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Tiramisu French Toast with Cottage Cheesecake Whip Recipe

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A decadent twist on classic French toast, this Tiramisu French Toast features thick brioche slices soaked in a cinnamon-vanilla custard, cooked golden in butter, and topped with a creamy cottage cheesecake whip and an espresso-infused crème. Finished with a dusting of cocoa powder, this recipe brings the flavors of tiramisu to your breakfast table in a rich, indulgent yet approachable way.

Ingredients

French Toast

  • 6 thick slices brioche (¾–1 inch thick – whole loaf and slice yourself is best)
  • 3 large eggs
  • ½ cup milk (or half & half/heavy cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1-2 tsp maple syrup
  • 1 tsp cinnamon
  • Pinch of salt
  • Butter or oil (for cooking)

Cheesecake Yogurt Whip

  • ⅔ cup Greek yogurt (2% or whole for creaminess)
  • ⅔ cup cottage cheese (or mascarpone as a substitute)
  • ¼ cup vanilla protein powder (e.g., Ritual brand)
  • 2 tbsp maple syrup (or powdered sugar)
  • ½ tsp vanilla extract
  • Pinch of salt

Espresso Crème (Shortcut Anglaise-Inspired)

  • ⅓ cup heavy cream
  • 1 shot espresso (or 2–3 tbsp strong coffee)
  • 2 tbsp maple syrup
  • Splash vanilla extract
  • Pinch of salt

To Serve

  • Cocoa powder for dusting

Instructions

  1. Make the Cheesecake Yogurt Whip: In a food processor, combine Greek yogurt, cottage cheese, vanilla protein powder, maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is smooth, fluffy, and well combined. Chill in the refrigerator until ready to use to allow flavors to meld and whip to firm up.
  2. Prepare the Espresso Crème: In a small saucepan over medium-low heat, mix heavy cream, maple syrup, espresso shot, vanilla extract, and a pinch of salt. Warm gently for 1 to 2 minutes, stirring occasionally, until the mixture is lightly thickened and has a glossy sheen. Remove from heat and set aside, ensuring the sauce remains pourable.
  3. Cook the French Toast: In a shallow bowl, whisk together the eggs, milk (or cream), cinnamon, vanilla extract, maple syrup, and salt until well blended. Dip each brioche slice into the custard mixture for about 5 seconds on each side, allowing the bread to soak without becoming soggy. Melt butter in a skillet over medium heat and cook the soaked brioche slices for 3 to 4 minutes per side, or until golden brown and custardy on the inside.
  4. Assemble and Serve: Transfer the cooked French toast to plates. Fill a piping bag with the chilled cheesecake yogurt whip and pipe generous amounts over each slice. Dust the tops with cocoa powder to underline the tiramisu flavor. Finally, drizzle the espresso crème over the assembled French toast. Serve immediately to enjoy the perfect balance of creamy, coffee, and sweet notes.

Notes

  • You can prepare the cheesecake yogurt whip 2-3 days in advance; store it in an airtight container in the refrigerator.
  • Using whole or 2% fat Greek yogurt yields a creamier texture in the whip.
  • Substituting mascarpone for cottage cheese makes the whip richer and more traditional in flavor.
  • Brioche or challah bread work best for custardy, rich French toast; sourdough is an option but yields less custardiness.
  • Don’t skip the cocoa powder dusting—it’s essential for achieving authentic tiramisu flavor.

Find it online: https://flavorspath.com/tiramisu-french-toast-with-cottage-cheesecake-whip-recipe/