Tiramisu Brownie Mashup Recipe
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How to Make Tiramisu Brownie Mashup Recipe
Method
- Make brownie first. Using packet directions, mix and bake the chocolate brownie on a lined baking tray – the same or similar size to your packaged tiramisu. Brownie needs to be cooled down, in order to assemble the final dessert.
- While brownie is baking, prepare your ingredients for the caramel-coffee sauce, as the caramel comes together quicky and you need your ingredients ready.
- While brownie is cooling, make the caramel-coffee sauce. In a small bowl or cup, add a teaspoon of instant coffee and make it into a thin paste with a ½-1 teaspoon of boiling water. You don’t want this to be too liquid-like. Set aside, for the caramel-coffee sauce.
- To make the caramel-coffee sauce, in a medium-sized saucepan with high sides, combine water and sugar. Heat over medium heat and cook, without stirring, until it starts to turns a rich golden brown colour. The caramel needs to be watched so that it doesn’t burn, so it can’t cook for too long.
- Add butter to the caramelised sugar and the mixture will bubble and almost double in volume. Add coffee mixture. Cook, mixing constantly with a long-handled, wooden spoon or whisk, until the butter is melted and the bubbling has settled down (about 30 seconds).
- Add cream and salt. The mixture may slightly harden and form chunks because of the cold cream, so continue cooking over medium heat, whisking constantly, until mixture is smooth, melted and creamy (about 1 minute). As soon as the caramel is ready, quickly transfer to a heat-safe bowl – otherwise the residual heat in the pan can burn your caramel mixture. Set aside (uncovered) to cool completely to room temperature before using.
- Add to a serving dish or tray. You may need to cut to size slightly, so it fits the size of the packaged tiramisu. Dab a couple of drops of the caramel-coffee sauce to the brownie top to help adhere the tiramisu.
- Slice tiramisu in half or quarters, so that you can carefully add it to the top of the brownie. Dust with additional cacao powder, if desired. Your Tiramisu Brownie is ready to eat!
- To serve, place each serving onto a plate and drizzle with caramel-coffee sauce.
Tip: Bake the brownie the day before, so you can create a quick dessert when ready to assemble.
*Optional: You can make the tiramisu from scratch too. Follow these directions…
Ingredients
- 2 double shots of Expressi coffee (add more if you want a stronger coffee flavour)
- 360ml Farmdale thickened cream
- 70g White Mill caster sugar
- 1 tsp White Mill vanilla extract
- 1 cup mascarpone cheese
- 1 pack of ladyfinger biscuits
- ¼ cup cacao powder
Method
- In a shallow bowl, add coffee shots and 2 tablespoons of cacao powder and leave to bloom.
- In a separate bowl, whisk thickened cream, mascarpone cheese, sugar and vanilla extract until nice and fluffy.
- Soak the lady fingers in the coffee liquid, a few at a time, before lining them up on top of the cooled brownie. No need to over crowd them.
- Once all the lady fingers are placed down, pour over the fluffy, creamy layer, making sure to get into the corners of the tray to get all the air bubbles out. Flatten the top layer, skimming off any excess then chill in the fridge until ready to serve. Dust some extra cacao powder on top right before serving.