What’s that? Tiramisu in bread form? Oh, yes! Count me in.
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8oz. mascarpone cheese
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 2 tsp. instant espresso powder
- 1/4 cup powdered sugar
- 1 tbsp. + 2 tsp. Amaretto
- 1/2 cup milk
- sweet ground chocolate powder, optional (I used Ghirardelli’s)
- powdered sugar, optional
Preheat oven to 325 degrees. Grease, line bread pan with parchment paper so that it overlaps on the long edges of the pan, grease parchment paper; set aside.
In a large size bowl, beat together mascarpone cheese and sugar until light and fluffy; about two minutes. Add eggs and vanilla and mix until combined. Add flour, baking powder, & salt and beat until combined. Add the milk and stir until fully combined.
In a medium size bowl, whisk together the unsweetened cocoa and espresso powder to break up any clumps. Add the Amaretto and stir until powders are dissolved. Add 1/2 of the white batter to the espresso mixture, add the powdered sugar, and mix until fully combined.
Spread half of the remaining white batter onto the bottom of the prepared bread pan. Then add half of the espresso batter onto the white batter, smoothing as you go, but being careful to not mix the two layers. Repeat the process with the remaining white and espresso batters. Using the handle of a wooden spoon, drag through the batter a couple of times to create the swirling effect.
Bake for 50-55 minutes or until toothpick inserted in the middle comes out clean. Sprinkle the top of the loaf with sweetened cocoa powder and powdered sugar. Allow to cool in pan for 10 minutes. Loosen the ends of the pan and remove the bread by pulling up on the parchment paper on both sides. Transfer to a baking rack to cool completely.
Adapted from: http://www.jennifermeyering.com/recipes/tiramisu-bread/