Brownie tiramisu

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40min + 4 hours of cooling

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Next Level

Try this brownie tiramisu with a creamy gluten-free brownie and silky coffee mascarpon cream! Perfect for a blissful dessert.

Try this brownie tiramisu with a creamy gluten-free brownie and silky coffee mascarpon cream! Perfect for a blissful dessert.
Kitchen must haves
Ingredients

What do you need?

Quantity: 6p

For the brownie:

2 eggs
85 g coconut blossom sugar
Marrow of 1 vanilla sock
200 g almond flour
50 g of cocoa powder
1 tsp baking powder
Handful of hazelnuts
Pinch
125 ml of milk
100 ml of melted coconut oil

For the topping:
500 g mascarpone
200 ml of cream (min. 35% fat)
15 g Solvatiekoffie
1 tbsp coconut blossom sugar
2 TL unsweetened cocoa powder

For the brownie:

2 eggs
85 g coconut blossom sugar
Marrow of 1 vanilla sock
200 g almond flour
50 g of cocoa powder
1 tsp baking powder
Handful of hazelnuts
Pinch
125 ml of milk
100 ml of melted coconut oil

For the topping:
500 g mascarpone
200 ml of cream (min. 35% fat)
15 g Solvatiekoffie
1 tbsp coconut blossom sugar
2 TL unsweetened cocoa powder
Preparation method

How do you make this?

Preheat the oven to 180 ° C and cover a baking sheet with baking paper. Place a rectangular baking tin on it.

Beat the eggs, vanilla and coconut blossom sugar to a light, light yellow mixture. This takes about 3 minutes. Then add the melted coconut oil and the milk and mix briefly.

In a separate bowl, mix the almond flour, baking powder and cocoa powder well to prevent lumps. Sift this mixture over the egg mixture and stir until smooth, homogeneous batter. Add the hazelnuts and mix briefly.

Pour the batter into the baking tin and bake the brownie in the preheated oven for 20 minutes. Remove the brownie from the oven and let it cool completely.

Dissolve the instant coffee in the cold cream. Put the cream, mascarpone and coconut blossom sugar in a bowl and beat the whole to an airy cream.

Coat the mascarpon cream over the cooled brownie and let it set in the fridge for at least 4 hours.

Sprinkle the tiramisu with a thick layer of cocoa. Cut the edges of the baking tin with a warm knife and then cut the tiramisu into 6 equal pieces. Enjoy it! Feel free to taste a piece if you have cut off the edges. 😉

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.