Tiramisu brownies

Name: Tiramisu brownies
Prep time: 30 min
Total time: 180 min
Yield: 16
Ingredients: 200 g dark chocolate; 100 g butter; 100 g sugar; 1 parcel vanilla sugar; 3 eggs; ¼ tsp salt; 4 tbsp instant coffee; ½ dl water; 100 g white flour; 100 g walnut kernels; 2 tbsp amaretto; 250 g mascarpone; 2 ½ dl full cream; 2 tbsp sugar; 1 leaf gelatine; 1 ½ tbsp water; cocoa powder

Ingredients

16 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200 g dark chocolate, finely chopped

100 g butter, cut into pieces

Batter

100 g sugar

1 parcel vanilla sugar

3 eggs

¼ tsp salt

4 tbsp instant coffee

½ dl water

100 g white flour

100 g walnut kernels, coarsely chopped

To bake

2 tbsp amaretto

Tiramisu

250 g mascarpone

2 ½ dl full cream, beaten until stiff

2 tbsp sugar

1 leaf gelatine, immersed in cold water for approx. 5 mins., drained

1 ½ tbsp water, boiling

To serve

cocoa powder, to dust

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Utensils

One square springform pan (approx. 24 cm), lined with baking paper

How it's done

Chocolate

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth.

Batter

Whisk the sugar, vanilla sugar, eggs and salt in a bowl. Dissolve the coffee powder in the water, then stir it in with the chocolate. Fold in the flour and walnut kernels. Transfer the batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, prick the brownie with a wooden skewer, and drizzle with Amaretto while still lukewarm.

Tiramisu

Place mascarpone, whipping cream and sugar in a bowl, whisk until the mixture is stiff. Drain the gelatine well, dissolve in hot water, combine with 3 tbsp of the mascarpone mixture, immediately stir into the remaining mixture. Spread the mousse over the brownie, cover and chill for approx. 2 hrs.

To serve

Dust the brownie with cocoa powder, cut into pieces.

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16 pieces

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