Total: 35 min Diners: 5

Few things are more identified with Easter in Spain than the magnificent and plethoric Torrijas. When the time approaches, few are the houses that do not cook them and have them to their credit (literally, depending on the Spanish geography where you are, you can see them of all kinds and colors), but… Do you know the origin of such a precious delicacy?

It is worth making an aside that, at the same time, serves as a social criticism: Why do we have to resign ourselves to eating torrijas only at Easter, when they are delicious at any time of the year! That said, it is worth mentioning that, in spite of finding reliable data to support it, their relationship with Lent is due to the fact that they are a very, very tasty food that does not cause any sin at all. Beyond this statement, nothing else is known about their origin in the vigil menus.

However, what is known is their origin. In fact, so much so that it is one of the oldest existing desserts in the world: Marcus Gavius Apicius (1st century AD) devotes a couple of paragraphs to this sweet: “Take good African must buns, without crust, and put them in Milk. When they are soaked, put them in the oven without drying them. Take them out hot, prick them and spread them with honey to soak them. Sprinkle with pepper and serve” and “Take bread, remove the crust and cut large pieces. Soak them in milk, fry them in oil and add honey on top”. As you can see, it is already quite similar to what they are today.

However, two thousand years later, the story changed and adapted to new ingredients and the fusion of cultures and traditions. Thus, it is very difficult to specify a traditional elaboration of torrijas, because, for example; it was rare in the sixteenth century to find torrijas drunk in milk (it was perishable and not everyone could have it), they were almost all soaked in wine. That said, the only thing that has not changed since its origin was the use of torrijas bread; which, by the way, can be made at home and ensure success among the most sweet-toothed diners.

The fact that it is so hard to find traditional torrijas with milk, leads us, just as Dabiz Muñoz did, to make our own torrijas recipe with a unique, but delicious, personal touch. Tiramisu torrijas, here we go! A little Coffee to soak the milk, the touch of mascarpone on top and to finish a little cocoa, so easy and so simple.

How to make tiramisu toast

Ingredients

. Slices of French toast bread, 5 pcs Coffee, 250 ml Whole milk, 50 ml Sugar, 80 g Eggs, 2 pcs Mild olive oil for frying, abundant Soluble coffee, 1 teaspoon Mascarpone cheese, 150 g Payoyo cheese cream, 50 g Powdered sugar, 80 g

Step 1

Mix the mascarpone cheese with the Payoyo cream cheese, at room temperature to make it easier, with the powdered sugar in a wide bowl. Beat with a whisk and a lot of energy until a creamy and homogeneous texture is obtained. You can also add a little butter in ointment. Put in a piping bag and set aside in the refrigerator to take body.

Step 2

Make the coffee to soak the torrijas. To do this, dispose 250 ml of coffee in a container. Add sugar and integrate until it dissolves. It is important that the coffee is very intense, so that the torrija tastes like coffee, add the milk to this coffee and keep warm.

Step 3

Soak the torrija bread in the coffee and milk mixture for a couple of minutes until the bread is well soaked. Each bread is different so we will have to see how fluffy it is, if we overdo it we run the risk of it falling apart. Then dip in the beaten egg and fry in plenty of hot oil. The idea is to leave a thin film of egg around the bread so that it retains all the juiciness inside. Fry for a couple of minutes until golden brown and remove to absorbent paper.

Step 4

Place the torrija on a plate. Finish on top with a little coffee powder and the cream cheese. Sprinkle a little cocoa powder on top and eat before they disappear.