Here’s an creative twist on one of my family’s favorite desserts. Yes I’m bragging when I say I make a mean tiramisu but because it is my most requested dessert I dare say it is really that good. So you can imagine my excitement when I came across a recipe for tiramisu bread courtesy of the always awesome Yankee Kitchen Ninja website. Yes, tiramisu bread. It has all of the goodness of the traditional dessert–mascarpone cheese, chocolate, and coffee–baked into a loaf of dessert bread. This is so good that it is sure to become another family favorite.
I made some adaptions from the original recipe. Instead of sour milk I used fresh buttermilk (honestly, because for some reason I had a lot on hand). The Ninj drizzled marsala wine over the top of her bread whereas I used Frangelico liqueur again because it was what I had available. (For those who don’t know, Frangelico is a hazelnut liqueur which is quite tasty on its own over ice or mixed into hot cocoa). Feel free to use whatever liqueur you think would pair well with coffee and cocoa; you can’t go wrong.
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cocoa powder
2 teaspoons instant coffee granules
1 tablespoon water
1 8-ounce package mascarpone cheese
3/4 cup sugar
1 teaspoon vanilla
1/2 cup buttermilk
1 1/2 ounces Frangelico liqueur
- Preheat oven to 350 degrees. Lightly grease loaf pan with non-stick cooking spray and set aside.
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In another small bowl, whisk together the cocoa, coffee granules and water until well combined. Set both bowls aside.
- With a mixer, cream together the mascarpone and sugar until fluffy. Add the eggs one at a time, mixing after each, then beat in the vanilla.
- Alternately beat in the flour mixture and the buttermilk, starting and ending with the flour, until just combined.
- Remove half the batter and place it in a separate bowl. Add the cocoa mixture to it and stir until thoroughly combined.
- Into a prepared loaf pan, alternately place half of the vanilla mixture then half of the chocolate mixture on the bottom of the pan. Repeat with the remaining vanilla and chocolate mixtures placing the vanilla on top of the chocolate and the chocolate on top of the vanilla.
- Swirl a butter knife through the alternating section to create the marbling effect.
- Bake for about 50 minutes or until a tester inserted in the center comes out clean.
- Using a skewer, poke a bunch of holes into the top of the bread and pour the Frangelico liqueur all over the top. It will be completely absorbed within a few minutes.
- Cool the bread in the pan for 15 minutes, then unmold it and cool it completely on a wire rack.