Southernized Arkansas Sweet Bread Tiramisu Food

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.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.