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Tiramisu french toast

Hot from the new Indy Cafe Cookbook Volume 2, this coffee-shop staple is surprisingly easy to rustle up at home
Tiramisu french toast

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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