Tiramisu French Toast

Method

1. Make the topping first so it can chill. Whip the cold cream with the powdered sugar for 2 min to soft peaks. Stir the mascarpone in a bowl to loosen it, then fold in the whipped cream until smooth. Keep it in the fridge.

   Add in this stepCold whipping cream 60 mlPowdered sugar 15 gCold mascarpone 100 g

2. Before you start, stir 1 teaspoon of the espresso per serving into the maple syrup and set aside. In a shallow dish, whisk the eggs with the sugar and salt until no streaks of white remain, then whisk in the milk and the rest of the cooled espresso.

   Add in this stepMaple syrup 2 tbspEggs 2Sugar 20 gSalt 1 pinchMilk 100 mlStrong espresso, cooled 80 ml

3. Lay the bread slices in the custard and soak for 1 min per side, until it has soaked through to the middle but the slices still hold together when lifted. Brioche drinks it up fast; day-old bread is easier to handle than very fresh.

   Add in this stepThick slices of brioche or milk bread (2.5 cm) 4

4. Melt half the butter in a 26 cm frying pan over medium-low heat until it foams. Lift the slices out, let the excess drip off and fry for 3 min until deep golden underneath. Turn them, add the rest of the butter and fry for 3 min more. They are done when the centre springs back when pressed and no liquid custard seeps out. For 3 to 4 servings, fry in two batches, splitting the butter, and keep the first batch warm in a 100 °C oven. Moderate heat lets the thick slices cook through before the sugar burns.

   Add in this stepButter 20 g

   medium-low heat

5. Put two slices on each plate, add a big spoonful of the cold mascarpone cream and dust everything generously with cocoa through a sieve. Shave the chocolate over with a vegetable peeler and drizzle with the coffee-maple syrup. Serve immediately: the contrast of hot toast and cold cream is the whole point.

   Add in this stepUnsweetened cocoa powder 2 tspDark chocolate 10 g