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Two Prosecco Waffles on a white plate with strawberries, white chocolate, and flowers.
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Prosecco Waffles

A recipe for Prosecco Waffles! These light and airy waffles are topped with Prosecco-infused strawberries and shaved white chocolate.
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, Prosecco, strawberries, strawberry, waffle, wine
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 2 hours
Total Time 2 hours 25 minutes
Servings 8 -10 Waffles

Ingredients

Prosecco Strawberries:

  • 1 pound (450 grams) fresh strawberries stems removed and quartered
  • 2 tablespoons (30 milliliters) honey
  • 1/2 cup (120 milliliters) Riondo Prosecco

Waffles:

  • 3/4 cup (180 milliliters) lukewarm whole milk 105-115˚F (40-46˚C)
  • 1 1/2 teaspoons (5 grams) active dry yeast
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs separated
  • 8 tablespoons (113 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
  • 3/4 cup (180 milliliters) Riondo Prosecco

Optional toppings:

  • Shaved white chocolate
  • Edible flowers
  • Honey or maple syrup

Instructions

To make the Prosecco Strawberries:

  • In a large bowl, add the strawberries and drizzle with the honey.
  • Cover with Prosecco, gently toss, cover, and refrigerate for 2-24 hours.

To make the waffles:

  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly to combine and allow to sit at room temperature until frothy, about 10 minutes.
  • In a large bowl, whisk together the flour, sugar, vanilla sugar, and salt.
  • Stir in the egg yolks, milk with frothy yeast, and butter. Gently mix in the Prosecco just until no lumps remain.
  • In a medium bowl, beat the egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain.
  • Cover the bowl and let sit at room temperature until puffed and bubbly, 30 minutes to 1 hour.
  • 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 (80 milliliters) per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
  • Serve the waffles warm with the Prosecco-soaked strawberries, shaved white chocolate, edible flowers,and honey/syrup if desired.