Strawberries & Cream Waffle Roll

Name: Strawberries & Cream Waffle Roll
Total time: 45 min
Cuisine: Bulgarian
Ingredients: 3 cups all-purpose flour; 1½ tbsp baking powder; ¾ tsp baking soda; 1 tsp salt; 3½ cups buttermilk; 1½ sticks (¾ cup) butter, melted; 3 eggs; 8 oz mascarpone cheese; 1 cup cold heavy whipping cream; ¼–⅓ cup powdered sugar, or to taste; 1 tsp vanilla extract; 2 cups fresh strawberries, finely chopped; 1 good-quality milk chocolate bar, finely chopped; Optional: dark chocolate or mini chocolate chips; Butter; Cocoa powder; Powdered sugar; Melted dark chocolate

Soft waffle sheet rolled with mascarpone cream, fresh strawberries, and chocolate.

Serves

1 large roll

Time

45 min + chill overnight

Soft waffle cake filled with fluffy mascarpone cream, fresh strawberries, and chopped chocolate. Made from one large waffle sheet baked in a panini or griddle-style maker, then rolled and chilled overnight for the perfect slice.

Instructions

Waffle

1
Whisk flour, baking powder, baking soda, and salt in a large bowl.
2
Add buttermilk, melted butter, and eggs and mix until smooth.
3
Pour into a panini or griddle-style maker large enough for one big rectangular sheet.
4
Cook until golden brown and fully cooked through. Cool completely.

Mascarpone Cream

1
Beat mascarpone, powdered sugar, and vanilla until smooth.
2
Slowly add cold heavy cream and whip until thick, fluffy, and spreadable. Do not overmix.

Assemble

1
Spread the mascarpone cream evenly over the cooled waffle sheet.
2
Sprinkle finely chopped strawberries evenly over the cream.
3
Sprinkle chopped chocolate over the strawberries.
4
Using parchment paper to help, carefully roll into a tight log.
5
Wrap and refrigerate overnight.
6
Optional: mix butter, cocoa, powdered sugar, and melted dark chocolate until pipeable; pipe swirls or rosettes over the chilled roll.

Toti’s Tips

✓Let the waffle sheet cool completely before adding any filling. Spreading mascarpone cream over a warm waffle melts it instantly, turning the filling runny instead of fluffy.
✓Chop the strawberries finely rather than leaving them in large pieces. Big chunks create bumps that make the roll harder to shape tightly and can poke through the waffle as you roll.
✓Use parchment paper underneath as you roll, lifting and guiding the waffle with it. It gives you leverage to roll tightly without your hands sticking to the surface or filling.
✓Chill the rolled cake overnight rather than just an hour or two. This gives the mascarpone cream time to firm back up after handling and lets the flavors of the strawberries and chocolate meld into the waffle.
✓No buttermilk on hand? Stir a tablespoon of lemon juice into a cup of milk and let it sit 5 to 10 minutes — the acid thickens it slightly and reacts with the baking soda much like real buttermilk.