After tasting an outrageously delicious apple tiramisu spiked with Calvados in Normandy this summer, I started brainstorming about other ways to make tiramisu. My oldest adores the classic version, but hubby is not a fan of a strong coffee flavor in his desserts nor lady fingers. No wonder he’s never been enamored with this dessert.
Instead of ladyfingers, I decided to make a Kahula soaked brownie, then top with a layer of sweetened mascarpone mixed with slosh of kahlua and whipped cream, hoping the coffee flavor would be subtle enough for Mr. Picky’s palate. A dusting of chocolate wafer crumbs would complete this tiramisu.I worried a bit when hubby sampled some of the leftover brownie crumbs doused with Kahlua…he griped about the obvious coffee flavor. But when the dessert was layered and chilled, there was nary a complaint. That is until I swiped my youngest’s ramekin mid way through eating to get that one last photograph. My kids are the best…and they humor me with my irrational need to take food photos at the most inopportune times. He immediately texted his older brother…first with a photo to brag about the dessert he had in front of him, then with the anecdote about the missing tiramisu. He actually raised both thumbs, though, when asked for his verdict. I think you’ll do the same.
I made a few in glasses so the layers could be visualized, but it’s rather difficult to make clean transitions between the dessert components. The others were layered in one cup ramekins…a couple berries on top give the visual interest you lose with a opaque container. Either way, the results are delicious.
This could also be made with your favorite boxed brownie mix, but the one bowl brownie recipe I’ve included is easy, fudgy and sensational. I urge you to try the homemade version for the consummate brownie tiramisu experience.
1/2 cup (1 stick) butter
8 ounces semisweet chocolate, chopped
1 1/2 cup sugar
4 large eggs
1 teaspoons vanilla
3/4 cup flour
1/4 teaspoon salt
1/3 cup Kahlua
8 ounces mascarpone
1/4 cup sugar
1/4 cup Kahlua
1 teaspoon vanilla
1 cup heavy cream
Chocolate wafer cookies (I used about 8 Nabisco Famous Wafers), crumbled
Preheat oven to 350º. Line 8″ square baking pan with non-stick foil or foil sprayed with cooking spray, leaving a 1″ overhang on two sides. Set aside.
Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature.
Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake about 40-45 minutes or till tester inserted in the middle of brownies comes out with only a few moist crumbs. Poke holes over top of brownies with tines of a fork and pour 1/3 cup Kahlua over top. Cool completely.
Whisk together mascarpone cheese, 1/4 cup sugar, 1/4 cup Kahlua and 1 teaspoon vanilla. Whip cream and carefully blend into mascarpone mixture till incorporated.
Cut rounds of brownies with biscuit or cookie cutters to fit in bottoms of your individual serving dishes. I used 1 cup ramekins. Top with mascarpone cream and smooth tops with an offset spatula. Sprinkle with chocolate cookie crumbs. Chill before serving.Makes 6-8 servings.