Just when you thought French toast couldn’t get any better, say hello to Tiramisu French Toast. Thick slices of challah are stuffed with a sweet mascarpone cream, soaked in an espresso egg mixture, smothered in more mascarpone cream (because why not) and then given a healthy dusting of cocoa powder. If you love tiramisu as much as I do, you need to make this recipe ASAP.
Note: This recipe uses raw egg yolks. If you’re not comfortable with consuming raw egg yolks, whisk the egg yolks and sugar over a double boiler until the mixture is pale yellow in colour and the sugar has dissolved, about 5 minutes. Let cool before whipping in the mascarpone and heavy cream.
Using a paring knife or butter knife, cut a horizontal slit into the top of each slice to create a pocket, make sure not to cut all the way through. Repeat with remaining slices, set aside.
For the mascarpone cream: In a large bowl, beat egg yolks and sugar until pale yellow in colour, about 3 minutes. Add the mascarpone and whip for another 2 minutes. Remove half of the mixture into a separate bowl to reserve for the filling. Add the heavy cream and whip for 2-3 minutes until the cream has thicken but is still runny. Place in the fridge for serving.
Spoon about 1 tablespoon of the reserved filling into the cavity of each slice and gently press the sides together to seal the opening.
For the egg soak: In a shallow dish, add the eggs, whole milk, brown sugar and espresso powder and whisk until combined.
Melt the butter on a griddle or non-stick skillet over medium-low heat.
Dip the bread slices in the egg mixture, one at a time, allowing the bread to soak for about 10 seconds on each side. Place the soaked slices into the heated pan and cook for 2-3 minutes on each side until golden brown. Work in batches, don’t pre-soak the slices until you’re ready to cook.
Top with the mascarpone cream, a dusting of cocoa powder and raspberries (if using).