BISCOFF TIRAMISU FRENCH TOAST

 

Romain Avril

Biscoff Tiramisu French Toast

This is the day after Valentine’s Day — when there’s no rush, no schedule, and breakfast matters just as much as dinner did the night before.
This Biscoff Tiramisu French Toast takes everything we love about tiramisu and pushes it into brunch territory.
Thick slices of brioche soaked in espresso custard, layered with Biscoff spread, pan-seared until golden, then finished with a light mascarpone cream and cocoa.It’s rich, indulgent, unapologetic — and meant to be shared slowly.
Served here with coffee ice cream and Amarula crème anglaise (available as separate recipes), but just as good on its own.Because some nights deserve a proper morning after.
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Temps de préparation 15 minutes
Temps de cuisson 5 minutes
Portions: 2
Type de plat: Breakfast
Cuisine: Français
Calories: 830
Ingrédients Équipement Méthode Remarques

Ingrédients
  

FRENCH TOAST
  • 3 thick slices brioche about 45–50 g each
  • 2 large eggs
  • 120 ml whole milk or cream ½ tasse
  • 60 ml strong espresso, cooled ¼ tasse
  • 20 g sucre 1½ tbsp
  • 1 cuillère à café vanilla paste or 1 bean, seeded
  • Pinch of salt
  • Beurre for cooking
FILLING
  • 60 g Biscoff spread about 4 tbsp
MASCARPONE CREAM
  • 125 g mascarpone
  • 80 ml ⅓ cup heavy cream
  • 20 g icing sugar 1½ tbsp
  • ½ cuillère à café vanilla
FINISH
  • Cocoa powder for dusting

Équipement

  • 3 Mixing bowls
  • 1 Fouet
  • 1 Offset spatula or spoon
  • 1 Measuring cups & spoons
  • 1 Shallow dish or tray (for soaking the brioche)
  • 1 Non-stick or cast-iron pan
  • 1 Flexible spatula or fish spatula
  • 1 Cooling rack or plate (resting)
  • 1 Fine sieve (for cocoa dusting)
  • 1 Piping bag with round or Saint-Honoré tip
  • 1 Small palette knife

Méthode
 

Mascarpone cream
  1. Whip the cream with icing sugar and vanilla to soft peaks. Fold gently into mascarpone until smooth. Chill until needed.
Assemble the brioche stack
  1. Spread Biscoff on one side of two brioche slices.
  2. Stack: brioche → Biscoff → brioche → Biscoff → brioche.
  3. Press lightly so it holds but doesn’t collapse.
Custard
  1. Whisk eggs, milk, espresso, sugar, vanilla, and salt.
Soak
  1. Carefully soak the entire stack in the custard, turning gently. Let it absorb fully — this is not a quick dip.
Cook
  1. Heat a pan on medium-low with butter.
  2. Cook the stack slowly, turning carefully, until deeply golden on all sides and heated through (about 8–10 minutes total).
Finish
  1. Plate, spoon mascarpone cream generously on top, and dust with cocoa.

Remarques

Use day-old brioche if possible. It absorbs the espresso custard better without collapsing.
Don’t rush the soak — the stack should feel heavy but not soggy. Proper absorption = custardy center.
Low to medium heat is key. The Biscoff needs time to warm and melt without burning the exterior.
Flip gently and support the stack with a spatula — treat it like a layered cake, not regular French toast.
If browning too fast, lower the heat and add a small knob of butter to regulate temperature.
The mascarpone cream should stay light and barely sweet — it balances the richness of the Biscoff.
Dust cocoa at the very last moment for a clean, velvety finish.
Best served immediately, but the brioche stack can be assembled and chilled up to 2 hours ahead.

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