Recipes Tiramisu Layered Fudge Brownies

 

Recipes Tiramisu Layered Fudge Brownies

Recipes Tiramisu Layered Fudge Brownies

  1. BROWNIE BASE
  2. 1 recipe my Fudge Brownies, recipe attached in direction step #1
  3. WHIPPED COFFEE GANACHE LAYER
  4. 1/4 cup heavy cresm, cold
  5. 3/4 cup semi sweet chocolate, chopped or chips
  6. 3 tsp instant coffee granules
  7. VANILLA MASCARPONE CREAM LAYER
  8. 16 oz marscapone cheese, at room temperature
  9. 1/2 cup heavy whipping cream, cold
  10. 1 cup confectioner’s sugar
  11. 1/8 tsp sea salt
  12. 2 tsp vanilla extract
  13. TOPPING
  14. unsweetened cocoa powder, I used Hersheys Special Dark cocoa powder
  15. GARNISH
  16. fresh fruit, I used strawberrys and blackberries

Recipes Tiramisu Layered Fudge Brownies

  1. Make the Fudge Brownies, recipe attached below in a 9 by 13 inch baking pan. Prepare the pan by spraying with bakers spray then lining with parchment paper so ens hang over edges. This allows easy removal of the entire brownie. Spray parchment with non stick bakers spray as well. Bake brownies as directed in recipe

    https://cookpad.com/us/recipes/332661-fudge-brownies

  2. Cool brownies at least 30 minutes in pan on rack then run a knife around edges and let cool completely on rack. Transfer to a serving platter. Trim parchment paper to just be under brownie. Don’t try turning it over to remove all oarchment, brownie will crack.

  3. MAKE WHIPPED COFFEE GANACHE

  4. Heat cream and coffee in a sauce pan just until very hot and coffee has dissoved, don’t boil, pour over chopped chocolte in a large bowl and stir until smooth. Chill themixture until cold at least 2 hours or even overnight

  5. Beat coffee ganache until lightened and fluffy about 1 to 2 minutes. Don’t overbeat

  6. Spread this mixture on top of brownies and chill for at least 1 hour

  7. MAKE VANILLA MASCARPONE LAYER

  8. Beat heavy cream until soft peaks form

  9. Beat marscapone cheese until creamy about 1 minute

  10. Beat in confectioner’s sugar, salt and vanilla

  11. Combine whipped cream with mascarpone cheese mixture and fold together until completely incorporated

  12. Spread this mixture over the cold coffee ganache, ixture

  13. Dust top with cocoa powder and chill at least two hours before cutting and serving

  14. Cut into bars and serve with fruit if you like