Tiramisu Brownies

A classic Italian favourite with a fudgy chocolate-loaded twist

Ingredients: Brownie

• 170g Chocolate
• 160g Butter
• 3 Eggs
• 160g Flour
• 40g Cocoa Powder
• 200g Castor Sugar
• 60g Brown Sugar
• 1 tsp Vanilla Essence
• ¼ tsp Salt
• 1 box Boudoir Biscuits
• 1 tblsp Nutella
• 2 tblsp Coffee Powder

Ingredients: Topping

• 250ml Fresh Cream
• 250g Mascarpone Cheese
• 5 tbspIcing Sugar
• 1 tbsp Vanilla Essence
• Cocoa Powder for dusting

Method: Brownies

1. Pre-heat the oven to 180 degrees & line a 20x20cm tin with baking paper.
2. Melt the chocolate & butter in the microwave.
3. Mix the eggs, castor sugar, brown sugar & vanilla essence in a bowl & beat for 3 minutes until creamy.
4. Fold in the melted chocolate & butter mix with a spatula.
5. Sift half the flour, cocoa powder & salt into the wet ingredients (fold in with aspatula). Repeat with the remaining dry ingredients until combined.
6. Spread half the brownie batter in the tin – making sure it’s even.
7. Spoon Nutella on top of the brownie layer.
8. Add the coffee powder & 100ml boiling water in a small bowl.
9. Brush the Boudoir on both sides with coffee, then place on top of the brownie layer. (Do not soak them all the way through – we don’t want them soft OR losing shape)
10. Place the ladyfingers on top, then spread the remaining brownie batter on top.
11. Bake for 20-25 minutes.

Method: Topping

1. Mix the fresh cream, mascarpone, icing sugar & vanilla essence together.
2. Beat till smooth & creamy.
3. Mix until it thickens – Do NOT over mix.
4. Add the mix into a piping bag & pipe small swirls on top of the brownies.
5. Dust with cocoa powder.