Tiramisu + brownie = the best of both dessert worlds. You really can’t beat that coffee/chocolate combo, and you know it’s going to be extra good when you use the Italian Roast coffee from Barista Prima Coffeehouse – talk about authentic. I just might have to serve this to my Italian family on Christmas Eve. Buone Feste.
12 oz. chocolate chips
1 cup butter, softened
1 cup sugar
4 whole eggs
4 egg whites
1 cup cake flour*
Coffee Extract to Taste
8 oz. Mascarpone cheese, room temperature
8 oz. Cream Cheese, room temperature
1/4 cup sugar
4 egg whites
2 tsp. vanilla extract
1 Pkg. Soft Ladyfingers
1 C. of Barista Prima Italian Roast Coffee
2 T. Dark Rum
In a large bowl melt the chocolate. Stir until smooth and leave it to cool.
Heat the oven to 350F. Line a 13X9 baking pan with paper.
Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites.
Add the coffee extract followed by the flour. Mix on low speed until just combined.
Pour the batter into the prepared baking pan minus 1 cup of brownie batter.
Lay the ladyfingers upside down on top of batter, and push down slightly.
Combine the hot coffee and dark rum. Using a pastry brush, carefully brush the Barista Prima Coffee & Rum mixture over the lady fingers until they are saturated.
In another bowl combine the mascarpone cheese, cream cheese, and 1/4 cup sugar, 4 egg whites and vanilla extract.
Spread Topping over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or 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 it.