Ingredients
Tiramisu Brownie Base
- 60g butter - melted and cooled
- 100g sugar
- 75g brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 45g cocoa powder
- 40g flour
- 1 teaspoon expresso powder
Tiramisu Layer
- 12 ladyfingers
- 1/2 cup strong coffee
- 2 tablespoons coffee liqueur
Mascarpone Cream
- 1 teaspoon gelatine
- 225g mascarpone cheese
- 240ml cream
- 60g icing sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder for serving
Method
Tiramisu Brownie
- Preheat the oven to 180oC (160oC fan bake). Line a 20cm square baking pan with baking paper.
- In a large bowl, whisk together the melted butter and sugars until smooth. Whisk in the eggs, vanilla and salt.
- Sift over the cocoa, flour and espresso powder and fold through.
- Tip the mixture into the prepared baking pan and bake for 15 - 18 minutes or until a toothpick comes out clean. Set aside to cool in the baking pan.
- Pour the coffee and coffee liqueur into a shallow bowl.
- Gently dip each ladyfinger into the mixture (don't oversoak them) then place on top of the cooled brownie.
- Sprinkle the gelatine over 1 tablespoon of water and leave for 15 minutes. Slightly heat in the microwave until the gelatine is fully dissolved - set aside to cool.
- Whisk the mascarpone cheese until smooth.
- Whip the cream with the icing sugar and vanilla until soft peaks form. Gently mix through the gelatin mixture.
- Pour the cream mixture over the ladyfingers and place in the refrigerator for at least 4 hours.
- Dust with cocoa powder before serving