Brownie Tiramisù Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by inspired by Karen J. Palasz, Franklin, Wisconsin
Mascarpone gives the topping a special flavor, but an equal amount of softened cream cheese may be substituted. Almond-flavored liqueur makes a delicious substitute for coffee liqueur.
Ingredients
- 1/2 cup chopped pecans
- 1/3 cup coffee liqueur
- 1/3 cup strong brewed coffee
- 1 1/2 (4-oz.) semisweet chocolate bars, divided
- 3/4 cup butter
- 2 1/4 cups sugar, divided
- 3 large eggs
- 1 cup all-purpose flour
- 1 (8-oz.) container mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup whipping cream
Instructions
- Preheat oven to 350 °. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant.
- Stir together coffee liqueur and coffee.
- Coarsely chop 1 chocolate bar. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11- x 7-inch pan.
- Bake at 350 ° for 35 minutes or until center is set. Remove from oven, and cool in pan on a wire rack 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hour or until completely cool.
- Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.
- Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses. Spoon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture.
- Chop remaining half of chocolate bar into thin shreds. Sprinkle chocolate and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24 hours.
- Note: For testing purposes only, we used Kahlúa for coffee liqueur.
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