After trying an array of espresso beverages recently, I've developed a craving for anything classically Italian.
So, while scrolling through the never-ending pages of "Food and Drink" pins on Pinterest, I came across something to satisfy my Italian cravings and my sweet tooth: tiramisu bread. The fluffy, creamy and espresso liqueur-infused dessert has been transformed into a sweet bread loaf. It's more of a cake than a bread, but no matter what you call it, it's out-of-this-world good.
Many of the same ingredients used in a classic tiramisu are used in the bread version. Mascarpone, cocoa powder, espresso and liqueur all give the cake the true flavors of a tiramisu.
First, begin by mixing the dry ingredients: all-purpose flour, baking powder, baking soda and table salt. Then, blend the cocoa powder, espresso powder and water together in a separate bowl to be added later.
Now, beat the mascarpone with sugar until creamy and fluffy. Add two eggs, one at a time, beating with each addition. Finish by adding the vanilla extract. The mixture should be smooth and silky, resembling the cream component of tiramisu.
Once all of those ingredients are completely mixed together, alternately add the flour mixture and buttermilk to create the thick cake batter, starting and ending with the flour blend.
Separate the batter into two bowls and stir the cocoa and espresso powder mixture into one of the batter bowls. Now you're ready to create a marble design in the loaf pan by alternately adding the cocoa batter and the vanilla batter. Use a knife to blend the different colors together and create a marbleized finish.
Bake the cake for 45 to 50 minutes in a preheated 350 degree oven. As soon as the cake is finished baking, poke holes into it with a small skewer and pour espresso or a liqueur, like Kahlúa, into the holes. The cake will soak up the liqueur to give it the perfect tiramisu taste.
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While the cake cools, if you want to take the cake to a whole new level, make a Kahlúa mascarpone frosting by beating mascarpone with confectioners sugar and Kahlúa. The blogger says to beat the Kahlúa into the mascarpone and confectioners sugar, but I ended up whisking it into the frosting because it wasn't blending in the electric mixer.
Cover the entire cake with a mound of frosting to give it a creamier texture and a stronger liqueur taste. I didn't add the mocha fudge drizzle the blogger recommended because the liqueur flavor was strong enough for my palate, but feel free to add the mocha fudge drizzle if you want to.