I was really craving tiramisu, but I didn't want to make an entire pan, so what I attempted to do was create a toast-based, individual-sized portion using the same key components. While this wasn't quite tiramisu, this much faster, simpler, easier method was incredible.
Ingredients
- egg: 1 piece
- white sugar: 1 Tbsp
- strongly brewed espresso: 2 Tbsp
- vanilla extract: 0.25 tsp
- (1 inch thick) slices day-old Italian bread: 2 piece
- dry Marsala wine: 3 Tbsp
- white sugar: 1 Tbsp
- mascarpone cheese: 0.5 cup
- tiny pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil. ALLRECIPES / ANA CADENA
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Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb. ALLRECIPES / ANA CADENA
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Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top. ALLRECIPES / ANA CADENA
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Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature. ALLRECIPES / ANA CADENA
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Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool. ALLRECIPES / ANA CADENA
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Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate. ALLRECIPES / ANA CADENA
