It is probably my favorite dessert because it holds so many memories for me. Back when I was fifteen and learning to drive, my dad and I would go for a Sunday afternoon drive and we would usually end up at La Madeleine for some dessert. Dad would almost always order Tiramisu and I would get usually get a palmier. We would sit and talk about school, driving, church, or whatever else was on our minds. I loved those Sunday afternoon drives with my dad.
During those learning-to-drive days, I didn’t especially care for Tiramisu. As I got older and developed a taste for coffee, so I also developed a love of Tiramisu. There are so many variations out there but I like the traditional ladyfinger, mascarpone cheese, and espresso kind best. Well, a few days ago I was thumbing through one of my old magazines and I stumbled upon this Tiramisu bread. Of course it peaked my interest (as all Tiramisu recipes do), so I tried it out. I was very pleasantly surprised. It seriously tasted exactly like Tiramisu and with that espresso spread on top…. YUM. That combination of flavors puts my mind right back in La Madeleine with my dad, sipping tea and coffee and making sweet memories that will last my whole lifetime.
Love you Daddio.
| Tiramisu Bread with Espresso Spread |
- 1 1/2 c. all-purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/4 t. table salt
- 1 8 oz. pkg. mascarpone cheese, room temperature
- 3/4 c. sugar
- 2 eggs
- 1 t. vanilla
- 1 T. unsweetened cocoa powder
- 2 t. instant espresso powder (I used 2 pkg. Starbucks Via)
- 1 T. water
- 1/2 c. buttermilk
- 1/4 c. sweet marsala (optional)
- ESPRESSO SPREAD
- 1 8 oz. pkg. mascarpone cheese, room temperature
- 2 T. sugar
- 2 T. sweet marsala (optional)
- 1/2 c. finely chopped chocolate-covered espresso beans
- Preheat oven to 350. Coat an 8 x 4 loaf pan with nonstick spray.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat mascarpone and sugar in a bowl with a mixer on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, mixing after each addition. Mix in vanilla.
- Combine cocoa and espresso powder in a bowl; stir in water to dissolve. (It will be the consistency of toothpaste.)
- Alternately add flour mixture and buttermilk to the creamed mixture (starting and ending with flour) until combined. Divide batter in half, transferring one half to a separate bowl. Stir cocoa mixture into half of the batter until combined. Alternately spoon batters into the loaf pan, then swirl together with a skewer to marble.
- Bake bread until a toothpick inserted in the center comes out clean, 50-55 minutes. Using a fork, poke small holes all over the top of the bread. Pour marsala over the top of the bread. Let bread cool in the pan 15 minutes, then turn onto a rack to cool.
- SPREAD:
- Combine all ingredients in a bowl until smooth and well incorporated. Chill spread until ready to serve.
Recipe Source: Cuisine at Home magazine, Issue 89
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