In an electric mixer fitter with a whisk attachment, add mascarpone cheese and whisk until smooth. Add heavy cream, sugar and coffee liqueur. Whisk until stiff peaks form. Transfer to a medium bowl, cover with plastic wrap and cool in the fridge.

Preheat oven to 200˚F (95˚C). Line a baking sheet with aluminum foil.

In a medium bowl, combine flour, sugar, cocoa powder, baking powder, salt and baking soda.

In a large bowl, beat eggs, melted butter and vanilla together. Whisk in buttermilk. Pour the mixture into the flour. Whisk until just combined. Stir in chocolate chips. Set aside to rest for 5 minutes.

Meanwhile, preheat the waffle iron according to manufacturer’s directions.

Depends on your waffle iron, lightly coat the iron with cooking spray. Scoop batter onto the center of the iron and cook until waffle is crispy. Transfer to oven to keep warm until all waffles are ready. Serve immediately with mascarpone cream and fresh berries.