Be inspired with Recipes created by Chefs.
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|20||each||White Helga’s bread|
|100||mL||Gold n’ canola spray|
|10||each||Egg (60g), whisked|
In a bowl add the mascarpone, half the sugar and vanilla extract and whisk to combine.
Cut the apple into 6 wedges and sauté in a pan with half the butter and brown sugar on a medium heat until caramelised. Keep warm.
Whisk the egg, cream, cinnamon and half the sugar in a bowl and soak the 2 slices of bread.
Heat some canola spray and half the butter in a pan until foaming and then add the soaked bread. Fry the bread until lightly golden on both sides. Remove the bread and drain excess butter. Slice the bread diagonally.
Place the bread overlapping on a plate. Add a quenelle of mascarpone in the middle of the bread. Garnish with the topping oats, toasted and fresh berries.