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Tiramisu Quick Bread With Mascarpone Frosting Recipe

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4.2 from 52 reviews

This Tiramisu Quick Bread is a delightful twist on the classic Italian dessert, combining a moist marble bread infused with espresso and cocoa flavors with a rich mascarpone frosting. Perfect for coffee lovers, it features a tender crumb swirled with chocolate batter and brushed with a sweet espresso syrup, finished with a creamy coffee-flavored mascarpone topping.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 1 ¾ tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup unsweetened cocoa powder

Wet Ingredients

  • 1 ¼ cups milk
  • 1 cup salted butter, melted
  • 2 eggs, lightly beaten
  • 1 Tbsp. vanilla extract
  • ¼ cup hot brewed espresso or very strong coffee

Espresso Simple Syrup

  • 3 Tbsp. hot brewed espresso or very strong coffee
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. coffee-flavor liqueur or rum (optional)

Mascarpone Frosting

  • 2 oz. mascarpone or cream cheese
  • ⅓ cup powdered sugar
  • 1 Tbsp. coffee-flavor liqueur (optional)
  • 1 tsp. vanilla extract
  • Pinch of salt
  • ⅓ cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with a parchment paper sling for easy removal.
  2. Combine Dry Ingredients: In a large bowl, stir together the flour, granulated sugar, baking powder, and salt. Make a well in the center of the mixture.
  3. Mix Wet Ingredients: In a separate medium bowl, combine milk, melted butter, eggs, and vanilla extract. Pour all at once into the flour mixture and stir gently until moistened, ensuring the batter remains slightly lumpy.
  4. Prepare Cocoa Batter: In a small bowl, mix the unsweetened cocoa powder with the hot brewed espresso. Stir about 1½ cups of the plain batter into this cocoa mixture until combined.
  5. Layer Batters: Using separate spoons for each batter, alternately drop spoonfuls of the plain and chocolate batters into the prepared loaf pan. Use a butter knife or thin metal spatula to gently swirl the batters for a marbled effect, being careful not to overmix.
  6. Bake: Bake the bread in the preheated oven until a toothpick inserted comes out clean, approximately 70 minutes.
  7. Prepare Espresso Syrup: While the loaf is baking, whisk together hot brewed espresso and granulated sugar in a small bowl until the sugar dissolves. Stir in coffee-flavored liqueur if desired.
  8. Brush with Syrup: When the loaf is warm, poke holes evenly across the top using a wooden skewer at 1-inch intervals. Brush the glazed espresso syrup over the top to soak into the bread.
  9. Cool: Allow the bread to cool in the pan on a wire rack for 5 minutes, then lift it out using the parchment sling, and cool completely on the wire rack.
  10. Make Mascarpone Frosting: In a large bowl, combine mascarpone or cream cheese, powdered sugar, coffee-flavored liqueur (if using), vanilla, and salt. Beat on medium-high until smooth. Gradually add heavy cream while continuing to beat until thick and spreadable.
  11. Frost and Serve: Spread the mascarpone frosting over the cooled bread. Optionally, dust with additional cocoa powder before serving.

Notes

  • Using a parchment paper sling makes it easier to remove the loaf from the pan without damage.
  • Do not overmix the batter to maintain a tender crumb and marbled appearance.
  • Hot brewed espresso can be substituted with very strong coffee if espresso is unavailable.
  • Adding coffee-flavored liqueur is optional but enhances the tiramisu flavor.

Find it online: https://deliciousyum.com/tiramisu-quick-bread-with-mascarpone-frosting-recipe/