Tiramisu Bread with Espresso Spread

Lynnda Cloutier


Signature ingredients of the classic Italian dessert come together for a not too sweet anytime of day bread.

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1 1/2 cups flour
1 t. baking powder
1/2 t. baking soda
1/4 t. table salt
1 pkg. mascarpone, room temperature, 8 oz
3/4 cup sugar
2 eggs
1 t. vanilla extract
1 t. unsweetened cocoa powder
2 t. instant espresso powder
1 t. water
1/2 cup buttermilk
1/4 cup sweet marsala

Directions Step-By-Step

Preheat oven to 350. Coat an 8 x 4 inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside. Beat mascarpone and sugar in a bowl with mixer on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Mix cocoa and espresso powder in a bowl; stir in water to dissolve. Alternately add flour mixture and buttermilk to creamed mixture, starting and ending with flour mixture, until combined. Divide batter in half, transferring half to a separate bowl. Stir cocoa mixture into half of batter until combined. Alternately spoon batters into prepared pan, then swirl together with a skewer or knife to marble. Bake bread until a toothpick inserted in center comes out clean, 50 to 55 minutes. using a fork, or skewer, poke small holes all over the top of the bread. Pour Marsala over top of bread. Let bread cool in pan 15 minutes, then turn onto a rack to cool. Makes one loaf
Espresso Spread:
8 oz. mascarpone, room temperature
2 T. sweet Marsala
2 T. sugar
Mix above ingredients in a bowl until smooth. Fold in 1/2 cup chopped chocolate covered espresso beans until incorporated. Chill spread until ready to serve. Makes about 1 cup
Cuisine Tonight

About this Recipe

Course/Dish: Other Breads