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Brown-eyed Baker

Apple Cinnamon Pull Apart Bread

October 27, 2019 by sblades Leave a Comment

Apple Cinnamon Pull Apart Bread

The Avid Bakers Challenge this month is the Apple Cinnamon Pull Apart Bread from Brown-Eyed Baker’s website. I knew I was going to love this one – first of all it’s a yeast bread (yay) and has every component of a cinnamon roll. That you can pull off pieces of the bread with your fingers is another plus!

Oh, and don’t forget the gooey carmely apple stuff that sinks to the bottom. The soft, pillowy yeast bread, chewy top, little chunks of apple and caramel cinnamon gooey stuff comes together and makes an amazing bread.

Apple Cinnamon Pull Apart Bread

The photos don’t do the bread justice. It was really hard to stop eating it, especially when you can peel off a little piece at a time. Pretty soon you’ve eaten five or six of those little pieces. They’re kind of like sticky buns, but are pull-apart.

Apple Cinnamon Pull Apart Bread

I followed Brown-Eyed Baker’s instructions to manipulate the dough almost exactly and the it came out just like she said it would. A little sticky, but it rose beautifully. The dough did rest longer than specified so it would be easier to roll out and wouldn’t spring back.

I’ll definitely make this Apple Cinnamon Pull Apart Bread again…and again. It’s quickly becoming one of my favorite breads!

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Yield: 10 (one loaf)
Prep Time: 45 minutes
Cook Time: 45 minutes
Rising/Resting Time: 2 hours 30 minutes
Total Time: 4 hours

Amazing soft, pillowy yeast bread with a gooey apple cinnamon sauce on bottom. Really a great bread!

Ingredients

  • For The Dough
  • 2 3/4 C plus 2 tablespoons all-purpose flour
  • 1/4 C granulated sugar
  • 2 1/4 tsp (1 envelope) active dry yeast
  • 1/2 tsp salt
  • 2 oz (about 4 tbsp) butter, diced small
  • 1/3 C 2% milk
  • 1/4 C water
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • For the Filling
  • 3/4 C granulated sugar
  • 1/4 C brown sugar
  • 2 tsp ground cinnamon
  • 1 large apple, peeled, cored and small diced
  • 2 oz (about 4 tbsp) butter, melted
  • dash of salt

Instructions

  1. Prepare the dough: In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast and salt. Set aside
  2. In a small bowl, whisk together the eggs and set aside.
  3. Place the milk and butter in a small microwave-safe bowl and heat for 30-40 seconds. Stir to make sure all of the butter is melted, then stir in the water and vanilla extract. Let mixture stand until it registers 115 to 125° (a little past lukewarm to the touch).
  4. Pour the milk mixture into the dry ingredients and mix with a wooden or silicone spoon until combined. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It will be sloggy, but keep stirring until completely combined - 2-3 minutes. Add 3/4 of the remaining flour and stir until fully incorporated, about 2 more minutes. The mixture will be slightly sticky.
  5. Spray a medium-large metal bowl (or grease with butter). Loosely roll the dough into a ball shape and put into the bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Place in a warm space and let rise for an hour to an hour and fifteen minutes, until the dough is almost doubled in size.
  6. Prepare the filling: In a medium bowl, whisk together the sugar, brown sugar, cinnamon and dash of salt. Stir in the diced apple. Set aside.
  7. Spray a 9x5" loaf pan.
  8. Assemble the Bread: Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough (about 2 minutes). Cover the dough with a kitchen towel and let rest on the counter for 5 minutes.
  9. Lightly flour your counter or work surface and use a rolling pin to roll out the dough into a 12 x 20-inch rectangle. Brush the melted butter evenly across the dough to the edges. Spread the apple/cinnamon/sugar mixture evenly all over the dough to the edges, including any thick juice that may have accumulated.
  10. Slice the dough (pizza cutter is the easiest) into six equally-sized strips vertically and horizontally for a total of 36 squares/rectangles. It won't hurt if they're not perfect, just get close.
  11. Create six stacks of six layers each. Place each stack into the prepared loaf pan with the cut edges up, arranging them however you want. Cover with a kitchen towel and place in a warm place for 35-45 minutes, until almost doubled in size.
  12. Bake the Bread: Preheat the oven to 350°. Place a sheet pan on the lowest rack of the oven to catch any drippings which may overflow. Place the pan on the middle rack and bake for 40-50 minutes, until the top is very golden brown, turning the pan once after 20 minutes. An instant thermometer should read 195-200° so the insides will be done. If the top starts browning too much, tent aluminum foil over the top while it completes baking.
  13. Remove from the oven and rest for 25-30 minutes on a rack. Run a butter knife around the edges of the pan to loosen the bread and turn it out onto a cutting board or serving plate. Serve warm or room temperature.
  14. Wrap leftover bread in plastic wrap and keep it at room temperature for 2 to 3 days.

Notes

Tips and Stuff:

The original recipe used unsalted butter and whole milk.  I didn't.

The original recipe also used all granulated sugar in the filling, but I thought the brown sugar made the gooey stuff better.

If the dough springs back too much while you're trying to roll it out, cover it with a kitchen towel and let it rest on the counter for 5 to 10 more minutes.  It will roll out more easily.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 246mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 3g

Nutrition Values are Approximate

© Brown Eyed Baker
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins Tagged With: apples, Avid Baker's Challenge, Brown-eyed Baker, cinnamon bread, homemade bread, pull apart bread, sticky buns, yeast bread

Mixed Berry Ginger Crumb Cake

July 20, 2019 by sblades Leave a Comment

Vintage Cakes by Julie Richardson is a popular cookbook full of a wonderful combination of all kinds of different cake recipes (layer, cupcakes, rolls, angel, bundt, etc.).

This Mixed Berry Ginger Crumb Cake, published by Brown-Eyed Baker, is slightly adapted from Vintage Cakes (only the amount of berries is changed).

Berry Crumb Cake

It’s a coffee-cake-ish cake loaded with macerated berries and sprinkled with a buttery crumb topping. The cornmeal in it gives it an interesting crunch which I rather like.

It reminds me of sweet cornbread, just not quite as corn-mealy. Then you top it with a ton of those vanilla soaked (or brandy soaked, your choice) berries and it becomes a substantial, delicious cake.

Berry Crumb Cake

Berry Crumb Cake

Make sure and get that crumb topping very crumbly. I left a few big butter pockets and it results in pools of butter floating around while the cake is baking. Not to worry, it soaked it after it cooled, but it’s probably best to blend that butter in a little better.

My topping was more flat than crumbly, but good otherwise!

I won’t use candied ginger in the topping again as I don’t care for the bursts of ginger through it. That’s entirely subjective, though – you might like it.

We enjoyed this cake (the royal ‘We’ since Bret doesn’t like berries). It’s good for dessert, breakfast or a snack!

Berry Crumb Cake

Mixed Berry Ginger Crumb Cake

Yield: 9
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Spongy coffee cake loaded with macerated berries and a crumb topping. The corn meal gives it an interesting texture.

Ingredients

  • 1 lb. berries (about 5-6 cups), washed and patted dry, (blueberries, blackberries, raspberries and/or chopped strawberries)
  • 1/2 C (3 1/2 oz) sugar
  • 2 tbsp vanilla (or brandy if desired)
  • Topping:
  • 1/3 C (2 1/2 oz) firmly packed brown sugar
  • 1/4 C (1 1/4 oz) all-purpose flour
  • 1/4 C (1 1/2 oz) diced candied ginger
  • 4 tbsp (2 oz) butter, almost room temperature, cut into very small cubes
  • Cake:
  • 1 1/2 C (7 1/2 oz) all-purpose flour
  • 1/2 C (2 3/4 oz) fine cornmeal
  • 1/2 C (3 1/2 oz) sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 6 tbsp (3 oz) butter, cut into very small cubes
  • 2 eggs
  • 2/3 C milk ( I used 2%)

Instructions

  1. Preheat the oven to 375°. Spray a 2 to 2 1/2 quart baking dish (or 9" square pan) and set aside.
  2. Put the berries into a medium bowl and stir in the sugar and vanilla until all berries are coated. Set aside, but stir occasionally.
  3. For the topping: Combine the sugar, flour, and ginger into a small bowl. Blend the butter into the dry ingredients, using your fingertips or a fork, until the mixture forms crumbs. Don't leave big blobs of butter - make sure it's blended in. Put the topping bowl into the freezer until ready to use.
  4. For the cake: Combine the flour, cornmeal, sugar, baking powder, ginger, and salt in a large bowl. Add the butter and use your fingertips to work it completely into the dry ingredients.
  5. In a separate small bowl, whisk the eggs together, then stir them into the dry ingredients until just combined and there are no more pockets of flour (don't overmix).
  6. Spread the thick batter into the prepared dish. Drain the berries if there's excess liquid, and spoon the berries evenly on top of the batter. Remove the crumble topping from the freezer and scatter it evenly on top of the berries.
  7. Bake for 40-45 minutes. It will be hard to tell when to take it out because of the juicy berry/buttery crumble topping, but do not bake it over 45 minutes (or it will be dry).
  8. Remove from the oven and place the cake on a wire rack to cool. It's best after cooled. Store well-wrapped at room temperature or in the refrigerator. If refrigerating, microwave the pieces of cake for 20-25 seconds in the microwave to get best texture before serving.

Notes

Tips and Stuff:

I used less than a pound of berries (about 4 cups) because that's what I had.

Be sure and mix the butter into the crumb topping until it's crumbs.  I left some big blobs of butter and they made a couple of big puddles on top of the cake while it was cooking.

Next time I won't use the candied ginger in the topping.  I didn't particularly care for biting into the little ginger pieces. 

I put a cookie sheet on the rack underneath the cake while it was baking.  Mine didn't bubble over, but if you use the entire 1 lb. of berries, it might. 

Nutrition Information:
Yield: 9 Serving Size: 1 serving
Amount Per Serving: Calories: 259Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 398mgCarbohydrates: 53gFiber: 3gSugar: 24gProtein: 6g

Nutrition Values are Approximate

© Julie Richardson (Vintage Cakes)
Category: Cakes

Filed Under: All Recipes, Breakfast, Cakes, Fruit Tagged With: berries, Brown-eyed Baker, coffee cake, crumb cake, ginger, snack cake

Oatmeal Peanut Butter Chocolate Chip Scones

June 24, 2019 by sblades Leave a Comment

Oatmeal Peanut Butter Chocolate Chip Scones

The June choice for the Avid Baker’s Challenger is Oatmeal Peanut Butter Chocolate Chip Scones. The photo on the Brown Eyed Baker’s website looks so good, I could just imagine what they tasted like.

The oatmeal gives these scones a wonderful texture, and the light peanut butter flavor is terrific. Add chocolate chips to the mix and you have some very, very tasty scones!

You need a light hand mixing these so they won’t be tough. I used my fingertips to blend the butter into the flour and, after the chocolate chips were added, I dug in with both hands and squished the dough together – it blended easier that way. Just be gentle.

Oatmeal Peanut Butter Chocolate Chip Scones

If you search for scones on my site, you’ll find that I have quite a thing for them. My delicious Cinnamon Scones also have oatmeal in them and I just love that chewiness it brings to them.

Since they’re rather rich, next time instead of making a 9″ circle and cutting them into 8 scones, I’ll make two 5-ish” circles and make them more like mini scones.

Eating one of the big ones is quite a substantial breakfast. Of course that didn’t stop me from eating the whole scone, washing it down with coffee, and licking my fingers. It’s like having a big ole’ oatmeal peanut butter chocolate chip cookie for breakfast!

Oatmeal Peanut Butter Chocolate Chip Scones

These Oatmeal Peanut Butter Chocolate Chip Scones are easy to throw together and so worth making. I’m planning on freezing a few of them and seeing how well they thaw. I’ll update you on that later.

Oatmeal Peanut Butter Chocolate Chip Scones

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Great texture from the oatmeal, rich from the peanut butter and chocolate chips.

Ingredients

  • 2 C all-purpose flour
  • 1 C old-fashioned oats
  • 1/3 C dark brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp cold butter, cut into small pieces
  • 3/4 C buttermilk
  • 1 egg separated
  • 1/2 C peanut butter
  • 1 C semisweet chocolate chips
  • Sparkling or large grained sugar for sprinkling on top

Instructions

  1. Preheat the oven to 400°. Line a wide baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, baking soda and salt. Add the very cold butter and cut or rub the butter into the flour mixture until blended and pea sized (easiest to use your fingers, but do it quickly so the butter doesn't melt).
  3. In a small bowl, whisk together the buttermilk and the egg yolk.
  4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter.
  5. Gently fold the ingredients together with a rubber spoon, very gently until it starts coming together. Then add the chocolate chips and gently knead with your hands until chips are incorporated. (Do not over mix the dough - you don't want tough scones).
  6. Turn the dough out onto the parchment paper-lined baking sheet and pat it gently into about a 9" circle. Whisk the egg white, then brush it all over the top of the dough. Sprinkle generously with the sugar.
  7. Cut the dough into 8 wedges (do not separate them) and bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out with just a few crumbs.
  8. Remove from the oven and let sit on the baking sheet for 5 minutes, then recut the scones and separate. Cool on a rack. Store in an air tight container for up to 3 days or, after they're completely cooled, freeze.

Notes

Tips and Stuff:

These were rather large and rich, so next time I would make two 4 to 5" circles and cut them smaller (and bake them for a few minutes less).

The changes I made from the original recipe:  I added a tablespoon of granulated sugar for a little more sweetness; I used salted butter; I used smooth peanut butter (hers called for chunky).

Don't overwork the dough - you don't want tough scones.  These are a little softer than usual for scones, but it works!

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 482Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 494mgCarbohydrates: 59gFiber: 4gSugar: 23gProtein: 11g

Nutrition Values are Approximate

© Adapted slightly from BrownEyedBaker.com
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Breakfast Tagged With: Avid Baker's Challenge, breakfast, Brown-eyed Baker, chocolate chip scones, chocolate chips, oatmeal scones, peanut butter, peanut butter scones, scones

Italian Easter Bread

April 15, 2019 by sblades Leave a Comment

Wow, it’s been awhile since I posted. I’ve made a bunch of new recipes in the past several weeks, but none of them were up to par for posting – good, but not great.

Then along comes this amazing Italian Easter Bread from Brown Eyed Baker. The bread is flavored with orange juice and orange zest, and then I made a few small changes from the original recipe to our tastes.

Italian Easter Bread

The original recipe calls for anise oil and I substituted almond flavoring. Also I halved the recipe because we don’t need two big loaves of bread.

This bread is wonderful, though, and now I’m thinking two loaves would be welcome!

Italian Easter Bread

The texture of this Italian Easter Bread is fluffy, fairly soft, and tender. It’s a barely-sweet bread and the simple, sweet glaze goes perfectly as the finishing touch.

There are sprinkles on top because I think they look “Spring-y,” but sliced almonds would be nice if you want an alternative.

The orange flavor isn’t overpowering, but is definitely there and wonderful. The dough is fairly easy to work with and rises nicely to make this beautiful, big loaf. Just take a look!

I’m gonna dab a little butter on a slice tomorrow morning and slide it under the broiler for a great breakfast treat. Don’t put it in the toaster, though, or you’ll have a little mess with melted glaze…

This beautiful Italian Easter Bread is great for Easter, but I’m sure I’ll be making it throughout the rest of the year, too.

Besides the time for rising, this bread is fairly straightforward to make and your guests will be very impressed. Put this one on your holiday baking list!

Italian Easter Bread

Italian Easter Bread

Yield: 1 big, round loaf
Prep Time: 30 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 3 hours 10 minutes

Fluffy, soft, and tender lightly sweet yeast bread, flavored with orange and topped with a sweet glaze. 

Ingredients

  • 4 1/2 - 5 C all purpose flour
  • 3/4 C milk (I used 2%)
  • 1/4 plus 1 tbsp sugar
  • 1 large orange, zested and juiced
  • 1 envelope (about 2 1/4 tsp.) active dry yeast
  • 1/2 cup butter
  • 4 eggs, room temperature
  • 1/2 tsp salt
  • 1/8 tsp almond extract
  • 1 tbsp butter, melted (for brushing onto bread)
  • Glaze:
  • 1 1/2 C powdered sugar
  • 2-3 tbsp milk or cream
  • 2-3 drops almond extract
  • sprinkles, sliced almonds, or your choice of topping (optional)

Instructions

  1. Place 4 cups of the flour in a large mixing bowl.
  2. Pour the milk in a large glass measuring cup and microwave for 20 seconds at a time until warm to the touch (between 110° to 115°).  
  3. While milk is warming, mix the sugar and orange zest together in a small bowl or cup until well-blended.
  4. When the milk is warm, stir the sugar/orange zest mixture into it and stir until well mixed.  Make sure the milk is still warm to the touch, then add the yeast and stir.  Set aside for 7-8 minutes until the yeast has bloomed.
  5. Create a small hole in the middle of the flour and pour in the milk/yeast mixture.  Stir a few times with a large spoon, then use the mixer to continue mixing on medium low.  Add the melted, cooled butter and continue to mix.  Add the juice of the orange and again continue mixing.
  6. While the dough is mixing, place the eggs, salt and almond extract in a medium bowl and lightly beat with a fork.  Turn the mixer on low and add the eggs, scraping down the sides as needed.  Mixture will be quite runny at this point.
  7. Begin adding flour, 1/4 C at a time until dough comes together (mine took a cup of extra flour to do so).  The dough will look more like bread dough, but still be just a bit sticky to the touch.
  8. Flour your kneading surface and turn out the dough onto it.  Knead for 5 minutes, adding a small amount of flour if needed until the dough is soft and elastic.  Roll gently into a smooth ball and place in a large bowl which is oiled or sprayed.  Turn the ball to coat with the oil/spray.  Cover the bowl loosely with plastic wrap and place in a warm, draft-free place to rise - about 1 hour.
  9. Line a large baking sheet with parchment paper.
  10. Turn the dough out onto a clean surface and cut it in half.  Working with one half, roll the dough into an even 24-inch long rope.  Do the same with the second half, then gently twist the two ropes together, about four to five twists. 
  11. Move the braid over to the baking sheet and carefully bring the ends around to meet, gently twisting the ends together - pinch dough together if needed.
  12. Brush the melted butter over the top and sides of the braid  and loosely cover with plastic wrap.  Set in a warm, draft-free place and let rise until almost doubled - 45 to 60 minutes.
  13. Ten minutes before the dough is finished rising, preheat the oven to 350°.  Bake the bread until golden brown, 35 to 40 minutes.  Remove from the oven and let cool completely on a rack.
  14. When bread is completely cool, whisk together the powdered sugar, milk , and almond extract until smooth.  Adjust milk to get desired consistency (leave it a little thick, not runny.)  Brush the glaze onto the bread with a pastry brush, using all of the glaze.  Sprinkle with sprinkles, almonds, or your choice of topping.

Notes

Tips and Stuff:

The original recipe was doubled for two loaves and uses anise oil instead of almond extract.

Don't panic if you have to add more than a cup of extra flour after the eggs are added - just add 1/4 cup at a time till it looks like bread dough (will still be slightly sticky though).

Lower the speed of the mixer when you add the eggs or you'll have egg hair.

Make sure the two 24" ropes are even from the middle to the end or after baked you'll have a puffy side and flatter side.  I didn't show my whole bread in the photos, but the ends that were twisted together are smaller than the other side.  Take your time when you twist and pinch them together.

Any lumps or cracks that are in the risen dough will be amplified after baking, so smooth out any rough edges.  (The glaze covers a lot of sins but not all of them!).

Store leftovers tightly in plastic wrap at room temperature up 3 to 4 days.  Best at room temperature.

Spread a pat of butter on a slice and place under the broiler for a minute to have wonderful breakfast toast.

Nutrition Information:
Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 865Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 166mgCarbohydrates: 158gFiber: 6gSugar: 13gProtein: 23g

Nutrition Values are Approximate

© Adapted from Brown Eyed Baker.Com
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Holiday Recipes Tagged With: bread, Brown-eyed Baker, Easter, Easter bread, orange bread, sweet yeast bread, yeast bread

Easy Tiramisu Trifle

March 19, 2019 by sblades 1 Comment

Easy Tiramisu Trifle

For March, the Avid Baker’s Challenge group chose the Brown-Eyed Baker’s Easy Tiramisu Trifle for us to make. The easy part is that you don’t have to make the ladyfingers and there’s no custard layer like the full-blown version.

Even though there’s no real baking in this recipe, I’m glad we chose it because I’ve never made a trifle or a tiramisu before!  Of course I had to embellish it a little with chocolate syrup… (and it’s wonderful that way).

Easy Tiramisu Trifle

This Easy Tiramisu Trifle is so easy to throw together. I halved the recipe and used a 2 quart glass dish since I don’t actually have a trifle bowl. It worked out great for the two of us and we’ll be able to finish it up fairly quickly.

I can see this working great for a last minute elegant dessert for a get together. It’s rich, but not cloyingly sweet and the coffee flavor really comes through on the layers. If you don’t want to use Kahlua, just substitute a little of the coffee mixture.

Easy Tiramisu Trifle

I’ve never used mascarpone before, mainly because our local grocery never carried it until lately. I was pleasantly surprised because frankly I thought it was going to be grainy like cannoli filling. It whipped up creamy and delicious and made the dessert taste perfect!

Easy Tiramisu Trifle

Easy Tiramisu Trifle

Yield: 10
Prep Time: 45 minutes
Inactive Time: 6 hours
Total Time: 6 hours 45 minutes

Layers of ladyfingers dipped in a coffee/kahlua mixture and fluffy mascarpone blended with rich whipped cream.

Ingredients

  • 1 C heavy cream
  • 1 C coffee, room temperature
  • 1 tbsp instant coffee or espresso powder
  • 2 tbsp Kahlua, divided
  • 8 oz mascarpone cheese
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 8 oz lady fingers (about 24)
  • 2 tbsp unsweetened cocoa

Instructions

  1. In a medium bowl, whip the heavy cream until stiff peaks form, about 45 seconds.  Place the whipped cream bowl in the refrigerator until ready to use.
  2. In a medium bowl, stir the coffee, instant coffee and 1 tablespoon of the Kahlua until the powder dissolves.  Set aside.
  3. In another medium bowl, beat the mascarpone cheese until smooth and light (may look like curds, but will smooth out later).  Reduce the mixer speed to low and add the powdered sugar , vanilla and remaining tablespoon of Kahlua.  Mix until smooth.
  4. Fold 1/3 of the whipped cream into the mascarpone mixture until thoroughly mixed in and lightened.  Gently fold the rest of the whipped cream in until most of the white streaks are gone.
  5. Spread about 1 tablespoon of the mascarpone mixture onto the bottom of a 2 quart glass bowl (or bowl of your choice).  Then one-by-one, dip the lady fingers into the coffee and quickly roll to cover.  Put a layer of the dipped ladyfingers on the bottom of the bowl, adjusting to fit.
  6. Spread about half of the mascarpone mixture over the bottom layer of ladyfingers, smoothing to the edge.  Dust the cocoa over this layer. 
  7. Next, dip more ladyfingers in the coffee and gently lay horizontally around the edges of the bowl and also a layer of ladyfingers over the mascarpone.   Put the rest of the mascarpone mixture in the glass bowl (should come to the top of the bowl).  Dust the top of this layer with the remaining cocoa.  
  8. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.  Store leftovers in the refrigerator.

Notes

Tips and Stuff:

I used store-bought lady fingers, but you can make your own if you wish.  Don't soak the ladyfingers in the coffee or they may fall apart - just dip them in quickly.

You could use cream cheese in a pinch instead of mascarpone, but the mascarpone really is outstanding in it.  If you use cream cheese, bring it to room temperature before beating.

When stored in the refrigerator, a little moisture winds up on the plastic wrap.  Use a new piece of plastic wrap when you store the leftovers.

I halved the original recipe, so if you have a big trifle bowl, double the recipe.

Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 301Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 108mgSodium: 140mgCarbohydrates: 23gFiber: 0gSugar: 8gProtein: 4g

Nutrition Values are Approximate

© Brown-Eyed Baker
Category: Dessert

Filed Under: All Recipes, Pies/Pastry/Puddings Tagged With: Avid Baker's Challenge, Brown-eyed Baker, coffee, dessert, Kahlua, tiramisu, trifle, whipped cream

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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