Prosecco Waffles

Servings 8 Waffles


Prosecco Strawberries:

  • 1 pound fresh strawberries stems removed and quartered
  • 2 tablespoons honey
  • 1/2 cup Riondo Prosecco


  • 12 ounces (1 1/2 cups) whole milk, lukewarm (105-115 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 3 eggs separated
  • 12 ounces (1 1/2 cups) Riondo Prosecco
  • 16 3/4 ounces (~3 1/3 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 1-2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 5.3 ounces (10.5 tablespoons) unsalted butter, melted and slightly cooled
  • Melted butter for greasing waffle iron

Optional toppings:

  • Shaved white chocolate
  • Honey or syrup


  • To make the Prosecco Strawberries: In a large bowl, add the strawberries and drizzle with honey. Cover with Prosecco, gently toss, cover, and refrigerate for 2-24 hours.
  • To make the waffles:┬áIn a small bowl, sprinkle yeast over the lukewarm milk. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
  • In a large bowl, lightly beat egg yolks. Mix in the milk and frothy yeast. Gently mix in the Prosecco. Beat in the flour, sugar, and salt until no lumps remain. Mix in the melted butter.
  • In a medium bowl, beat egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain. Let batter sit until bubbles form on surface, 20-30 minutes.
  • Set waffle iron to high heat.
  • Grease the heated waffle iron with melted butter. Spread the batter over the prepared waffle iron, about 1/3 cup per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
  • Serve with the Prosecco-soaked strawberries, shaved white chocolate, and honey/syrup if desired.