Drumroll please… Finally our first dessert of 2015 will make its debut. So this is a recipe I have been perfecting for some time. I finally finished it and its fabulous! I have to say that the tiramisu cupcakes are still my favorite rendition of tiramisu. But those require a full day of work. The tiramisu brownies can be whipped up in minutes. Especially if you can find soft lady fingers at a specialty food store. Which I of course could not find… so I made my own and everything was fine. Tiramisu translates to “pick me up” in Italian. And if you are in a baking slump, this recipe will certainly give you the lift that you need.
I would serve these with sparkling wine of course. If you want to keep things Italian, you should have prosecco. These wines are made with Glera grapes, they must be 85% glera to be prosecco. This wine is protected in Italy similar to how Champagne is regulated in France. You should always buy prosecco that is labeled at least DOC – denominazione de origine controllata. This is the second highest designation of Italian wine. DOCG is the highest (denominazione di origine controllata e garanita). Sorelle Bronca Prosecco is an excellent choice. It is one of the higher end sparkling Italian wines that you can find at most grocery stores. Mionetto Prosecco is also delicious for about half the price. Mionetto is very refreshing and quite dry, perfect for dessert.
12 oz semisweet chocolate chips
1 cup unsalted butter, at room temperature
1 cup sugar
4 egg whites
1 cup cake flour
8 oz mascarpone, room temperature
8 oz cream cheese, room temperature
1/4 cup sugar
4 egg whites
2 tsp vanilla extract
1 package soft lady fingers
1 cup dark roast coffee
Melt the chocolate until smooth in the microwave, heating at 50% power for 30 second intervals until the chocolate is melted. Allow it to cool slightly. Preheat the oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil. Place slightly cooled chocolate into the bowl of a stand mixer fitted with the paddle attachment. Beat in the butter, sugar, eggs and egg whites. Add the flour and mix just for 30 seconds until combined. Pour this into the prepared baking pan, reserve 1 cup of the brownie mix for the swirl.
Arrange the lady fingers upside down across the brownie batter, pushing them in slightyl. Use a brush to coat the lady fingers with the brewed coffee until they are saturated.
In a separate bowl combine the mascarpone, cream cheese, 1/4 cup of sugar, egg whites and vanilla extract. Spread this over the lady fingers. Use a spoon to dollop your reserved brownie batter over the mascarpone topping. Use a knife to swirl it lightly.
Bake for 45 minutes until a knife inserted into the center of the brownies comes out clean with no brownie batter.
Adapted from Barista Prima and My Baking Addiction.