Waffle tower

Take this sweet treat beyond the breakfast table with a spectacular dessert makeover

SERVES 6-8 PREPARATION 30 MINUTES COOKING 15 MINUTES

3 eggs, separated

1 / cup caster sugar 3 1¼ cups plain flour 1 teaspoon baking powder ½ teaspoon baking soda 1 pinch salt 1 cup buttermilk ¼ cup water ¼ cup olive oil 1 litre chocolate ice cream 250g strawberries,

hulled, halved (optional) CHOCOLATE FUDGE SAUCE 200g dark chocolate ½ cup thickened cream ¼ cup golden syrup

1. In a small bowl, using an electric mixer, beat egg yolks and sugar together until thick and pale.

2. In a large bowl, whisk flour, baking powder, soda and salt together. Make a well in the centre and gradually whisk in egg mixture, buttermilk, water and oil until smooth.

3. In a clean bowl, using an electric mixer, beat egg whites

to stiff peaks. Lightly fold through batter until just combined. Chill, covered, for 2 hours.

4. Place a lined tray in the freezer for 15 minutes. Scoop ice cream into 8 balls and place on chilled tray. Refreeze until required.

5. Preheat waffle iron to hot. Spray liberally with oil, then pour over enough batter to just cover base of iron. Close iron and cook for 2-3 minutes or until waffle is puffed and golden brown. Transfer to a tray and repeat with remaining batter. Cool.

6. CHOCOLATE FUDGE SAUCE. In a small saucepan, combine all the ingredients over low heat, stirring until melted and smooth. Cool.

7. Place one waffle on a serving plate. Working quickly, arrange half of the ice cream on top of the waffle. Repeat layers, finishing with a third waffle and press down gently.

8. Pile berries on top and drizzle over sauce. Serve immediately.