Tiramisu Paninis
Tiramisu Paninis turn the classic Italian dessert into a hot, crisp-edged sandwich. Toasted white bread stands in for the ladyfingers, soaked in strong coffee for half an hour and then toasted a second time so the outside dries while the middle stays soft. Mascarpone melts between the slices, and hazelnut oil brushed on the crust adds a nutty note before a final dusting of cocoa.
Instructions
Pour the cooled coffee into a 13x9-inch roasting pan. Lay the toasted bread slices in the coffee, and set a weight on top if they float. Leave them to soak for half an hour.
Lift the bread out of the pan and throw away any coffee that is left. Toast the slices again, but not in a sideways electric toaster, because the wet bread could make that unsafe.
Spread each slice generously with mascarpone. Press two slices together with the cheese facing inward, then brush the outside of each sandwich liberally with hazelnut oil.
Heat a grill pan over medium high heat. Cook the sandwiches, in batches if the pan is crowded, until both sides are brown and the mascarpone has melted.
Dust the hot sandwiches with cocoa powder and drizzle them with a little more hazelnut oil. Serve them warm.
Make it personal.
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