Pavlova French Toast Recipe

Delicious sweet treats from Auckland pastry chef and cafe/restaurant owner Fran Mazza's new book: Feed Me, Feed Me.


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This is a version of the very popular French toast I did at Winona Forever. I love pavlova — it’s such a Kiwi tradition.


  • 1 loaf brioche
  • 2 eggs 
  • ½ tsp ground cinnamon 
  • 1 tsp unrefined caster sugar
  • 2 Tbsp cream 
  • ½ tsp vanilla paste 
  • 50g butter  Cinnie Sugar:
  • ½ cup caster sugar 
  • ½ tsp ground cinnamon  Berry Coulis:
  • 2 cups frozen mixed berries 
  • ¼ cup caster sugar
  •  juice of ½ lemon

To assemble:

  • 200g mascarpone 
  • 30g icing sugar, plus extra for dusting 
  • 4 meringues 
  • 1 punnet strawberries, cut in half lengthways 
  • 100ml organic maple syrup 
  • 4 Tbsp Berry Coulis


  1. Cut brioche into 3cm slices with a serrated knife. Mix eggs, cinnamon, caster sugar, cream and vanilla together with a whisk. Mix cinnie sugar ingredients together and place in a wide, shallow bowl. In a separate bowl, mix mascarpone and icing sugar together. 

  2. Heat a knob of butter in a frying pan over a medium heat. Dip one piece of bread at a time into the egg mix and place into the bubbling butter. Fry bread on both sides until golden brown, adding more butter as necessary. As soon as each piece of toast is cooked, place in the cinnie sugar and lightly cover on both sides. 

  3. Place on your favourite plate, and put a meringue on top. Using a tablespoon, dollop mascarpone on top of meringue. Now place strawberries on top and around the meringue. Pour a generous amount of maple syrup over the French toast and drizzle with berry coulis.

  4. To make berry coulis:

    Place all ingredients in a medium-sized pot, place over a low heat and bring to a simmer. Gently cook for around 5 minutes, until the berries release their juices, then continue to simmer over a very low heat until the liquid is reduced by half. Strain through a fine sieve to remove any seeds and skins, and allow to cool. Store in the refrigerator.


Extract from Fran Mazza's new book: Feed Me, Feed Me.

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