I love tiramisu. Like, not just love it in a “OMG that’s my favorite dessert,” sort of way. But, in a stalky, “I’ll drive an hour to try out a new bakery’s version,” sort of way. Seriously, it’s a problem. So, when I came across a version of Tiramisu brownies at one of my favorite pastry shops in St. Louis, La Patisserie Choquette, I had to figure out how to make them at home.
EVERYONE LOVES JEN AND TIRAMISU BROWNIES
After a deep dive into the internet abyss, I decided to try Food n’ Focus’s recipe. Let me just say, this recipe delivers. In an effort to not eat every single brownie, which for the record, I totally could have; I wrapped up a few for Jen to sample.
And here’s where it gets weird. That same day, her bestie Val, decides to surprise her with her new favorite dessert from La Patisserie Choquette. So, thinking she will reciprocate, Jen wraps up a few of my brownies to give to Val. And you guessed it, they both end up exchanging Tiramisu Brownies. I guess great minds, birds of a feather, and all that applies here. We never could figure out which version we liked better, but we all had fun sampling the goods.
Courtesy of Food n’ Focus
12 oz dark chocolate chips
16 tablespoons unsalted butter, at room temperature
1-1/4 cup granulated sugar, divided
4 whole large eggs
8 large egg whites, divided
1 cup cake flour
2 teaspoons instant espresso grounds
8 oz Mascarpone cheese, at room temperature
8 oz cream cheese, at room temperature
2 teaspoons pure vanilla extract
1 package soft ladyfingers (about 24)
1 cup espresso or Italian Roasted Coffee, brewed
2 tablespoons dark rum
In a large bowl, melt the chocolate chips. Stir until smooth, then set aside to cool. Preheat the oven to 350 degrees F. Butter and flour (or spray with non-stick spray) a 13″ x 9″ baking pan and set aside.
Add the melted chocolate to a mixing bowl, fitted with the paddle attachment. Beat in the butter, followed by 1 cup of sugar, then the 4 whole eggs and 4 egg whites, mixing until completely incorporated. Add the cake flour, followed by the instant espresso grounds. Mix on low speed until just combined. Pour the batter into the prepared baking pan, minus 1 cup of brownie batter.
Place the ladyfingers upside down on top of the batter, pushing down slightly on each one. Combine the brewed coffee with the rum. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated.
In another bowl, combine the mascarpone cheese, cream cheese, ¼ cup of sugar, 4 egg whites and the vanilla extract. Carefully spread topping over ladyfingers. Then, place of the reserved brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.
Bake for 45-50 minutes, or until center is almost set and brownies begin to pull away from the sides of the pan. Cool completely in the pan before slicing any servings.