Vogel’s Tiramisu French Toast



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French Toast

  • 8 slices Vogel’s Extra Thick Fruit & Spice
  • 3 Eggs
  • 3/4 Cup Milk
  • 40ml Espresso
  • 1 tsp Vanilla Extract
  • Butter, for frying

Espresso Whip

  • 2 Cups Mascarpone
  • 60ml Espresso
  • 60ml Maple Syrup

To serve

  • Chocolate Sauce
  • Cocoa Powder


  1. Make Espresso Whip by whisking the Espresso and Maple Syrup into the Mascarpone until smooth.  Cover and refrigerate until ready to serve.
  2. In a shallow dish whisk together Eggs, Milk, Espresso and Vanilla Extract.
  3. Melt ½ a teaspoon of butter in a large frying pan on a medium heat. Coat a slice of Vogel’s in the egg mix evenly on both sides and fry until golden on both sides (about 1-2 minutes on each side).  Repeat with the remaining slices of Vogel’s.
  4. Once cooked, layer two slices of French Toast with Espresso Whip in between.  Drizzle with chocolate sauce and a dusting of cocoa powder.
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