Tiramisu Brownie

Preparation

1. 1

   Preheat the oven to 180°C. Grease and line a 23 x 30 cm baking tin with baking paper.

2. 2

   Add the butter and chocolate to a saucepan. Place over medium-low heat and stir until melted. Set aside to cool.

3. 3

   In a large bowl, whisk together the eggs and sugars until the mixture becomes pale and nearly doubles in volume. Gradually pour in the chocolate-butter mixture while gently whisking.

4. 4

   In a separate bowl, combine the flour, cocoa powder and salt. Add to the egg mixture and whisk until smooth.

5. 5

   Pour the batter into the prepared tin and sprinkle with Kotányi Salted Caramel Coffee Spice. Bake for 35–40 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Allow the brownie to cool completely, cover with plastic wrap and refrigerate for several hours or overnight.

6. 6

   Finely chop the white chocolate. Mix the gelatin with 2 tbsp water and leave to bloom. Heat 70 ml of whipping cream and pour it over the chocolate. Leave for a minute, then stir until smooth. Heat the milk, add the bloomed gelatin and stir until dissolved. Add to the chocolate mixture and blend with an immersion blender.

7. 7

   Whip the remaining cream to soft peaks. In a bowl, combine the mascarpone, espresso, coffee liqueur, rum and vanilla extract and mix until smooth. Add the white chocolate mixture and mix gently. Fold in the whipped cream with a spatula. Refrigerate the cream for several hours, preferably overnight.

8. 8

   The next day, cut the brownie into squares. Transfer the cream into a piping bag, decorate the brownies and dust with cocoa powder.