It’s National Siblings Day for our neighbours to the south, but you really don’t need a sibling or a minor holiday to whip up a double helping of this delicious honey twisted toast concoction. It just might help to have someone else on hand for devouring this later, that’s all we’re saying.
Inspired by the Shibuya honey toast trend, this recipe not only walks you through the easy steps of creating your own honey toast, but provides guidance on making a delightful mascarpone ice cream as well. It’s easy enough, but if you would prefer to use a readymade ice cream instead, we offer takeout ice cream across all of our locations – just sayin’.
Here’s what you’ll need:
Mascarpone Ice Cream:
- 2 cups whipping cream
- 8 oz mascarpone
- 300 ml sweetened condensed milk
- 2 tsp vanilla extract
- ½ tsp salt
- 2 Tbsp honey
- 1 loaf milk bread, sliced (you can use any sliced white bread, but a dense bread works best)
- 1/3 cup unsalted butter, melted
- 3 Tbsp honey
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups berries
- 2 Tbsp sliced almonds
- 2 Tbsp honey
- Whipped cream
Let’s get started!
First we’re tackling the mascarpone ice cream as that needs to freeze for at least 12 hours.
In a medium bowl stir together the mascarpone, sweetened condensed milk, vanilla and salt, then set aside. In a separate bowl, whip the cream until soft peaks form. Fold in the mascarpone mixture and continue to whip the mixture for 2 minutes.
In a loaf pan or freezer safe container, pour in half the mixture, and drizzle 1 Tbsp of the honey on top.
Add the rest of the ice cream and top with the rest of the honey. Place in the freezer overnight or for at least 12 hours.
The next day…
Preheat oven to 350F, and line a large baking tray with parchment paper.
Take the bread loaf, and remove about 4 inches of bread slices from each end (including the ends) and set them aside. If there are any slices left in the middle, use them for another recipe or just munch on them for breakfast.
Now we’ll be working with the two half loaves that we’ve set aside. Remove the bread ends, then line up the rest of the slices in two stacks and cut out a square from the centre of each stack. Make sure you leave about ¾ inch from the sides.
Chop the inner bread pieces that you removed into small ¾ inch squares.
Place the sliced pieces back on top of the bread ends, and line them up so that they form a cube. Then slightly rotate each slice a couple degrees clockwise, away from the piece beneath. Set each half of the twirled bread loaf onto the baking sheet – cavity on top, bread ends facing the bottom. Then spread the small chopped bread pieces onto the baking sheet.
In a small bowl, mix together the melted butter, honey, salt and vanilla. Using a pastry brush, brush the inside and outside of each half loaf with the butter mixture. Coat both sides of the chopped bread pieces as well. Bake everything for 10 – 15 minutes until golden. Then remove from the oven, and allow to cool.
When ready to serve, split the small toast pieces between the two half loaves and place them inside the cavities.
Add ½ cup of the berries and 1/2 tablespoon of almonds into the toasted cavity, then scoop a large ball of the mascarpone ice cream on top.
Finally, garnish both toast towers with the rest of the berries and almonds and drizzle liberally with honey. Serve immediately to your drooling sibling(s) or friends who may have invited themselves over by this point.
We want to see your creations! If you give this recipe a shot, send us a picture of your results on Instagram (@demetres), and make sure to tune in later for more recipes, DIYs and behind-the-scenes looks.