How do you store brownie tiramisu?

In the refrigerator: Store the brownie tiramisu covered in the refrigerator, where it will stay fresh for 2 to 3 days. Freezing: Want to keep it longer? You can freeze the brownie tiramisu! Cut the pieces into portions, wrap them tightly in plastic wrap and then in aluminum foil or place them in an airtight freezer box. This way it will stay good for up to 3 months. Let it thaw slowly in the refrigerator for the best results.

Can I make this dessert in advance?

Yes, even better! Make it a day in advance for extra flavour and firmness.

Can I use regular flour instead of almond flour?

That's possible, but then it will no longer be gluten-free and the texture will be slightly less creamy.

Can I substitute the coffee?

Yes, with chocolate milk or a coffee substitute if you don't want caffeine.

Brownie Tiramisu

Name: Brownie Tiramisu
Cook time: 40 min
Total time: 40 min
Yield: 6P
Ingredients: 2 eggs; 85g coconut blossom sugar; Pulp of 1 vanilla pod; 200g almond flour; 50g cocoa powder; 1 tsp baking powder; Handful of hazelnuts; Pinch of salt; 125ml milk; 100ml melted coconut oil; 500g mascarpone; 200ml cream (min. 35% fat); 15g instant coffee; 1 tbsp coconut blossom sugar; 2 tsp unsweetened cocoa powder

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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.

Ingredients

What do you need?

Quantity: 6P

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

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

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

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

Make it veggie!

This recipe is already vegetarian. For a vegan version:
Replace eggs with 2 tbsp flaxseed + 6 tbsp water (flax egg)
Use plant-based cream and vegan mascarpone
Choose plant-based milk (almond or oat milk)

Preparation method

How do you make this?

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

Beat the eggs, vanilla, and coconut blossom sugar until light and fluffy, 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 a smooth, homogeneous batter forms. 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 the edges off. 😉

Tips

Do you want an extra kick? Drizzle the brownie with Marsala or coffee liqueur before applying the mascarpone layer.
For a gluten-free version, you already have the right ingredients, but always make sure your baking powder and cocoa powder are also gluten-free.