The cold weather might be dragging you down a little. If you’re missing summer, check out this recipe that’s sure to bring it back during breakfast.

For the waffles:

10oz/270g flour

2 tbsp sugar

4oz/100g desiccated coconut

7floz/200ml tepid water

7floz/200ml tepid beer

5floz/150g whipped cream

4oz/100g butter, melted

4 eggs separated

• Sift the flour, sugar and ½ tsp salt together in a bowl and then mix in the desiccated coconut.

• Stir in the water, beer, whipped cream, melted butter and egg yolks to make the batter.

• Soft whip the egg whites and fold them through the batter, being careful not to over mix.

• To cook the waffles, heat your waffle iron and brush it lightly with butter.

• Spoon in some of the batter and spread it almost to the edge of the waffle pattern then close the lid and cook until golden (this should take about 4 minutes). The amount of batter you need will depend on the depth of your iron, so play around until you get the volume right.

For the vanilla mascapone:

5oz/150g mascarpone

5oz/150g double cream

Vanilla sugar to taste

• Put the mascarpone into a bowl and loosen with a whisk.

• Add the double cream and vanilla sugar and whisk until lump free and glossy.

To serve the waffles:

5oz/150g piece of fresh coconut or 5 tbsp desiccated coconut

Icing sugar

2 ripe mangos, peeled with a potato peeler then sliced into generous chunks

The pulp of 6 passion fruit

• If using fresh coconut, then shave it into strips with a potato peeler.

• Lay the strips out on a parchment-lined baking sheet and sprinkle generously with icing sugar.

• Bake at 300F/150C/gas mark 2 for approximately 10 minutes, until golden.

• If using desiccated coconut, put it in a heavy pan and stir in 1 tbsp icing sugar. Cook, stirring often, until the coconut is toasted brown.

• Place a waffle on each plate and dust with icing sugar.

Spoon the mascarpone cream on top, place a few pieces of mango on this and then sprinkle over the toasted coconut and passion fruit pulp.