This is some text inside of a div block.

Cinnamon Roll Tiramisu Loaf

Prep time: 30 minutes (plus chilling time)

‍Cook time: 45–55 minutes

‍Serves: 10–12 slices

‍

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

  1. Preheat oven to 180°C and grease and line a 1L loaf tin with baking paper.
  2. In a large bowl, whisk together the self-raising flour, almond flour, baking powder and cinnamon.
  3. In a separate bowl, whisk together the melted coconut oil, maple syrup, milk, egg and vanilla.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. 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.
  6. Allow the loaf to cool completely before assembling.

Cinnamon Mascarpone

  1. 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

  1. Stir together the cooled coffee and maple syrup in a shallow bowl.

Cinnamon Drizzle

  1. Mix the maple syrup and cinnamon together until smooth.

Assembly

  1. Line a 1L loaf tin with baking paper, leaving enough overhang to lift the tiramisu out once set.
  2. Slice the cooled cinnamon loaf horizontally into 3 even layers, approximately 1cm thick.
  3. Place one layer of cinnamon loaf into the base of the lined tin.
  4. Spread over a thin layer of cinnamon mascarpone.
  5. Dip each savoiardi biscuit into the coffee soak for 1–2 seconds, then arrange them in an even layer over the mascarpone.
  6. Spread over another layer of cinnamon mascarpone and drizzle with a little of the cinnamon drizzle.
  7. Add the second layer of cinnamon loaf and repeat with the coffee-soaked biscuits, mascarpone and cinnamon drizzle.
  8. Finish with the final layer of cinnamon loaf.
  9. Cover and refrigerate for at least 5 hours, or preferably overnight, to allow the layers to set.
  10. Carefully turn the tiramisu loaf out onto a serving plate.
  11. Top with the remaining cinnamon mascarpone and finish with an extra drizzle of the cinnamon syrup before slicing and serving.

‍

View all recipes