Biscoff Tiramisu Croissant French Toast
A unique take on french toast combining Lotus Biscoff and tiramisu flavors on croissant toast.
Ingredients
Croissant French Toast
- 1/4 cup whole milk
- 1 egg
- 1 tsp white sugar
- 1/8 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 slices croissant toast
- 1/2 tbsp unsalted butter
- 3 ladyfingers
- 1/3 cup espresso or strong coffee
- 2 Lotus Biscoff Cookies
- 1 tbsp microwaved Lotus Biscoff spread , 10 seconds in microwave
Lotus Biscoff Cream
- 1/4 cup mascarpone cheese
- 1/2 tsp instant coffee
- 1 tbsp Lotus Biscoff spread
- 1/3 cup heavy cream
Instructions
Prepare the Custard
- Whisk the milk, egg, sugar, cinnamon, and vanilla extract together.
Prepare the Lotus Biscoff Cream
- Whip the mascarpone cheese, instant coffee, and Biscoff spread until just combined.
- Add the heavy cream and continue whipping until medium peaks form. Place the cream into a piping bag (optional). Chill in the fridge while you go through the rest of the steps.
Prepare & Assemble the French Toast
- Add the butter to a pan over medium low heat.
- Dip each side of the croissant toast into the custard and place it on the pan. Let them cook for ~2 minutes, then flip them over and cook for another 2 minutes. Repeat with the other croissant toast slice. Stack the french toast slices on a plate.
- Lightly dip each side of the ladyfingers into the strong coffee and line them up on the french toast.
- Use a rounded piping tip to pipe the biscoff cream in dots on top of the french toast.
- Top with crushed biscoff cookies, sifted cocoa powder, and drizzle with the microwaved Biscoff spread.
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