Can I make the components ahead?

Yes. The coffee anglaise and mascarpone whip can be made up to 1 day ahead and refrigerated. Assemble and cook the French toast just before serving for best texture.

What type of brioche works best?

Use day-old, thick-cut brioche (about 1-inch slices) so it absorbs the custard without falling apart. Fresh brioche will become too soggy.

How do I know the custard is fully cooked?

The egg yolks should reach 160°F when measured with a thermometer, or coat the back of a spoon without running off when stirred.

Can I skip the white chocolate?

You can omit it, but it adds sweetness and richness that balances the bitter espresso. Mascarpone alone will be tangier.

Is instant espresso powder necessary?

Yes—it's the signature flavor. Brewed coffee won't provide the same depth. Use quality instant espresso powder for best results.

Tiramisu French Toast With Mascarpone Cream

Name: Tiramisu French Toast With Mascarpone Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup milk; 1/2 cup heavy cream; 1 tbsp instant espresso powder; 1 tsp vanilla bean paste; 4 large egg yolks, divided; 1/4 cup granulated sugar; 1 pinch salt; 4 thick slices brioche bread; 1 cup half-and-half; 2 tbsp granulated sugar; 1 tsp vanilla extract; 4 oz white chocolate, chopped; 1 1/2 cups heavy cream, divided; 2 tbsp powdered sugar; 1 tsp vanilla extract; 4 oz mascarpone cheese; 2 tbsp butter; 1 tbsp cocoa powder, for dusting

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Tiramisu French Toast With Mascarpone Cream | CookOS

Ingredients

1/2 cup milk
1/2 cup heavy cream
1 tbsp instant espresso powder
1 tsp vanilla bean paste
4 large egg yolks, divided
1/4 cup granulated sugar
1 pinch salt
4 thick slices brioche bread
1 cup half-and-half
2 tbsp granulated sugar
1 tsp vanilla extract
4 oz white chocolate, chopped
1 1/2 cups heavy cream, divided
2 tbsp powdered sugar
1 tsp vanilla extract
4 oz mascarpone cheese
2 tbsp butter
1 tbsp cocoa powder, for dusting

18 Ingredients

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Instructions

1
To make the coffee anglaise, combine milk, 1/2 cup heavy cream, instant espresso, and vanilla bean paste in a small saucepan. Heat over medium heat until warm.
2
In a separate bowl, whisk 2 egg yolks with 1/4 cup granulated sugar and a pinch of salt until light and pale.
3
Slowly stream the warm milk mixture into the egg yolks while whisking constantly to temper them. Pour the entire mixture back into the saucepan.
4
Cook over medium-low heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Set aside to cool.
5
In a shallow dish, prepare the French toast custard by whisking together half-and-half, the remaining 2 egg yolks, 2 tbsp granulated sugar, and 1 tsp vanilla extract.
6
To make the topping, place chopped white chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream until hot (not boiling) and pour over the chocolate. Let it sit for a minute, then stir until smooth.
7
In a separate large bowl, use a hand mixer to whip the remaining 1 cup of heavy cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.
8
Add the mascarpone cheese to the cooled white chocolate mixture and beat with the hand mixer until smooth.
9
Gently fold the whipped cream into the white chocolate mascarpone mixture until just combined. Refrigerate until ready to use.
10
Dip each slice of brioche into the custard, allowing it to soak for about 20-30 seconds per side.
11
Melt butter in a large non-stick skillet over medium heat. Cook the French toast for 2-3 minutes per side, until golden brown and cooked through.
12
To assemble, place a slice of French toast on a plate. Pipe or spoon the mascarpone cream on top. Dust with cocoa powder and pour the coffee anglaise around the base.