Tiramisu Brownies

/ Sunday, October 13, 2013

This weekend I had plenty of time to sit down and work on food photography. I guess I got inspiration from apple bobbing and the beautiful fall day that continues outside the windows, but I found myself wanting to work with water and exposure. Granted, none of the long exposure shots turned out well, but I did like this shot:


Perfect for a nice fall weekend.

Anyways, this weekend I had planned on making a fall dessert, however a stumbled upon a recipe that I couldn't pass up. (I'll save Halloween for next week.)


Tiramisu Brownies

Makes: 20

For the Lady Fingers:
4 ounces Egg Whites
½ cup Sugar, Divided
3 Egg Yolks
1 teaspoon Pure Vanilla Extract
¾ cup All Purpose Flour
½ teaspoon Baking Powder


Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpats. Set aside until needed. In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ of sugar and continue whisking until stiff peaks form. In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Mix in the vanilla.
In a small bowl, combine the flour and baking powder and then add it to the whipped egg whites. With a spatula, carefully fold the egg white and flour mixture into the egg yolks until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½ inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets. (This can be tricky, if you batter was runny like mine, just do your best, it's ok if they spread out a bit.)

Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheets for one minute and then transfer to a cooling rack to cool completely.
These last up to 2 weeks in a sealed container. They will last even longer in the refrigerator and/or freezer.

For the Brownies:
12 oz. chocolate chips
1 cup unsalted butter, softened
1 cup sugar
4 whole eggs
4 egg whites
1 cup cake flour
1 batch soft ladyfingers

In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the flour and mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of the brownie batter. Lay the ladyfingers upside down on top of the batter, and push down slightly.

For the Tiramisu Topping:
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/4 cup sugar
4 egg whites
2 teaspoons pure vanilla extract
1 cup coffee, brewed

Brew coffee. Using a pastry brush, carefully brush the coffee over the ladyfingers until they are saturated.
In a large bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. Bake for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.







Enjoy!



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