Tiramisu french toast
Hot from the new Indy Cafe Cookbook Volume 2, this coffee-shop staple is surprisingly easy to rustle up at home
André Davies, head chef of Tincan Coffee Co. in Bristol, shares his recipe for tiramisu french toast
indycoffee.guide
Serves 6
For the coffee glaze:
- Espresso 100ml
- Maple syrup 100ml
- Salt a pinch
For the custard:
- Espresso 1 double shot
- Free‑range eggs 3 large
- Free‑range yolks 2
- Cocoa powder ½ tsp
- Salt ½ tsp
- Light soft brown sugar 23g
- Double cream 120ml
- Milk 180ml
For mascarpone cream:
- Mascarpone 250g
- Double cream 250ml
- Caster sugar 60g
To assemble:
- Butter 20g
- Brioche 1 large loaf, cut into 2½cm slices
- Pistachios 50g, shelled and crushed
- Orange 1, zest
- For the coffee glaze: put all of the ingredients in a saucepan over a medium heat. Bring to the boil, then reduce the temperature and simmer for 5 minutes until a syrup forms. Set aside and leave to cool.
- For the custard: put all of the ingredients, except for the cream and milk, in a large bowl. Whisk together until smooth, then slowly add the cream and milk, whisking continuously. Set aside.
- For the mascarpone cream: put all of the ingredients in a large bowl and whisk together until the mixture is thick and can hold a firm peak. Refrigerate.
- To assemble the tiramisu french toast: heat a large non‑stick frying pan over a medium heat. Add the butter and slowly melt until foaming. Dip the brioche into the custard for 30 seconds on each side then carefully place in the pan. Cook for 3 minutes on each side until golden brown and the custard has set throughout the brioche.
- Drizzle some of the coffee glaze onto a plate, scatter with a pinch of pistachios, then place a slice of cooked brioche in the centre. Top with a big scoop of mascarpone cream, another sprinkle of pistachios and a drizzle of coffee glaze. Garnish with orange zest.
Find 40 coffee-shop-inspired brunch, lunch and baking recipes in the new Indy Cafe Cookbook Volume 2. Order your copy here.
You will need
For the coffee glaze:
- Espresso 100ml
- Maple syrup 100ml
- Salt a pinch
For the custard:
- Espresso 1 double shot
- Free‑range eggs 3 large
- Free‑range yolks 2
- Cocoa powder ½ tsp
- Salt ½ tsp
- Light soft brown sugar 23g
- Double cream 120ml
- Milk 180ml
For mascarpone cream:
- Mascarpone 250g
- Double cream 250ml
- Caster sugar 60g
To assemble:
- Butter 20g
- Brioche 1 large loaf, cut into 2½cm slices
- Pistachios 50g, shelled and crushed
- Orange 1, zest
Method
- For the coffee glaze: put all of the ingredients in a saucepan over a medium heat. Bring to the boil, then reduce the temperature and simmer for 5 minutes until a syrup forms. Set aside and leave to cool.
- For the custard: put all of the ingredients, except for the cream and milk, in a large bowl. Whisk together until smooth, then slowly add the cream and milk, whisking continuously. Set aside.
- For the mascarpone cream: put all of the ingredients in a large bowl and whisk together until the mixture is thick and can hold a firm peak. Refrigerate.
- To assemble the tiramisu french toast: heat a large non‑stick frying pan over a medium heat. Add the butter and slowly melt until foaming. Dip the brioche into the custard for 30 seconds on each side then carefully place in the pan. Cook for 3 minutes on each side until golden brown and the custard has set throughout the brioche.
- Drizzle some of the coffee glaze onto a plate, scatter with a pinch of pistachios, then place a slice of cooked brioche in the centre. Top with a big scoop of mascarpone cream, another sprinkle of pistachios and a drizzle of coffee glaze. Garnish with orange zest.
Find 40 coffee-shop-inspired brunch, lunch and baking recipes in the new Indy Cafe Cookbook Volume 2. Order your copy here.
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