Post by Loupy on May 27, 2013 19:46:39 GMT -7
Tiramisu Brownies
tidymom.net/2013/tiramisu-brownies-recipe/
All the delicious flavors of tiramisu come together with a brownie for a delicious decadent Tiramisu Brownie dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Ingredients
Prepare one large batch of your favorite Brownie Batter OR use a family size box if using a mix
(Betty Crocker Fudge Brownie mix mix is recommended. )
1 package soft ladyfingers
1 cup Barista Prima Coffeehouse Italian Roast Coffee, brewed (Or your favorite strong coffee because it's just a cup)
2 tablespoons Spiced Rum (Captain Morgan)
8 ounces Mascarpone Cheese, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar
4 egg whites
2 teaspoons vanilla extract
1/3-1/2 cup raspberry preserves
Instructions
Heat oven to 350°
Grease a 9x13 pan with non-stick cooking spray.
In a large bowl prepare brownie mix according to box directions.
Set aside one cup of the brownie batter.
Pour remaining batter into prepared baking pan and spread evenly.
Lay the lady fingers upside down on top of batter and push down slightly.
Brew coffee and combine with rum.
Using a pastry brush, carefully brush the coffee and rum mixture over the ladyfingers until they are saturated (I poured and brushed).
In a large mixing bowl, combine the mascarpone cheese, cream cheese, sugar, egg whites and vanilla.
Mix on medium until well combined and smooth (about 2-3 minutes).
Spread cheese topping over ladyfingers.
Place spoonfulls of reserved 1 cup of brownie batter over creamy filing, then do the same with the raspberry preserves, and swirl lightly with a knife.
Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
Cool completely in the pan before slicing.
Copyright © 2013 Tidy Mom
tidymom.net/2013/tiramisu-brownies-recipe/
All the delicious flavors of tiramisu come together with a brownie for a delicious decadent Tiramisu Brownie dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Ingredients
Prepare one large batch of your favorite Brownie Batter OR use a family size box if using a mix
(Betty Crocker Fudge Brownie mix mix is recommended. )
1 package soft ladyfingers
1 cup Barista Prima Coffeehouse Italian Roast Coffee, brewed (Or your favorite strong coffee because it's just a cup)
2 tablespoons Spiced Rum (Captain Morgan)
8 ounces Mascarpone Cheese, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar
4 egg whites
2 teaspoons vanilla extract
1/3-1/2 cup raspberry preserves
Instructions
Heat oven to 350°
Grease a 9x13 pan with non-stick cooking spray.
In a large bowl prepare brownie mix according to box directions.
Set aside one cup of the brownie batter.
Pour remaining batter into prepared baking pan and spread evenly.
Lay the lady fingers upside down on top of batter and push down slightly.
Brew coffee and combine with rum.
Using a pastry brush, carefully brush the coffee and rum mixture over the ladyfingers until they are saturated (I poured and brushed).
In a large mixing bowl, combine the mascarpone cheese, cream cheese, sugar, egg whites and vanilla.
Mix on medium until well combined and smooth (about 2-3 minutes).
Spread cheese topping over ladyfingers.
Place spoonfulls of reserved 1 cup of brownie batter over creamy filing, then do the same with the raspberry preserves, and swirl lightly with a knife.
Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
Cool completely in the pan before slicing.
Copyright © 2013 Tidy Mom
