Victoria Sponge Inspired Waffle Stack
Serves 2 | with Blueberries, Berry Compote and Cream Cheese
All the classic flavours of a Victoria Sponge cake but on a waffle stack! Scatter over blueberries, dollop over cream cheese and finish with red berry compote for an easy yet decadent breakfast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Cream Cheese**
(Contains: Milk)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Egg, Soya, Wheat, Cereals containing gluten May contain traces of: Hazelnuts, Milk, Brazil nuts, Nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds)
105 grams
Red Berry Compote
125 grams
Blueberries**
Not included in your delivery
1 tbsp
Water
10 grams
Sugar
Utensils
Instructions
a) If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the waffles.
b) In a small bowl, combine the cream cheese and sugar.
a) Warm 4 waffles by popping them in the microwave for 30 secs. TIP: Keep the remaining waffle for another recipe.
b If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins.
a) Place 2 warm waffles side by side on each plate. Drizzle half the red berry compote over the waffles.
b) Share the cream cheese evenly over the waffles, then stack 1 waffle on top of the other, making 1 waffle stack per plate.
c) Scatter the blueberries over the waffle stacks and drizzle over the remaining red berry compote to finish.
