Brownies and tiramisu lovers, we've got the perfect cake for you!
You can't decide between a good big fondant brownies and a generous slice of creamy tiramisu? We've found the perfect compromise: this cake combines both in an ultra gourmet, ultra comforting and totally addictive version ;) First, a base of chocolatey brownies, dense and moist just right. On top, a layer of coffee-soaked lady fingers for a soft, intense tiramisu. And finally: a smooth, airy mascarpone cream, bringing sweetness to every bite. The whole thing is sprinkled with cocoa to recall the Italian classic... In short, a delight!
Ingredients
The brownies batter :
The lady fingers:
Tiramisu cream:
Topping:
Materials
- 7.8 inches square mould
- cling film
Preparation
Brownies batter:
Whisk the eggs with the sugar until the mixture is white.
Add the flour and mix well to incorporate. Melt the butter and chocolate together and add to the mixture. Mix well to obtain a smooth batter.
Pour the batter into a greased baking tin and bake for 10-15 minutes at 350°F/180°C.
Remove the brownies from the oven and allow to cool completely before unmolding. Place cling film in the bottom of the mould, leaving it hanging over the sides. Replace the cake in the mould.
*I used two layers of cling film so that it could protrude from each side of the tin.
Lady fingers:
Dip the lady fingers in the coffee and place them on top of the brownies, filling the entire surface.
The tiramisu cream:
Whisk the egg yolks with the sugar until the mixture whitens.
Add the mascarpone and mix well.
Beat the egg whites until stiff and fold gently into the mixture using a spatula.
Spread the cream on top of the cake, over the lady fingers. Smooth the top to make it as flat and straight as possible.
Cover with cling film. Chill for at least 6 hours.
Unmold by gently peeling off the cling film and pulling upwards. Transfer the cake to a serving dish.
Sprinkle with unsweetened cocoa powder.
Cut into slices and enjoy!
Observations
What's the best way to store this cake after you've made it?
It's best to store the cake in the refrigerator, well covered with cling film, to maintain its freshness and creamy texture.
What texture should the brownies have when it comes out of the oven?
It's best if the brownies is just baked and still melting, to prevent it from drying out too much when resting in the fridge.
Can another cheese be used instead of mascarpone in the tiramisu cream?
Yes, you can use fromage frais or ricotta cheese, but this will slightly alter the taste and texture of the cream.
Is it possible to prepare this cake in advance?
Absolutely! This cake keeps very well in the fridge for 2-3 days, making it an excellent choice for events or planned meals.
What types of coffee are best for dipping lady fingers?
A strong coffee, such as espresso, is ideal for dipping lady fingers, as it brings a rich, intense flavor that perfectly complements the chocolate and mascarpone. You can also use decaffeinated coffee for this dessert.
Can raw eggs be substituted in this recipe?
You won't get the same texture, but you can replace them with cold whipping cream (about 10 fl oz) in this recipe.
Nutrition
- Carbo: 48.1g
- Total fat: 26g
- Saturated fat: 15.8g
- Proteins: 7.4g
- Fibers: 2.7g
- Sugar: 26.4g
- ProPoints: 13
- SmartPoints: 18
Cookware
Attributes
PetitChef_Official
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