1. Prepare the waffle batter. In a saucepan combine the milk and vanilla. Simmer (but don’t allow the milk to boil) until vanilla flavour infuses into the milk. Separate the egg whites from the yolks. Whisk the egg whites. In a bowl melt the butter and pour the vanilla infused milk over it. Add the Greek yoghurt, egg yolks, flour and combine well. Lastly fold the whisked egg whites into the batter slowly and carefully.

2. Prepare the mascarpone cream. Whisk the heavy cream, add the mascarpone, icing sugar and vanilla. Place the cream in the refrigerator for at least a few hours until it stiffens.

3. Prepare the hazelnuts with the caramel. In a saucepan cook the sugar and water over a low heat, without stirring, until it turns to caramel. Toss the hazelnuts in the caramel, pour out onto a baking tray and allow to cool.

4. Cook your favourite berries with sugar for a short time.

5. Cook the waffles. Serve with mascarpone cream, berries and hazelnuts rolled in caramel.