Tsoureki French toast with mascarpone cream and berry jam

For the batter:

3 medium eggs 150 g milk (1.5% fat) 50 g sugar ⅓ tsp ground cinnamon

For the cream:

150 g mascarpone 150 g fresh cream 40 g sugar 1 tsp vanilla extract A pinch of salt 1 tbsp lemon juice

For the jam:

200 g frozen mixed berries 50 g sugar 30 g water 10 ml lemon juice

For serving:

2 tbsp honey or maple syrup Zest of ½ lemon 1 tbsp fresh thyme

For the French toast batter, crack the eggs into a bowl, add the sugar, cinnamon, and milk, and mix well.

Heat a non-stick pan over low heat and add a little butter. Slice the tsoureki into thick pieces and dip them into the egg mixture, letting them soak on both sides.

Place the slices into the pan and cook until golden on both sides. Remove and set aside.

For the sweet cream, in a mixer bowl, lightly whip the fresh cream with the sugar. Once fluffy, add the mascarpone, vanilla extract, and a pinch of salt. When smooth, cover and refrigerate until ready to use.

For the berry jam, place the frozen berries, sugar, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

Serve the French toast topped with mascarpone cream, berry jam, lemon zest, fresh thyme, and a drizzle of honey.