There is just something about this classic italian dessert that I cannot get enough of. Maybe it’s the espresso soaked lady fingers. Maybe it’s the sweet mascarpone cheese layers that create a soft and creamy texture.
Or maybe it’s just the cocoa powder that is sifted on top to finish off the dessert. Who knows… but everything about a tiramisu dessert is perfect.
I used to be one of the only ones in my family that liked tiramisu. Which was good for me because whenever I would order it or have it at home, I would usually be the only one eating it.
However, that all changed when I met and married my husband.
He loves tiramisu, too. But he’s not much of a sweets person. Go figure.
I made him a tiramisu for his birthday one year, thinking that he would love it and devour the whole thing. Wrong.
He loved it, sure, and ate a a couple slices over the course of a couple days but I was ultimately the one that ended up eating it all. Bad for my waistline.
So, since he loves tiramisu but doesn’t eat many desserts, I decided to try a different take on tiramisu. I saw a pin in Pinterest for a recipe for some tiramisu bread and knew I just had to try it.
I was initially hesitant because last time I tried to make tiramisu, it took me about 2 weeks and 5 different grocery stores to find mascarpone cheese. Yikes.
Fortunately, the local Meijer I shop at has some in their cheese section just hanging out with the rest of the cheese. I grabbed the little tub of cheese and squealed with delight when I saw it I had people looking at me sideways in the grocery store. Haha.
I was just so happy to not have to go to several grocery stores to find it and I ended up making the bread that night for dessert.
The bread came out so light and fluffy and a bit dense for a bread, more like a banana bread density. The flavors of tiramisu meld together so beautifully in this bread that you hardly notice that you are not actually eating a tiramisu cake but a bread instead.
- Preheat oven to 350° F. Prepare single loaf baking pan by spraying with cooking spray. Set aside.
- Beat together mascarpone cheese and sugar until fluffy. Add eggs, vanilla, and milk and mix until just combined. Add flour, baking powder, baking soda, and salt and continue to mix until combined. Do not over mix.
- In a separate bowl, mix together cocoa and espresso powder. Add water and stir until powders are dissolved. Add 1/2 of the white batter to the espresso mixture and mix until fully combined.
- Spread 1/2 of remaining white batter into bottom of prepared loaf pan. Spread 1/2 of the espresso batter on top of the white batter, being careful not to mix the two. Continue with remaining 1/2 of white batter and then again with remaining 1/2 of espresso batter.
- Drag wooden spoon handle or skewer through batter a couple times to create the swirling effect.
- Bake at 350° F for 50-55 minutes or until toothpick in center comes out clean.
- Let bread cool for about 15 minutes before slicing and serving.