Tiramisu French Toast

by Melissa Thompson, featured in Fired Up

Published by Carnival

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Introduction

This is a lovely dish that doesn’t have to be reserved for after a meal. It is perfect as a brunch dish that is beautifully reminiscent of actual tiramisu but so much quicker to pull together.

As featured in

Fired Up

Image of Melissa Thompson's Tiramisu French Toast — Photo by Patricia Niven

Ingredients

Serves: 4

100 millilitres double cream
200 grams mascarpone cheese
4 shots of espresso coffee
1 teaspoon vanilla extract
2 tablespoons kahlua
100 millilitres full fat milk
2 large eggs
1 teaspoon light brown sugar
8 slices of stale brioche
20 grams unsalted butter (plus extra for brushing)
cocoa powder (for dusting)

Method

Tiramisu French Toast is a guest recipe by Melissa Thompson so we are not able to answer questions regarding this recipe

Whisk half of the double cream with the mascarpone in a bowl until stiff, then add half of the espresso, half of the vanilla extract and the Kahlua. Set aside in the fridge.
Whisk together the milk with the remaining double cream, vanilla extract, espresso, eggs and sugar in a bowl. Dip the brioche into the mixture, flipping to soak both sides.
Light the barbecue with the coals set up using the bullseye method (see Additional Information, below). Place a baking sheet on the indirect-heat side and brush it with butter.
Place a flameproof frying pan on the grill directly over the coals and add the butter. Fry the brioche slices for 2–3 minutes on each side until golden brown, transferring the finished slices to the baking sheet as you go. Once all the brioche has been fried, let it warm through on the indirect side.
Cut the slices of brioche in half and stack them on four plates. Add a spoonful of the mascarpone mixture in the middle and sprinkle with cocoa powder. Serve immediately.

Additional Information

BULLSEYE METHOD:
In this set-up, the coals are positioned in a pile, in the middle of the grate. I use this set-up for direct cooks to get a sizzle going in a pan, before the coals are then pushed to the sides for indirect cooking. This is where coal baskets come into their own, because you can easily pull a basket to one side rather than trying to move lit coals one by one, and risk them breaking and falling through the grate.