Tiramisu Bread Recipes

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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 II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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.