• 63g 1/2 cup Plain/All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 42g 1/3 cup pure icing Sugar
  • 57g 1/4 cup Unsalted Butter, Melted
  • 113ml  1/2 cup Milk
  • 1 Teaspoon vanilla essence


  1. Stir together the dry ingredients till combined. Add the milk gradually as you whisk till smoothly combined.
  2. Stir in the melted butter till smoothly combined and batter is ready to use.
  3. Over a low-heat dry pan, spread a generous tablespoon worth of batter into a thin round disc.
  4. Do this quickly as it will set quite fast and you’ll tear the waffle otherwise.
  5. Gently loosen edges to check the underside when the waffle is setting, the colour should be golden brown like a pancake before you flip.
  6. Cook the other side till golden.
  7. To make waffle cups I used muffin pans, and an empty water bottle. Lay the waffle centred over one of the muffin tin holes, then press the bottle down onto the waffle and it should form a nice bowl right away. Give it 5 seconds or so before you remove the bottle then let it cool completely before removing.
  8. For cones, you can form a cone shape with scrunched up foils and then roll the waffle sheet around the cone foil using the towel – as it will be quite hot.
  9. Store them airtight when not using.



  • 340g (1 + 1/2 Cups) Milk
  • 153g (1/2 Cup) Sweetened Condensed Milk
  • 56g (1/4 Cup) Caster Sugar
  • 2 + 1/2 Teaspoon Gelatin Powder
  • 1/8 Teaspoon Salt
  • 275g (1 + 1/4 Cups) Mascarpone Cheese


  1. Whisk together milk, condensed milk and sugar in a pot.
  2. Sprinkle over the gelatin and salt, then bring to a simmer.
  3. Whisk continuously whilst heating just until no granules are left from the gelatin.
  4. Remove from heat and whisk in the mascarpone till smooth and dissolved.
  5. A processor or immersion blender will be a great choice for this step.
  6. Line a small tray with cling wrap, pour the cooled mixture in and freeze for 4-6 hours or so.
  7. Once firm enough, slice into small cubes with a knife and return to the freezer for 6 hours or overnight. You can also store this until needed, but airtight.
  8. When serving, take about 1/2 the recipe and pulse in a food processor in intervals, scraping down from time to time.
  9. Eventually the mixture will be smooth in texture and ready to be scooped or piped from a piping bag with a star tip. You’ll need to serve this quickly if you’re doing the latter so have your plate and waffle bowl all set up ready to go.

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