A decadent and nostalgic dessert that reimagines French toast as a tiramisu: soft slices of coffee-soaked brioche layered with a creamy mascarpone mixture, all dusted with cocoa powder.
Ingredients
- 4 slices sliced brioche
- 125 g mascarpone
- 1 piece egg
- 50 g granulated sugar
- 20 g ground coffee (espresso style)
- 10 g unsweetened cocoa powder
- 1 pinch fine salt
Method
- Prepare the strong coffee (see prepared component) and let it cool.
- Separate the egg white from the yolk. Reserve the egg white in the refrigerator.
- In a bowl, whisk the egg yolk with the sugar until the mixture pales and becomes frothy (about 2 minutes).
- Add the mascarpone and mix gently with a spatula until you obtain a smooth and homogeneous cream.
- In another bowl, whip the egg white to stiff peaks with the pinch of salt (using an electric mixer or whisk).
- Gently fold the whipped egg white into the mascarpone cream, lifting the mixture so as not to deflate it.
- Quickly dip each slice of brioche into the cooled coffee, one by one, so as to soak them without making them soggy.
- Arrange half of the brioche slices in a serving dish or in two individual glasses.
- Spread half of the mascarpone cream over the first layer of brioche.
- Add the remaining soaked brioche slices, then cover with the rest of the cream.
- Smooth the top with a spatula, cover with plastic wrap and chill in the refrigerator for at least 3 hours (ideally overnight).
- Just before serving, generously dust with cocoa powder using a fine sieve.
Nutrition
Per serving
- Energy
- 673.2 kcal
- Protein
- 12.9 g
- Carbohydrate
- 64.24 g
- Fat
- 39.29 g
- Fibre
- 3.07 g
- Calcium
- 42.32 mg
- Iron
- 3.51 mg
- Magnesium
- 62.01 mg