This light dessert is made with lemon pizzelle, which are Italian waffle cookies, and I’ve pipped them with a creamy mixture of mascarpone and whipped cream.
Ingredients
3 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
1 tsp vanilla
1/4 cup freshly squeezed lemon juice
1 1/2 cups flour
1/2 tsp baking powder
1/2 cup 35% whipping cream
2 tbsp icing sugar
1 (475 g) container mascarpone cheese
1 tsp vanilla
3-5 tbsp icing sugar
1/4 cup mini chocolate chips -optional
Directions
- Pre-heat the pizzelle iron.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the lemon juice.
- Put the flour and the baking powder into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients.
- Using a tbsp measuring spoon, scoop the batter and pour it into the center of the pizzelle plates.
- Close the iron lid and cook for 45-50 seconds.
- Remove the pizzelle with a silicone tong and immediately roll around a pizzelle rolling form or cannoli tube while still hot. Carefully remove the shell.
- Place the shell upside down between the slit of a wire baking rack. This will help to keep the shell closed as it cools.
- Continue until all the pizzelle are made.
- Using an electric mixer, mix together the whipping cream and icing sugar. Start on low speed and work your way up to medium-high until soft peeks form.
- In a separate bowl, cream the mascarpone cheese on medium speed and add in the vanilla and icing sugar. Mix well.
- Add in the whipped cream and mix together on medium speed until smooth.
- Fold in the chocolate chips.
- Cover and place in the fridge.
- Pipe the filling into the shells just before serving. If the filling sits in the shells too long the shells become soft.
- Top the shells with some icing sugar when serving.
Commentaires