Southernized Arkansas Sweet Bread Tiramisu Recipes

MAMA'S ARKANSAS SWEET BREAD

Steps:

• 1. Preheat oven to 350 degrees F.Grease or spray baking pan with non stick cooking spray. The dimensions of the loaf pans that I used were 12 inch X 4 1/2 inch X 3.1 1/4 inch. It is a Wilton Pan and I bought it at AMAZON. iT IS LONGER THAN THE TRADITIONAL SIZE LOAF PAN.
• 2. Cream Butter and sugar till light and fluffy.
• 3. Add egg yolks one at a time beating well after each addition.
• 4. Mix flour salt and baking powder together in a sifter or mesh strainer, then push mixture thru with the back of a spoon, into a bowl.
• 5. Now add a bit of flour to the creamed mixture.
• 6. Alternate with the milk in about 3 intervals.
• 7. Now add extracts and yellow food coloring if desired., and beat till blended and well incorporated.
• 8. Beat egg whites till stiff peaks form. If it is a rainey day you will not get stiff peaks. So just beat until egg whites are frothy and foamy. Carefully fold egg whites into cake batter by using a spatula and going from the bottom of the bowl to the top, all the while you are turning the bowl.
• 9. Pour batter into prepared pans, either a 9 X 13 X 2 pan and bake for about 50 minutes or pour into 2 loaf pans.
• 10. Bake at 350 degree F. oven and bake for 42 to 55 minutes or until toothpick inserted into center of cake comes out clean.
• 11. May add a thin glaze if desired or dust lightly with powdered sugar, or serve with sweetened fruit.
• 12. Mama called it sweetbread because it could satisfy a sweet tooth I suppose. Using the 9 X 13 pan allowed all of us to savor in the taste of this sweet sensation. We always loved this sweet sensation because it was the perfect ending sweet sensation to an otherwise plain supper.

TIRAMISU BY ANNE BURRELL

Steps:

• In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
• Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
• Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
• Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
• Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
• When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
• Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
• Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
• Top the tiramisu with finely grated chocolate. Cut into squares and serve.

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.

MAMA'S SOUTHERN SWEET BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Cream butter & sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, salt & baking powder in a separate bowl.
• 2. Alternately add flour mixture gradually with milk to creamed mixture. Then add extracts & yellow food coloring if using, and beat until blended. Pour into a well greased & lightly floured 9 X 13 X2 inch pan, and bake in preheated 350 degree F. oven for about 45 to 50 minutes, or until toothpick inserted in center comes out clean. Can also be baked in a Bundt pan or Loaf Pan, as you desire.
• 3. NOTE: She called it sweet bread, because it could satisfy a sweet tooth I suppose, even though she didn't have the ingredients to make a frosting. With a long pan there was enough for all 13 of us, Mom & Dad plus 11 kids to at least each have a piece. We loved this rare treat that made supper special. Have you ever heard of sweet bread, or was it just at our house in Arkansas?

SOUTHERNIZED ARKANSAS SWEET BREAD TIRAMISU

Steps:

• PLEASE NOTE THAT MY BAKE AND PREP TIME ARE just my guesstimates only. It may take you more or less time, than it took me. Especially if you choose to use store bought pound cake, and use the cook & serve pudding mix. The OVERNIGHT CHILL TIME IS NOT INCLUDED. This is what my mascarpone cheese substitute looked like before I put it in the fridge to be mixed with my homemade pudding.
• Prepare Mama's Arkansas Sweet Bread according to instructions in recipe, except you should substitute coffee Extract for the vanilla Extract, IF AVAILABLE, other wise just use vanilla. This recipe will make 2 loaf pans 12 X 4 1/2 X 3. 1/4 inches. After cake has cooled slice into 36 slices about 1/2 inch thick. Then place on a baking sheet and toast in oven, or use a toaster oven or lay out on a large platter and let dry out. This way the dessert will not be too soggy when you add the coffee soaking liquid.Link for the cake recipe:https://www.justapinch.com/recipes/dessert/cake/mamas-arkansas-sweet-bread.html
• MASCARPONE CHEESE SUBSTITUTE: Combine cream cheese, 1/2 cup of heavy whipping cream, and 1/3 cup of sour cream, the ingredients for the mascarpone Cheese into a large bowl. Then beat until smooth. After a creamy consistency is reached, add the remaining 1 1/2 cups of heavy whipping cream. Beat until light and fluffy, then refrigerate till needed.
• TO MAKE THE VANILLA PUDDING MIXTURE: YOU CAN USE THE COOK AND SERVE Jello pudding mix if desired, if you do, then omit the ingredients listed for the vanilla pudding and just follow the instructions on the box, you will probably need at least 2 boxes though.
• To make the homemade version, combine 1/3 cup sugar 1/4 cup cornstarch, dash of salt, 2 large whole eggs plus 1 large egg yolk, in a medium size bowl and blend with a whisk, then add 1/2 cup of whole milk, blend again, then set aside till needed.
• Now in a medium size sauce pan, add 3 cups whole milk with 1/4 cup sugar, whisk together till blended then bring to a boil. REMOVE FROM HEAT. Then temper the egg mixture by by SLOWLY ADDING A SMALL AMOUNT OF THE HOT MILK TO THE EGG MIXTURE, ALL THE WHILE WHISKING TO BLEND. THEN ADD A LITTLE MORE HOT MILK AND STIR BRISKLY, , AND REPEAT TILL YOU HAVE ADDED ALL OF THE REMAINING HOT MILK.
• AFTER YOU HAVE TEMPERED THE EGGS, POUR THE MIXTURE INTO A MEDIUM SIZE SAUCE PAN, AND PLACE OVER medium high heat, then stir till mixture begins to thicken about 5 minutes and mixture begins to coat the spoon. After it is thick remove from heat and then add the 2 tablespoons butter, and stir till melted, then add the coffee extract or vanilla, and stir to blend.Allow mixture to COOL COMPLETELY.Can place in fridge to cool faster, but place a piece of saran wrap over the pudding to prevent it from forming a skim on top while cooling.
• To prepare the coffee syrup soaking mixture: Heat the water to boiling, then add in the instant coffee, sugar, armaretto and stir thourgly to blend, then after blending add the coffee liqueur and stir again. By adding the coffee liqueur lastly the coffee will have cooled down some, and hopefully will not coddle the milk in the liqueur.
• ASSEMBLY: USING A 9 x 15 x2 INCH SIZE BAKING DISH. lINE THE DISH WITH A SINGLE LAYER OF THE CAKE SLICES ENOUGH TO COVER THE ENTIRE BOTTOM OF THE baking dish.
• Then with a tablespoon add at least half of the coffee syrup mixture to the cake slices, being sure to add some to each cake slice.
• By now the pudding should be completely cooled, so fold the pudding into the bowl with the mascarpone cheese, then blend it well together. Pour half of the pudding/cheese mixture over the cake slices, smooth out evenly. Now dust with cocoa, and then add enough shaved chocolate to cover the layer.
• Now repeat by adding the remaining cake slices on top of pudding/cheese mixture. Then spoon the coffee syrup mixture over the cake till all has been used. Now top with the remaining cheese/pudding mixture, then dust lightly with cocoa powder.
• Add additional shaved chocolate if desired.
• Cover tightly with saran wrap. REFRIGERATE AT LEAST 6-8 HOURS, OR PREFERABLY OVER NIGHT. THEN CUT AND SERVE, TOP WITH WHIPPED CREAM AND CHOCOLATE SPRINKLES IF DESIRED. You are really going to love this one, it is sooo good, slightly sweet, and has lots of flavor.