Tiramisu French Toast (with video)
Description Daytime TV host Cyndi Edwards asked me to create a new type of French Toast. So, I combined the flavors of Tiramisu (from Barry's mother's hometown of Treviso) with the classic French Toast. It's a great way to start the day! - Debbie
Click on photo to enlarge
At a glance
4 large egg yolks
¾ cup sugar
1 pound mascarpone cheese
Egg Mixture for Toast:
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1 ounce espresso or strong coffee
1 ounce sweet marsala
1 ounce brandy
1 teaspoon sugar
6 slices of preferred bread cut thick, about 1 ½ to 2” thick
2 tablespoons of butter
Dark cocoa for sprinkling
Sugar for drizzling
Put egg yolks in a bowl or mixer and begin mixing until they begin to turn a straw color then slowly add the sugar and allow to continue to mix on a medium speed for about 5 minutes. Then add the mascarpone cheese and whip on a high speed for about 2 minutes or until fluffy. Place in the refrigerator until ready to use.
Mix the eggs, espresso, sweet marsala, brandy, and sugar in a container that you can easily dip your bread into and mix together until well blended.
Preheat oven to 170 degrees Fahrenheit
Melt 1 tablespoon of the butter in a saute pan. When the pan is hot but before the butter turns brown, heavily dip a slice of the bread in the egg mixture and place in the pan allowing it to brown on the bottom while sprinkling sugar on the top side and then flip, about 1 ½ minutes each side. Remove from the pan and place on an oven proof plate and place into the preheated oven to stay warm while making the rest of the toast.
When ready to serve, place 2 slices on a plate, with a melon ball scoop or ice cream scoop place a scoop of the mascarpone mixture on the top and sprinkle with the dark cocoa. Serve immediately.
You shouldn't need syrup but if you prefer, heat some maple syrup and drizzle before serving.
For information on the history of Tiramisu, click here to see my husband's video filmed entirely in Treviso, Italy.