BROWNIE TIRAMISU (Without Alcohol)
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BROWNIE TIRAMISU (Without Alcohol)

You will have an amazing dessert which will give you all the praise you need after the hardwork that has gone in…..Enjoy..!!! NOTE: For variation, you can also use sponge soaked in espresso and layer the Mascarpone cream mixture to make Tiramisu

Farrukh Aziz

Ingredients

  1. 3 nos Eggs
  2. 80 gms All purpose flour
  3. 180 gms Dark Chocolate
  4. 1/2 tsp Baking powder
  5. 125 gms Brown sugar
  6. 125 gms Butter
  7. 20 gms Cocoa
  8. 10 gms Coffee Instant powder
  9. 80 gms Walnuts Roasted (Coarsely chopped)
  10. 3 nos Egg yolks
  11. 250 gms cheese Mascarpone
  12. 150 ml Heavy cream
  13. ¼ cup espresso vanilla essence Strong + 1 tsp of
  14. ¼ cup Sugar
  15. Cocoa powder For dusting

Method

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    Preheat the oven at 170 degrees C.

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    Grease and line (parchment paper) the cake tin of 8x8 inch size.

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    In a bowl, sift together flour, cocoa and baking powder.

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    Melt together butter and chocolate in a double boiler (Heat quarter full of water in a deep pan, and place a heat proof bowl over the pan). Stir occasionally.

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    In a bowl, beat together egg and brown sugar till thick and creamy. Pour the chocolate mixture (just warm, not hot) in the egg mixture and mix well.

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    Gently mix the flour mixture and coffee to the chocolate egg mixture using a rubber spatula till well combined.

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    Fold the walnut in the mixture and pour it in the prepared tin.

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    Spread it evenly and bake it for 25-30mins or till done. The top of the brownie will have a thin shiny crust.

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    Cool it completely and then cut it in squares.

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    Transfer the brownies to a square glass baking dish.

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    Pour ¼ cup of strong espresso(with Vanilla essence) over the brownies and allow it to get soaked.

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    Combine 3 egg yolks and 1/4 cup sugar in a double boiler on a low heat.

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    Simmer for 10-12 mins, stirring continuously. Take it off the heat and whip the yolk till thick and creamy, this is called SABAYON (in French) or ZABAGLIONE (in italian)

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    Mix the mascarpone cheese to the whipped yolk (Sabayon) and beat till combined well.

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    Beat the cream in another bowl till it forms a stiff peak.

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    Gently but thoroughly fold the whipped cream in the Sabayon Mascarpone mixture.

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    Spread this mascarpone cream mixture evenly over the soaked brownies. Refrigerate it for 4-5 hours or overnight.

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    Before serving, dust the Tiramisu with cocoa powder, decorate the way you want and serve chilled.

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