110 g Sugar
1 tsp Vanilla extract
150 g Plain flour
1 1/2 tsp Baking powder
200 g Mascarpone
Preheat the oven to 180°C. Combine the eggs, sugar and vanilla essence in a bowl and beat 5-7 min with a mixer until the mixture becomes fluffy and doubles in volume. Sieve the flour and baking powder and fold it gently in the mixture.
Fill a piping bag, line a baking tray with baking paper. Make 24 heaps the size of a walnut. Make sure to keep enough space between the heaps. Bake the waffles golden brown in the oven, takes 5-7 min. Take them out of the oven and let them cool.
Stir the mascarpone. Take 12 waffles and divide the mascarpone on top of them. Cover with the other waffles. Powder them with icing sugar before serving.