Ti­ramisu Brownie

Woman’s Day (NZ) - - Everyday Food -


300g dark choco­late, chopped 150g but­ter, chopped ½ cup Kahlua, plus ex­tra ½ ta­ble­spoon in­stant cof­fee 2 eggs, lightly beaten ¼ cup sour cream 1½ cups plain flour, sifted 2/3 cup caster sugar ½ cup chopped roasted hazel­nuts 250g cream cheese, soft­ened 250g mas­car­pone, soft­ened 4 egg whites ¼ cup caster sugar ¼ tea­spoon vanilla bean paste 12 la­dyfin­ger bis­cuits co­coa to dust

1. Pre­heat oven to mod­er­ate, 180°C. Grease and line base and sides of a 20cm square cake pan with bak­ing pa­per, leav­ing edges over­hang­ing. 2. In a small saucepan over low heat, melt choco­late, but­ter, 2 ta­ble­spoons Kahlua and in­stant cof­fee un­til smooth. Cool for 10 min­utes. In a small bowl, com­bine eggs and sour cream. Add to choco­late

mix­ture with flour and sugar, stir­ring to com­bine. Fold hazel­nuts through. Pour into pan and smooth the top. Bake for 20 min­utes un­til just cooked. Chill for 15 min­utes. 3. In the bowl of an elec­tric mixer, com­bine cream cheese, mas­car­pone, egg whites, sugar and vanilla. Beat for 5 min­utes or un­til smooth. Spread half the mas­car­pone mix­ture over the brownie. Place re­main­ing Kahlua in a medium bowl. Dip la­dyfin­gers into Kahlua and place over mas­car­pone in a sin­gle layer, trim­ming to fit. Spread re­main­ing mas­car­pone over. 4. Bake for 25-30 min­utes un­til cen­tre is just set and brownie pulls away from sides of pan. Re­move from oven. Chill for 3 hours. 5. Lift brownie from pan. Dust with co­coa and driz­zle with ex­tra Kahlua be­fore cut­ting into squares.

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