These espresso waffles are light in texture but pack a flavour punch from the espresso and cardamom date caramel.

Espresso Waffles with Spiced Rum Raisins, Cardamom Date Syrup & Ricotta

Ingredients
2 Eggs, Separated	200g Plain Flour
2 Teaspoons Baking Powder	1 Teaspoon Espresso Powder, Plus Extra for Dusting
2 Teaspoons Vanilla Paste	200ml Whole Milk
250g Ricotta Cheese	2 Tablespoons Golden Caster Sugar
40g Melted Butter	1 Tablespoon Icing Sugar
50g Raisins	50ml Spiced Dark Rum
Cardamom Date Caramel Ingredients
1-2 Drops Cardamom Extract	A Good Pinch of Sea Salt
50ml Date Syrup	80g Tahini
50ml Melted Coconut Oil

Method

1. Preheat the Waring Waffle Maker to setting 4, it's ready when you hear the beep.
2. Place the raisins in a small bowl and pour over the spiced dark rum, leave to soak for a few hours or until nicely pumped up with the rum.
3. In a large mixing bowl combine the flour, baking powder and sugar. In a measuring jug whisk together the egg yolks, melted butter, 1 teaspoon vanilla paste, milk, espresso powder and 100g of the ricotta cheese.
4. Whisk the egg white to stiff peaks. Pour the wet ingredients into the dry and whisk together to combine, gently fold the egg whites into the batter. 
5. Place all the date caramel ingredients in a small saucepan over a low heat and stir to combine until you have a smooth liquid caramel sauce.
6. Using the Waring waffle cup measure, add 1 cup of batter to the waffle maker pouring it into the centre of the machine, close the lid and wait for the beep before removing.
7. Continue until all the batter is used, you should be able to make 4 waffles and you can cook 2 waffles at a time using the Waring Pro!
8. Whisk together the remaining ricotta with the icing sugar and 1 teaspoon vanilla paste.
9. Plate the waffles, sprinkling over the raisins, add a blob of the whipped ricotta to each plate, drizzle over the date caramel and add a final dusting of espresso powder. Serve with a cup of strong espresso coffee on the side!