Alongside one of last week's meals, I tried out a recipe for something called Tiramisu Bread. I'd sure like to have done a better job getting the plain and the chocolate parts of it to swirl together, but the taste was still pretty awesome. Since I did not have chocolate-covered espresso beans to made an icing to go with it, I created something on my own that was a mousse-y chocolate topping. It definitely worked.
"Tiramisu Bread," from Cuisine at Home, Issue 89, October 2011, p. 28-29.
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