Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8 1/2 x 4 1/2 inch loaf pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, beat mascarpone cheese and sugar with a mixer on medium speed until fluffy, about 3 minutes.

Add eggs one at a time, mixing after each addition, then mix in vanilla extract.

In a small bowl, combine cocoa powder and instant espresso powder; stir in water until dissolved.

Alternately add the flour mixture and buttermilk to the mascarpone mixture, starting and ending with the flour mixture, until just combined.

Divide the batter in half, transferring half to another bowl. Stir the cocoa mixture into half of the batter until well combined.

Spoon alternating dollops of the plain and chocolate batters into the prepared loaf pan.

Swirl the batters together using a skewer or knife to create a marbled effect.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

While the bread is still warm, poke small holes all over the top using a fork or skewer.

Pour sweet marsala wine over the top of the bread.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

To make the Espresso Spread, combine mascarpone cheese, sweet marsala wine, and sugar in a bowl until smooth.

Fold in chopped chocolate-covered espresso beans until evenly distributed.

Chill the Espresso Spread until ready to serve.

Slice the bread and serve with Espresso Spread on the side.