How to make Brownie Tiramisu

Method

• For the brownies, place the SwissBake® Schoko Brownie Mix (Veg), water & oil in a mixing bowl
• Using a paddle attachment on a planetary mixer, mix at a slow speed for 1 min.
• Scrape the batter and mix at medium speed for 3 to 4 mins.
• Pour the brownie batter into a baking tray and bake at 160°C to 180°C for 25 to 30 mins.
• For sponge cake, place SwissBake® Swiss Bisquit – Vanilla with water and eggs the in a mixing bowl.
• Using a planetary mixer with the whisk attachment, mix at a high speed for 6-8 minutes to form an aerated sponge batter.
• Pipe the batter in an elongated shape mould.
• Bake at 200°C under a falling temperature to 180°C for approximately 20-25 minutes.
• For mascarpone filling, mix mascarpone cheese, coffee powder and vanilla extract together in a bowl until smooth.
• In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
• When the cream is whipped, add to the mascarpone cheese mixture and gently fold in.
• To assemble the tiramisu, place the brownie at the bottom. Add layer of cheese filling.
• Soak the sponge cake layers in the coffee syrup and place on the filling.
• Finish it with final layer of cheese filling.
• Garnish it with cocoa powder and serve cold.