French Toast with Colomba di Pasqua

Method

1. Prepare the zabaglione: whisk egg yolks with sugar in a heatproof bowl over simmering water (bain-marie) until thick and pale, reaching 60-65°C. Continue whisking for about 30 seconds off the heat. Set aside to cool.
2. Make the orange compote: peel the oranges with a knife, removing all pith and membranes, to obtain supremes. Cut into cubes. Place in a small saucepan with a little sugar and cook over medium heat until it thickens, about 10 minutes. Set aside.
3. Prepare the French toast batter: in a bowl, whisk together eggs, milk, and a pinch of cinnamon. Optionally add vanilla extract.
4. Cut the Colomba into slices about 2 cm thick.
5. Heat butter in a non-stick skillet over medium heat. Dip each slice of Colomba into the batter for about 10 seconds, pressing gently so that it absorbs. Let excess drip off.
6. Fry the soaked slices in the melted butter for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
7. Once the zabaglione has cooled, fold in the mascarpone and chopped chocolate to create a creamy mixture. Refrigerate for at least 1 hour if possible to firm up.
8. To serve, place a French toast slice on a plate. Top with a generous spoonful of the mascarpone-chocolate cream. Add some orange compote and garnish with chocolate shavings/pieces and fresh mint leaves.