Raspberry Beret Recipe

Preheat & prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray with neutral oil or melted butter so waffles won't stick.

Whisk dry ingredients: in a large bowl combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly mixed.

Combine wet ingredients: in a separate bowl whisk together 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), 2 large eggs, and 1 teaspoon vanilla extract until smooth.

Make the batter: pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and produce a lighter waffle.

Cook waffles: scoop appropriate amount of batter for your waffle iron (usually 3/4 to 1 cup). Cook until deep golden brown and crisp, about 3–5 minutes depending on iron. Transfer waffles to a wire rack in a warm oven set to 200°F (95°C) to stay crisp while you finish others.

Combine fruit and sugar: in a small saucepan add 2 cups raspberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine.

Cook down: bring mixture to a gentle simmer over medium-low heat, stirring occasionally. As raspberries break down, simmer for 6–8 minutes until saucy and slightly reduced.

Optional thickening: if compote seems thin, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into simmering compote and cook 1 minute until thickened. Remove from heat and let cool slightly; compote will thicken further as it cools.

Warm dulce de leche: if your dulce de leche is very firm, gently warm 3/4 cup in a microwave-safe bowl for 15–20 seconds or place the jar/tin in a warm water bath to loosen to a drizzleable consistency. Do not overheat.

Make whipped cream: chill a mixing bowl and beaters for best results. Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, 2–3 minutes. Stop once soft peaks form to keep a light texture; you can fold a spoonful of dulce de leche into the whipped cream if you want a dulce-flavored cream (optional).

Prepare cookie crumbs: place 12 vanilla sandwich cookies in a food processor and pulse to coarse crumbs. Alternatively, place in a sealed plastic bag and crush with a rolling pin until you have a mix of crumbs and small pieces.

Spice and bind crumbs: transfer crumbs to a bowl and stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Add 2 tablespoons melted butter and toss until crumbs hold together lightly when pressed. Spread crumbs on a small baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant and crisp. Let cool.

Make powdered cinnamon-sugar dust: if not pre-mixed, combine 2 tablespoons powdered sugar with a pinch (about 1/8 teaspoon) cinnamon and sift or mix thoroughly.

Plate waffles: place one or two Belgian waffles on each plate (depending on desired portion). If making a stacked presentation, use two waffles stacked with a light smear of dulce de leche between them.

Add compote: spoon 2–4 tablespoons raspberry compote over the top of the waffles, allowing some to run down the sides for visual appeal.

Dulce de leche drizzle: warm and drizzle 2–3 tablespoons dulce de leche over the compote and waffles in a decorative pattern.

Whipped cream: top with dollops of whipped cream (about 2–3 tablespoons per serving). If you folded dulce de leche into the cream earlier, use that flavored cream now for a richer taste.

Finish with cookie crumbles & dusting: sprinkle a generous pinch (about 1–2 tablespoons) of the spiced Nilla cookie crumbles over the whipped cream and compote. Lightly dust the entire plate with the powdered cinnamon-sugar mixture.

Garnish: tuck a few fresh raspberries and a small sprig of mint beside the cream for color and freshness. Serve immediately while waffles are warm and crisp.

Notes: keep extra compote refrigerated up to 3 days, whipped cream refrigerated up to 24 hours, and cookie crumbles in an airtight container up to 5 days.