Make the Ricotta Infused Waffle Batter: Whisk together 1 cup flour, 1 1/3 tsp baking powder, 1/3 tsp baking soda, 1/3 tsp salt, 2 tbsp sugar, and 2 tsp lemon zest. In another bowl, combine 3 tbsp melted butter, 2 large eggs, 2/3 tsp vanilla, 2 tbsp lemon juice, 1/3 cup ricotta, and 1/2 cup milk. Mix the wet into the dry until just combined.

Cook the Waffles: Heat your waffle iron and cook three waffles, keeping them light and tender (don’t over-crisp).

Make the Ricotta Whipped Cream: Whip cold heavy cream until soft peaks form, then fold in a few spoonfuls of ricotta plus a drizzle of vanilla and sugar to taste until smooth and fluffy.

Candy the Berries: Toss fresh berries with a splash of simple syrup (or NOLA-style syrup) and granulated sugar until glossy and lightly crunchy.

Assemble the Layers: Place your waffle down on a layer of the cream, then another stripe of the cream on top, your berries, and scatter around some dark chocolate shavings

Finish the waffle with some maple syrup (I used bourbon infused)