Belgian Waffles with Whipped Lemon Cream

Instructions

1. Toast or warm the Toscano Belgian Waffles according to packet instructions. They should be golden and crisp at the edges.
2. Using a hand mixer or stand mixer, whip the cream with the icing sugar, lemon zest and vanilla to soft peaks. Don't overdo it — you want it pillowy and loose, not stiff.
3. Combine the blueberries and raspberries with the honey and the remaining lemon zest. Set aside for 5 minutes to macerate while the waffles warm.
4. Pile the lemon cream generously onto the warm waffles. Spoon the honey-macerated berries over the top, including any juices that have collected in the bowl.
5. Finish with a drizzle of extra honey, a few fresh mint leaves, and a final grating of lemon zest. Serve immediately while the waffles are still warm.