• Slice brioche loaf into 8-10 slices, then layer in a 12 inch round oven-safe baking dish
  1 loaf Brioche
• In a large mixing bowl whisk together eggs, milk, sugar, vanilla extract, espresso powder, and a pinch of salt.
  4 large eggs, 1 cup whole milk, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon espresso powder, pinch of salt
• Pour over the brioche slices until all the brioche is covered in the custard. 
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Bake at 350 degrees Fahrenheit for 30-35 minutes.
• Note: Bake the base without the mascarpone topping!

Mascarpone Whip

• In a bowl of an electric mixer or stand mixer add heavy cream, mascarpone, sugar, espresso, and vanilla.
  2 cups cold heavy whipping cream, 8 ounces mascarpone, 3/4 cup granulated sugar, 1/4 cup brewed espresso, 1 teaspoon vanilla extract
• Beat together until medium peaks form. It will be nice and fluffy!
• Once the base has cooled completely, spread whipped topping evenly.
• Dust with plenty of cocoa powder and enjoy! This is served room temperature or cool.