Panettone Frenchtoast Tiramisu

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 slices

Panettone

3

Eggs

100 mL

Whole Milk

1 Tbsp

Instant Coffee

50 g

Butter

250 g

Mascarpone Cheese

100 g

Granulated Sugar

3

Eggs , separated

just the yolks

1 tsp

Vanilla Extract

4 Tbsp

Maple Syrup

to taste

Unsweetened Cocoa Powder

Cooking Instructions

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Step 1

Start off by cutting off 8 rounds of 12 cm each of Panettone (8 slices) .

Step 2

In a bowl whisk Eggs (3) , Whole Milk (100 mL) and Instant Coffee (1 Tbsp) .

Step 3

In a large skillet melt some Butter (50 g) . Dip each slice of panettone in the egg and milk mixture and cook it in the hot skillet until browned on each side. Collect your French toast on a plate and allow them to cool down.

Step 4

In a large bowl whisk yolks of the Eggs (3) , Vanilla Extract (1 tsp) , Granulated Sugar (100 g) and Mascarpone Cheese (250 g) until you get a smooth cream.

Step 5

On your serving plates place one slice of panettone French toast.

Step 6

Cover each slice with a heaping tablespoon of cream, then drizzle with some Maple Syrup (2 Tbsp) .

Step 7

Cover with one more slice, more cream and Maple Syrup (2 Tbsp) .

Step 8

Dust the top with Unsweetened Cocoa Powder (to taste) and refrigerate for a few hours. Take the tiramisù out of the fridge about 30 minute before serving it to allow the French toast to soften up.