Combining the best of both worlds, this heavenly dinner time dessert by Paula from Enjoy Dessert has a rich brownie base layered with coffee soaked ladyfinger biscuits and fluffy mascarpone cream. Brownies have been on my baking list for more times than I care to remember and tiramisu is something I no longer need a recipe for, yet I have never paused to give a thought about how these two will pair up until they became famous on food blogs. The subtle coffee kick nicely offsets the intensity of dark chocolate and if you are patient enough to allow the brownie and tiramisu layers to meld together overnight, you will probably thank yourself [and me!] afterwards.

TIRAMISU BROWNIES

For the Brownie Layer

200g dark chocolate

150g unsalted butter

150g caster sugar

30g cocoa powder

3 large eggs, room temperature

50 ml whipping cream

1 teaspoon coffee

1 teaspoon amaretto

100g all purpose flour

Pinch of table salt

1 teaspoon baking powder

For the Tiramisu Layer

200g mascarpone

2 large eggs, separated

Pinch of table salt

60g caster sugar

80 ml strong coffee

10 ml rum, optional

1 teaspoon amaretto

1 teaspoon vanilla extract

20-25 ladyfinger biscuits

50g dark chocolate, melted

Method:

  • For the brownie, melt the chocolate along with butter over low heat in a thick bottomed saucepan.
  • When the mixture is homogeneous, remove it from heat, add sugar and cocoa and mix thoroughly.
  • Combine the all purpose flour with baking powder and salt in a large mixing bowl and set this aside.
  • Add eggs, one at a time, to the chocolate mixture and mix well after each addition. Then add cream.
  • Stir in amaretto and coffee. Carefully fold in flour mixture till no flour streaks remain. Do not over mix.
  • Preheat oven to 180 degrees and line a 20×20 cm baking tray with parchment paper. Pour in batter.
  • Level the surface with a spatula and bake for 20 to 23 minutes. Check for doneness with a toothpick.
  • Remove cake from oven and let it cool in pan. Prepare coffee for soaking biscuits and leave to cool.
  • Add rum, amaretto and vanilla extract to cooled coffee. For the tiramisu layer, beat the mascarpone.
  • Beat egg yolks with sugar until they turn white in color and doubled in volume. Fold into mascarpone.
  • Beat egg whites with salt until stiff and carefully fold into mascarpone cream and chill for 30 minutes.
  • For the assembly, dip ladyfinger biscuits in coffee mixture and arrange neatly over the brownie layer.
  • Spoon mascarpone cream over biscuits, chill for few minutes. Melt dark chocolate over a bain marie.
  • Bring to room temperature so that it is still fluid. Drop teaspoons of the chocolate over mascarpone.
  • Run a knife lightly over cream to give marbled effect and return cake to refrigerator. Chill overnight.
  • Dust the tiramisu brownies with extra cocoa powder. Cut into squares and serve. Makes 20 servings.

Tiramisu Brownies

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,690 other followers


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: