RECIPE
11 INGREDIENTS8 STEPS3HR 35MIN

Panettone Frenchtoast Tiramisu

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Leftover panettone? Use it up to make a special pick me up Tiramisù!

3HR 35MIN

Total Cooking Time

11

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
8 slices
Panettone
1/3 cup
Whole Milk
1 Tbsp
Instant Coffee
3 Tbsp
1 cup
Mascarpone Cheese
3
Eggs , separated
just the yolks
to taste
Unsweetened Cocoa Powder
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Directions

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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 (1/3 cup) and Instant Coffee (1 Tbsp) .
Step 3
In a large skillet melt some Butter (3 Tbsp) . 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 (1/2 cup) and Mascarpone Cheese (1 cup) 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.

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