- 6 slices brioche loaf bread
- 1/2 cup mascarpone cheese
- 1/4 cup very finely chopped white baking chocolate
- 1/2 teaspoon vanilla extract
- 2 tablespoons softened butter
- 1/4 cup seedless raspberry jam
confectioners sugar, for garnish
- Combine mascarpone, white chocolate and vanilla in a small bowl, stirring until well-blended.
- Preheat a grill pan or skillet over medium/high heat.
- Butter one side of each of the slices of brioche. Place three of the slices, buttered side down, onto your work surface. Spread each slice evenly with the mascarpone mixture. Spread the raspberry jam on top of the mascarpone mixture. Top with the remaining three brioche slices, buttered side up.
- Place the panini onto your preheated skillet/grill pan. (If you are using a panini press, use light pressure when you close the lid!)
- Flip the panini when the brioche is crispy on the bottom and the filling is slightly starting to melt (about 2 minutes). Cook until the other side crisps (an additional 1 to 2 minutes).
- Dust with confectioners sugar, if desired. Cut in half and serve while still warm.