Tiramisu Brownies
Serves 1
Directions
- 1Preheat your oven to 170 °C.
- 2Brown the butter in a pan, then melt the chocolate separately.
- 3Stir them together and let the mixture cool slightly.
- 4In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
- 5Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
- 6Sift in the flour, cocoa powder and salt, then fold until just incorporated.
- 7Pour the batter into a lined square tin and spread evenly.
- 8Bake for 22 minutes.
- 9Let it cool completely in the tin.
- 10Brew about 150ml of strong coffee and allow it to cool.
- 11Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
- 12In a bowl, whip the double cream to soft peaks.
- 13Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
- 14Spread the mascarpone cream evenly over the ladyfinger layer.
- 15Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
- 16Just before serving, dust the top with unsweetened cocoa powder.
- 17Cut and serve the tiramisu brownies.
Ingredients
- 180 g caster sugar
- 2 eggs
- 113 g browned unsalted butter
- 170 g chopped chocolate
- 80 g plain flour
- 3 tbsp cocoa powder
- 0.5 tsp salt
- 16 ladyfinger biscuits
- 150 ml strong brewed coffee, cooled
- 225 ml double cream
- 225 ml mascarpone
- 65 g sugar
- unsweetened cocoa powder
Equipment
large bowlwhiskpansifterspatulasquare baking tinoventongsknife
Tips
- Refrigerate overnight (at least 8 hours) for best results.
- Dust with unsweetened cocoa powder just before serving
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