Pizzelle 3 Ways
Why make pizzelle one way when you can make them 3 ways? This recipe includes a recipe for classic pizzelle. And pizzelle cups with a sweet mascaprone filling and berries. The third recipe is a pizzelle taco filled with gelato and topped with nutella! It can't get much better than that can it?!
Servings 30 pizzelle (approx)
Ingredients
Classic Pizzelle
- 6 eggs
- 4 teaspoon baking powder, sifted
- 3.5 cups all purpose flour, sifted
- 1 cup butter, melted, and cooled to room temperature
- 1.5 cups sugar
- ½ teaspoon anise extract
- 2 teaspoon vanilla extract
- extra butter to grease pizzelle maker
Pizzelle Cups with Mascarpone and fresh fruit filling
- 1.5 cups mascarpone
- 3 tablespoon sugar
- 2 teaspoon vanilla extract
- 1 cup fresh mixed berries, cut into small pieces
- juice of half a lemon
- 1 teaspoon sugar
Pizzelle gelato tacos
- 2 cups vanilla gelato
- ¼ cup nutella, softened in microwave for 30 seconds
- ¼ cup coconut shavings
- fresh strawberries for garnish
- 6 hard-shell tacos (to mold and shape the pizzelle tacos)
Instructions
To make the classic pizzelle
- In a stand mixer, beat eggs and sugar together until well incorporated, about one minute.
- Add melted butter, vanilla, and anise extract, and continue to mix until well incorporated.
- Add flour and baking powder to egg mixture, and mix, until a batter forms. It will be stiff enough to be dropped on to the pizzelle make with a spoon.
- Heat up your pizzelle maker. Once heated, grease pizzelle maker with butter (top and bottom).
- Drop about 1 1/12 tablespoon of batter on to the pizzelle maker, close it, and let the pizzelle form and cook for about 1-2 minutes. The pizzelle should be slightly golden.
You may need to adjust the amount of batter you use per pizzelle based on the size of your pizzelle maker.
For every 2-3 batches of pizzelle, grease pizzelle maker with butter. - With a spatula, remove the pizzelle from the pizzelle maker, and stack them on a plate, and allow them to cool.
Pizzelle cups with mascarpone and mixed berries
- When making the pizzelle, undercook them slightly so they mold easily. Remove from the pizzelle maker, and using a small bowl, place the hot pizzelle in the bowl, and form to the shape of the bowl. Let cool for at least 30 minutes.
- In the meantime, in a stand mixer, whip mascarpone, sugar and vanilla together, until a light, cream-like texture forms, 3-5 minutes.
- Mix berries, lemon juice and sugar together, and set aside.
- Once pizzelle bowl has cooled completely, remove from ceramic bowl, spoon in mascarpone, and top with about 2 tablespoon of the fruit mixture per pizzelle bowl.
Pizzelle tacos with vanilla gelato and nutella
- When making the pizzelle, undercook them slightly so they mold easily. Remove from the pizzelle maker, and using a taco as a mold, place the hot pizzelle around the taco to form a taco shape. Let cool for at least 30 minutes.
To make the pizzelle taco extra firm, you can place it in the freezer to harden up. - Once pizzelle taco has cooled, remove from taco mold, spoon in gelato, drizzle with nutella, sprinkle with coconut flakes, and top with sliced strawberry, or any other garnish you prefer. Serve and enjoy!