Mascarpone Fruit Filled Pizzelle Cups

Crisp Italian pizzelle waffle cookies shaped into cups, filled with a whipped mascarpone cream and topped with seasonal berries.

⏱️ Prep: 10 min

Ingredients

3		eggs
2 tsp	10 ml	baking powder
1/2 cup	120 ml	butter
1 tsp	5 ml	vanilla extract
1 3/4 cup	420 ml	all purpose flour
3/4 cup	180 ml	sugar
1/2 tsp	2.5 ml	anise seed or extract
1/2 tsp	2.5 ml	vanilla
3/4 cup	180 ml	whipping cream
8 ounce	225 g	mascarpone cream
1		zest of one lemon
3/4 cup	180 ml	powdered sugar
for topping		seasonal berries for topping

Total Time: 10 Minutes | Serving: 6

Pizzelle:

Beat the eggs and sugar together.
When the butter has cooled, add the vanilla and anise.
Mix the eggs with the flour and baking powder.
Batter will be stiff enough to drop with a spoon.
Put the Pizzelle baker on high heat and brush the plates with butter or oil. This helps keep it from sticking.
For each pizzelle, put a heaping tsp of batter in the middle of the mold. Close the baker and cook for 30 seconds.
Open the baker and use a spatula to remove one pizzelle at a time.
Put it over an upside-down bowl for about 1 minute until it keeps its shape. Use a cooling rack to put it on.
Place cookies flat on a cooling rack and let them cool until crisp.
It can be kept in a container that keeps air out.

Marscapone cream:

Mix lemon zest and marscapone cream until they are smooth. Put in a big bowl and set aside.
Whip the heavy cream, powdered sugar, and vanilla in a clean bowl until they form stiff peaks.
Put whipped cream into the mascarpone mixture and mix it in.

To serve:

Put mascarpone cream into bowls with a spoon or a pipe, and then add berries on top.
Serve right away.