Tiramisu Brookies

Brookie Dough Preparation: Place SwissBake® Brookie Mix into a planetary mixer bowl fitted with a paddle attachment. Add the water for the dough and softened unsalted butter into the bowl. Mix on slow speed for 1 minute until the ingredients begin to combine. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even mixing. Continue mixing on medium speed for 4–5 minutes until a smooth, thick, and highly cohesive brookie dough forms. 

Scaling & Panning: Scale the prepared dough into uniform 50g balls. Place the dough balls onto trays lined with baking paper, leaving sufficient space between each cookie for spreading during baking. Press each dough ball down very slightly to support even baking while maintaining a thick dessert-cookie profile. 

Baking & Cooling: Bake the cookies in a preheated oven at 170°C for convection or 180°C for deck oven baking for approximately 10–12 minutes. The cookies should be set around the edges while remaining soft in the centre. Remove from the oven and allow the cookies to cool completely on wire racks before applying the espresso soak and cream topping.

Espresso Soak Preparation: In a small saucepan, combine the water for the soak and castor sugar. Bring the mixture to a boil for 1 minute, then remove from the heat. Stir in the instant espresso powder until fully dissolved. Allow the espresso syrup to cool completely to room temperature before applying it to the cookies. 

Whipped Cream Preparation: In a planetary mixer fitted with a whisk attachment, whip the liquid cream to medium-stiff peaks to create the whipped cream. Once whipped, keep it refrigerated until required for folding into the mascarpone mixture. 

Mascarpone Tiramisu Cream Preparation: In a separate clean bowl, beat the room-temperature mascarpone cheese with icing sugar on medium speed until the mixture is completely smooth, light, and free from lumps. Gently fold the chilled whipped cream into the sweetened mascarpone mixture in two additions using a spatula. Fold carefully to maintain the aerated structure of the cream. Transfer the finished tiramisu cream into a piping bag fitted with a plain round nozzle and chill until assembly. 

Soaking & Assembly: Once the cookies are completely cool, lightly brush the top surface of each cookie with the cooled espresso soak using a pastry brush. Allow the liquid to saturate the top layer of the cookie crumb without making the cookie overly wet. Pipe the chilled tiramisu cream over the entire soaked surface of each cookie. 

Final Finish: Using a fine-mesh sieve, dust the piped tiramisu cream generously with cocoa powder just before serving. Keep the finished cookies refrigerated at 4°C due to the fresh dairy-based topping. 

Shelf Life: 2 days, strictly refrigerated at 4°C due to fresh dairy cream