Squeeze the curd well, leaving about 180 g. Cut the vanilla pods in half and scrape out the pulp. Separate the eggs and beat the egg yolks with the pulp of one vanilla pod and 50 g sugar until creamy. Add the butter and beat until it is well combined with the egg yolks. Stir in curd cheese and half of the milk. Sift flour, cornstarch and baking powder over the top and mix well. Beat egg whites with 50 g sugar until creamy and fold into egg yolk mixture. Stir in remaining milk as needed. Heat the waffle iron, spread a few drops of oil evenly on it with a brush and gradually finish baking the waffles from the batter.
For the sauce, whip the whipping cream until stiff. Rinse the strawberries, clean them and put them in a mixing bowl form. Add the remaining vanilla pulp, 50 g port wine, orange zest, sugar and Grand Marnier and blend. Next, fold in the whipped cream.
Serve the waffles with the strawberry sauce.
Tip: Grand Marnier and port wine can also be replaced by orange juice.
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