Tiramisu Bread Recipes

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

TIRAMISU BREAD

Steps:

• Preheat oven to 350 degrees. Coat an 8 1/2"x4 1/2" loaf pan with nonstick spray.
• Whisk together 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 additon. Mix in vanilla.
• Combine cocoa and espresso powder in a bowl' stir in water to disolve.
• Alternately add flour mixture and buttermilk to creamed mixture (starting and ending with flour mixture) until combined. Divide batter in half, transferring half to a separate bowl. Stir in cocoa mixture into half the batter until combined. Alternately spoon batters into prepared pan, then swirl together with a skewer or knife to marble it.
• Bake bread until a toothpick inserted in the center comes our clean, 50-55 minutes. Using fork or skewer poke small holes all over top of bread.
• Pour Marsala over top of bread. Let bread cool in pan 15 minutes and then turn onto rack to cool.
• To make Espresso Spread - combine mascarpone, Marsala and sugar in bowl until smooth. Fold in espresso beans until incorporated. Chill until ready to serve. Makes 1 cup of spread.
• Serve bread with Espresso Spread on the side.

TIRAMISU BREAD PUDDING

Steps:

• Preheat oven to 375°F In a large bowl stir together milk, whipping cream & coffee crystals until coffee is dissolved. Reserve ONE tablespoon of milk mixture; set aside.
• Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.
• Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
• In a small bowl, combine powdered sugar and reserved one tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.
• Cream Cheese Topper: Beat whipping cream, cream cheese, & powdered sugar until soft peaks form.