup passion fruit pulp (approx. 8 passion fruits)
- 1/4 cup (40g) icing sugar
Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
Combine flour and sugar into a large mixing bowl and make a well in the centre. Carefully whisk in egg milk mixture to form a smooth batter
Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
Preheat Waffle maker. If using a Breville model, select Belgian waffle setting and dial up number 6 on browning control dial.Preheat until orange light flashes up and the word HEATING disappears. Using a cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside to cool completely.
Beat ricotta and lemon curd together until smooth and set aside.
For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool.
To assemble, sandwich waffle with cheesecake filling, then cut in half diagonally. Serve 2 waffles for each person and drizzle over passionfruit sauce.