Brownie tiramisu
Brownie tiramisu

Brownie Tiramisu

When I was looking for an inspiration on Pinterest, a picture of a chocolate cake with white filling and ladyfingers dipped in coffee popped out. Therefore, I made my version of Brownie Tiramisu. Traditional brownie cake, which we bake, then apply a little bit of lemon tiramisu filling so the ladyfingers hold better. Then, we add ladyfingers dipped in coffee and the rest of the filing. As you know, I make tiramisu filling using heavy cream, mascarpone and a little bit of lemon zest so the filling has better taste and I avoid using eggs. The combination of American and Italian cuisine is great, dense chocolate brownie cake together with coffee ladyfingers is complemented with lovely filling.

Brownie tiramisu

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Brownie tiramisu

 

Brownie tiramisu

Brownie tiramisu

Brownie tiramisu

Brownie tiramisu
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Brownie Tiramisu
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hrs 10 mins
 
Brownie cake, tiramisu lemon filling with ladyfingers dipped in coffee
Servings: 12 pieces
Ingredients
  • Brownie:
  • 150 g dark chocolate
  • 125 g butter
  • 150 g sugar
  • A pinch of salt
  • 2 whole eggs
  • 70 g all-purpose flour
  • 20 g Dutch processed cocoa
  • Filling:
  • 500 ml water
  • 4 tbsp instant coffee
  • About 150 g ladyfingers
  • 200 ml heavy cream
  • 450 g mascarpone
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • Zest from ½ lemon
  • Cocoa
Instructions
  1. Brownie:
  2. Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate whole eggs, one at the time, flour, cocoa and a pinch of salt in the mixture. Mix it and pour it into pan.
  3. Bake at 180 degrees for 20 – 25 minutes. Be careful not to overbake. Let it cool.
  4. Filling:
  5. Bring water to boil. When it starts to boil, pour it over instant coffee and let it cool. This step can be done one day ahead.
  6. Dip each ladyfinger from both sides in cooled coffee. If it is necessary, cut off ladyfingers in a desired size.
  7. Whip heavy cream.
  8. Add mascarpone while mixing on low speed.
  9. Then, add icing sugar, vanilla extract, lemon zest and mix again.
  10. Apply about 1/3 of filling over the cooled brownie. Then put a layer of ladyfingers dipped in coffee and spread the rest of the filling evenly over the ladyfingers.

  11. Put it in a refrigerator for a couple hours, preferably overnight.
  12. Sprinkle it with cocoa before serving.
Recipe Notes
  • Baking pan – 20 x 30 cm
  • If you don´t have 450 g mascarpone, you can use 250 g mascarpone and 200 g cream cheese

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