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Buttermilk Waffles with Raspberry Champagne Mascarpone Cream served on a white plate in the morning
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5 from 3 votes

Buttermilk Waffles with Raspberry Champagne Mascarpone Cream

Buttermilk Waffles with Raspberry Champagne Mascarpone Cream and a champagne raspberry drizzle is a great dish for your brunch menu!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Sharee


  • Waffles:
  • 2 cups of all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons cane sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups buttermilk
  • 1/2 cup melted butter
  • Raspberry drizzle:
  • 1 and 1/2 cups fresh raspberries
  • 1/4 cup cane sugar
  • 1/2 cup champagne
  • 2 teaspoons cornstarch
  • Cream:
  • 2 cups fresh raspberries
  • 1/4 cup pure cane sugar
  • 1/2 cup champagne
  • 1 cup mascarpone
  • 1 cup heavy cream
  • 3 to 6 tablespoons pure cane sugar


  • Add the sugar, champagne, and raspberries to a medium pot, and stir the ingredients making sure everything is blended. Bring the ingredients to a boil, then cook on medium heat for about 5 minutes.
  • Then, strain the raspberry mixture through a strainer to remove the raspberry pulp.
  • Mix the cornstarch with the liquid portion. Place this liquid back in the pot and cook for about 2 minutes (the sauce will become thick). Set the sauce aside.
  • Start by adding the remaining raspberries, 1/4 cup sugar, 1/2 cup champagne to medium sauce pot. Bring the mixture to a boil, then cook on a medium heat for 5 minutes.
  • Strain the raspberries as you did with the raspberry drizzle part of the recipe. Place the remaining liquid in the refrigerator for about 5 minutes until it has cooled down.
  • Once the raspberry liquid has cooled down, add the raspberry liquid, mascarpone cream, 3 tablespoons of sugar, and heavy cream to a mixer. Mix the ingredients for a few seconds then scrap the bowl. Add more sugar at this time if you want the cream to be sweeter.
  • Then, mix the cream for about a minute until it just begins to look like whip cream. Don't mix it too long, because you don't want the cream to be to firm.
  • Mix your wet ingredients (excluding the melted butter) together. Then, mix your dry ingredients together. Combine both the wet and dry ingredients together.
  • Then, add melted butter. Remember not to over mix batter, because it will make the waffles tough...
  • Cook waffles in your waffle cooker according to your waffle makers instructions.


Savory Savings Tips:
  • Whatever waffles you have left, you can put in your freezer for another day.
  • Store any leftover cream sauce and drizzle in the refrigerator for up to two days.
Healthy Tips:
I used unbleached flour, vegan butter, pure cane sugar, and cage free eggs to help make this decadent dish as healthy as possible.