Prep time: 30 minutes (plus chilling time)
Cook time: 45–55 minutes
Serves: 10–12 slices
If cinnamon rolls and tiramisu had a baby, this would be it. Layers of soft, spiced cinnamon loaf sandwiched between cinnamon mascarpone and coffee-soaked savoiardi biscuits, all set into a sliceable loaf and finished with a sticky cinnamon drizzle. It looks impressive but I promise it's super easy and a guaranteed show stopper. I mean, what's not to love?
Ingredients
Cinnamon Loaf
- 1 1/2 cups self-raising flour
- 1 cup almond flour
- 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2/3 cup milk of choice
- 1 egg
- 2 tsp vanilla essence
Cinnamon Mascarpone
- 250g cream cheese, softened
- 250ml thickened cream
- 1/4 cup maple syrup
- 1 espresso shot
- 1 tsp vanilla paste
- 1 tsp ground cinnamon
Coffee Soak
- 12 savoiardi biscuits
- 4 long espresso shots, cooled
- 4 tbsp maple syrup
Cinnamon Drizzle
- 1/3 cup maple syrup
- 2 tbsp ground cinnamon
Method
Cinnamon Loaf
- Preheat oven to 180°C and grease and line a 1L loaf tin with baking paper.
- In a large bowl, whisk together the self-raising flour, almond flour, baking powder and cinnamon.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, milk, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Transfer the batter to the prepared loaf tin and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the loaf to cool completely before assembling.
Cinnamon Mascarpone
- Add the cream cheese, thickened cream, maple syrup, espresso, vanilla paste and cinnamon to a large bowl. Whip until thick, smooth and fluffy.
Coffee Soak
- Stir together the cooled coffee and maple syrup in a shallow bowl.
Cinnamon Drizzle
- Mix the maple syrup and cinnamon together until smooth.
Assembly
- Line a 1L loaf tin with baking paper, leaving enough overhang to lift the tiramisu out once set.
- Slice the cooled cinnamon loaf horizontally into 3 even layers, approximately 1cm thick.
- Place one layer of cinnamon loaf into the base of the lined tin.
- Spread over a thin layer of cinnamon mascarpone.
- Dip each savoiardi biscuit into the coffee soak for 1–2 seconds, then arrange them in an even layer over the mascarpone.
- Spread over another layer of cinnamon mascarpone and drizzle with a little of the cinnamon drizzle.
- Add the second layer of cinnamon loaf and repeat with the coffee-soaked biscuits, mascarpone and cinnamon drizzle.
- Finish with the final layer of cinnamon loaf.
- Cover and refrigerate for at least 5 hours, or preferably overnight, to allow the layers to set.
- Carefully turn the tiramisu loaf out onto a serving plate.
- Top with the remaining cinnamon mascarpone and finish with an extra drizzle of the cinnamon syrup before slicing and serving.
FAQ's
Can I make this ahead of time?
Yes - this is a great make-ahead dessert since it needs at least 5 hours to set anyway. Make it the day before you need it and keep it covered in the fridge in the tin. Tip it out and top with extra cream once you're ready to serve.
Why did my loaf collapse when I turned it out?
This usually means it needed longer in the fridge. If in doubt, give it the full overnight set rather than the minimum 5 hours.
Can I use a different pan size?
Yes! You can use whatever tin/ dish/ container that you have. It may end up looking a little different to mine if you do but you can adjust the recipe to suit your dish. Although, I think there is something fun about a tiramisu as a loaf so why not give it a try.
