Crispy raspberries shortcakes with maple cream
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Ingredients
- 250 ml (1 cup) of 35% whipping cream
- 45 ml (3 tablespoons) of maple syrup
- 3 drops of vanilla
- 12 sweet waffles (such as Pizelles)
- 500 ml (2 cups) of raspberries
- 60 ml (1/4 cup) of roasted almonds sticks
Preparation
Side-by-side mode- With an electric mixer, whip the cream at high speed until obtaining firm tips.
- At low speed, add maple syrup and vanilla.
- Set a waffle into each plate. Spread 30 ml (2 tablespoons) of whipped cream over each of them. Divide half the raspberries over the whipped cream. repeat a second time then cover with a last waffle. Garnish each shortcakes with whipped cream, almonds and one raspberry.
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