Start off by cutting off 8 rounds of 12 cm each of Panettone (8 slice).
In a bowl whisk Egg (3), Whole Milk (100 milliliter) and Instant Coffee (1 tablespoon).
In a large skillet melt some Butter (50 gram). 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.
In a large bowl whisk yolks of the Egg (3), Vanilla Extract (5 milliliter), Granulated Sugar (100 gram) and Mascarpone Cheese (250 gram) until you get a smooth cream.
On your serving plates place one slice of panettone French toast.
Cover each slice with a heaping tablespoon of cream, then drizzle with some Maple Syrup (2 tablespoon).
Cover with one more slice, more cream and Maple Syrup (2 tablespoon).
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.