Chocolate and Raspberry Marshmallow Waffles

There's nothing more comforting than gooey marshmallows and melted chocolate. This dessert unites both in a crispy waffle
Chocolate and Raspberry Marshmallow Waffles
ITP Images
Chocolate and Raspberry Marshmallow Waffles
September 02, 2019
Level Easy
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the waffles

195g cake flour
50g granulated sugar
55g light brown sugar
2 tsp baking powder
1/2 tsp spinneysFOOD Salt
1/4 tsp bicarbonate of soda
2 large eggs, room temperature, beaten
85g ricotta, room temperature
250ml double-cream yoghurt or buttermilk
1 tsp vanilla extract
5 tbsp salted butter, melted, plus more for brushing

To serve

125ml raspberry jam
250g marshmallows, lightly toasted
100g dark chocolate, melted, for dipping


  • 1

    To make the waffles, combine the flour, sugars, baking powder, salt and bicarbonate of soda in a large bowl and whisk together.

  • 2

    In a medium bowl, whisk the eggs and ricotta together until smooth. While whisking, add in the yoghurt and vanilla extract.

  • 3

    Whisk in the butter and fold in all the dry ingredients. Be careful not to overmix. Set aside for 30 minutes.

  • 4

    Preheat the oven to 200°C, gas mark 6.

  • 5

    Brush a heated waffle iron with the extra melted butter and scoop in the batter (about 1 cup).

  • 6

    Cook until the waffle is golden and cooked through.

  • 7

    Place on a wire rack and set in the oven until crispy.

  • 8

    When ready to serve, toast the marshmallows in the fire until golden and dip in the melted chocolate.

  • 9

    Spread the jam over the waffle and top with toasted, chocolate-dipped marshmallows.


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