This versatile waffle recipe, from The Modern Pantry, is perfect for breakfast and if you swap the coconut for polenta and serve with bacon and maple syrup you’ll have a deliciously indulgent brunch too. You’ll need a waffle iron for this recipe

Preparation time

30 minutes

Cooking time

4 minutes

Ingredients (makes 10 - 12 waffles)

150gmascarpone cheese
150ml double cream
Vanilla sugar, to taste
270g plain flour
2 tbsp sugar
1/2 tsp salt
100g desiccated coconut
200ml tepid water
200ml tepid beer or ale
150ml double cream, lightly whipped
100g unsalted butter, melted, plus extra for brushing
4 eggs, separated
Icing sugar for dusting
2 ripe mangos peeled with a potato peeler, then sliced into chunks
Pulp of 6 passion fruit

Method

Step 1: Put the mascarpone into a bowl and loosen it with a whisk. Add the double cream and some vanilla sugar and whisk until thick, lump-free and glossy.

Step 2: Sift the flour, sugar and salt into a bowl and stir in the coconut. Gently whisk in the water, beer, cream, melted butter and egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks then fold them into the batter, being careful not to over-mix.

Step 3: Heat your waffle iron. Spoon in some of the batter, spreading it almost to the edge of the waffle pattern. Close the lid and cook for four minutes or until golden. The amount of batter you’ll need will depend on your iron.

Step 4: Dust your waffle with icing sugar. Put a spoonful of mascarpone on top, artfully add some mango then drizzle with the passion fruit pulp.

From The Modern Pantry by Anna Hansen (£25, Ebury Press)

Fruity coconut waffles