Tiramisu Brownie (ทีรามิสุบราวนี่)

1.Preheat the oven to 180°C on the conventional setting. Prepare an 8-inch baking tray lined with foil.

2.In a pan, melt the butter until it turns a deep golden brown. Remove from heat, strain, and add dark chocolate and cocoa powder, stirring until smooth. Set aside to cool.

3.Whisk eggs, sugar, brown sugar, and vanilla extract with an electric mixer for 5 minutes. Add the chocolate mixture and mix until combined. Gently fold in the flour and salt until incorporated.

4.Pour the batter into the tray and bake for 18 minutes.

5.To make the ladyfinger, preheat the oven to 160°C. Draw an 8x8 inch square on parchment paper (to match the brownie size) and flip the paper pencil-side down.

6.Separate the egg whites and yolks, whisk the yolks lightly, and set aside.

7.Beat the egg whites until slightly frothy, then gradually add sugar, beating until stiff peaks form. Fold in the yolks, then sift in the flour, folding gently until smooth.

8.Transfer the mixture to a piping bag with a round tip, and pipe 8-inch strips side by side until they fill the square. Lightly dust with sugar and bake for 20 minutes. Let cool and trim to match the brownie.

9.For the mascarpone cream, bloom the gelatin sheets in iced cold water. In a heatproof bowl, combine the egg yolks, sugar, and Marsala wine, then set it over simmering water without letting the bowl touch the water.

10.Whisk mixture until thickened, remove from heat, and add bloomed gelatin. Stir until melted, then mix in the mascarpone. In a separate bowl, whisk the cream until stiff and fold into the mascarpone mixture.

11.Transfer the mascarpone cream to a piping bag and pipe a thin layer over the brownie, dusting it with cocoa powder.

12.Lightly brush the ladyfinger layer with coffee on the bottom and place it on top of the cocoa. Brush additional coffee over the top until absorbed.

13.Dust with cocoa powder again and pipe another layer of mascarpone cream, smoothing the top. Chill until set.

14.Sprinkle more cocoa powder over just before serving.