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

Preparation

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.