Tiramisu-Style Banana French Toast Trifle - Two Ways
Caramelized banana toast, creamymascarpone, and a hint of coffee or tea—French toast meets tiramisu in theperfect indulgence
Ingredients
For the toast:
- 2 eggs
- 1 tsp rooibos leaves/coffee
- ¼ cup milk
- 1 ripe banana mashed
- Pinch of salt
- 4 slices bread
For the syrup:
- 1 tsp strong rooibos tea or coffee
- 2 tbsp syrup maple, honey, or golden syrup
- 1 tsp warm water
Mascarpone:
- 1 tub mascarpone or cream cheese
- 300 ml double cream
Serving suggestions
- Cocoa powder for coffee version or rooibos powder (for tea version), for dusting
Instructions
For the syrup:
- In a small bowl, mix tea/coffee with warm water.
- Add syrup and stir until fully combined. It should be slightly runny but not too thin.
For the mascarpone:
- In a separate bowl, whisk together mascarpone and double cream until smooth.
- Set aside
For the toast:
- In a shallow dish, whisk together eggs, rooibos leaves (or coffee), milk, banana, and salt until smooth.
- Dip each slice of Albany bread into the mixture, ensuring both sides are coated.
- Heat a non-stick pan over medium heat and toast each slice for 2-3 minutes per side, until golden brown.
- Remove from the pan, let cool slightly, then cut into bite-sized squares.
- In serving glasses, layer the syrup, mascarpone mixture, and French toast pieces.
- Repeat layers until the glass is filled, ending with a mascarpone layer.
- Dust with cocoa powder (for coffee version) or rooibos powder (for tea version).
- Serve immediately and enjoy!