Tiramisu French toast

For the French toast

4 slices brioche 2 eggs 150 ml milk (⅔ cup) 30 ml Marsala wine or a dessert wine e.g. Commandaria 30 g sugar (2 tbsp) 1 tsp vanilla extract ¼ tsp salt 20 g butter (1½ tbsp)

For the tiramisu cream

150 g mascarpone 120 ml cream (½ cup) 30 g powdered sugar (2 tbsp) ½ tsp vanilla extract

For serving

80 ml espresso cocoa powder

For the French toast, in a bowl whisk the eggs with the milk, Marsala wine, sugar, vanilla and salt until combined.

Dip the brioche slices into the mixture and leave them for about 20–30 seconds on each side so they absorb the liquid and become very soft.

Heat a pan over medium heat and melt the butter. Cook the slices for about 2–3 minutes on each side until they develop a deep golden color and caramelize slightly.

For the tiramisu cream, place the mascarpone, cream, powdered sugar and vanilla in a bowl and beat until fluffy.

Place two slices of French toast on the plate, one on top of the other, and spread the tiramisu cream between them and on top.

Dust with cocoa powder and serve immediately while warm and juicy.

Pour the espresso around the French toast on the plate so it works like a sauce and resembles classic tiramisu.