Brownie Tiramisu

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40min + 4h cooling

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Next Level

Try this Brownie Tiramisu with a moist gluten-free brownie and silky coffee mascarpone cream! Perfect for a delightful dessert.

Try this Brownie Tiramisu with a moist gluten-free brownie and silky coffee mascarpone cream! Perfect for a delightful dessert.
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Ingredients

What do you need?

Quantity: 6P

For the brownie:

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

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

For the brownie:

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

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

How do you make this?

Preheat the oven to 180°C and line a baking tray with parchment paper. Place a rectangular baking pan on it.

Beat the eggs, vanilla, and coconut blossom sugar until fluffy and light yellow. This takes about 3 minutes. Then add the melted coconut oil and 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 you have a smooth, homogeneous batter. Add the hazelnuts and mix briefly.

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

Dissolve the instant coffee in the cold cream. In a bowl, combine the cream, mascarpone, and coconut blossom sugar and whip everything into a fluffy cream.

Spread the mascarpone cream over the cooled brownie and let it set in the refrigerator for at least 4 hours.

Dust the tiramisu with a thick layer of cocoa. Use a warm knife to loosen the edges of the baking pan and then cut the tiramisu into 6 equal pieces. Enjoy! Feel free to taste a piece after cutting off the edges. 😉

Social

Make eat share tag

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