Make your mornings a little sweeter with a bacon-coated waffle cannoli with maple cream.
For the waffle:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon unsalted butter, melted
1/4 cup marsala wine
6 ounces white chocolate chips, melted
1/2 cup crumbled bacon
For the filling:
15 ounces whole milk ricotta, strained
8 ounces mascarpone
1/2 cup maple sugar
Let's get Cooking...
Preheat a waffle cone iron.
In a large bowl, combine ricotta, mascarpone and maple sugar. Transfer to a piping bag and set aside.
In a large bowl, mix all-purpose flour, salt and sugar. In another large bowl, mix eggs, butter and marsala. Combine the egg mixture with the flour mixture until smooth.
Make waffle cones by dropping 3 tablespoons of the batter into the iron and pressing for 45 seconds. Use an offset spatula to roll the cone into a cannoli shape, sealing the ends. Repeat until you have 12 cones.
Dip the cones in chocolate and sprinkle with bacon bits. Place in the freezer for 2 minutes until the chocolate is set. Pipe the filling into the cones right before serving. Enjoy right away.