Fudgy Brownie Tiramisu
Fudgy Brownie Tiramisu
Rated 5.0 stars by 1 users
Servings
16
Calories
220
Total Time
4 hours (includes 3 hrs chill time)
Great make ahead dessert – make it in stages – freeze brownie, then prep the tiramisu topping a day or two before serving.
Ingredients
-
1 pkg Fudgy Brownie Mix
- 2 eggs
-
½ cup unsalted butter
-
¼ cup milk, your choice
- 1 tsp vanilla extract
-
10-12 Ladyfinger biscuits
-
½ cup strongly brewed coffee, room temperature
- 1 cup light cream cheese, softened
-
2 tbsp icing sugar
- 1 tsp Cinnamon (ground)
- 1 cup whipping cream (35%)
Directions
Lightly oil 8” silicone square pan.
- Place butter in a large microwavable bowl or measuring cup. Microwave on high, at 20-sec intervals, until melted. Stir in mix until well combined. Stir in eggs, milk, and vanilla. Scrape into pan; evenly spread batter.
- Microwave, uncovered, on high for 4 min. Let cool in pan. See Recipe Tip if making brownies ahead of time.
Meanwhile in a large bowl, using an electric mixer, beat cream cheese with icing sugar and cinnamon until smooth. Beat in 2 tbsp whipping cream to loosen the mixture, then add the remaining whipping cream. Beat on high until stiff peaks form when beaters are lifted.
- Pour coffee into a shallow bowl. One at a time, dip ladyfingers into coffee, turning over quickly to lightly coat each side. Arrange on top of brownie – break to fit, as needed. Discard any leftover coffee.
- Dollop remaining whipped cream mixture over ladyfingers; spread evenly to cover. Cover, and refrigerate for at least 3 hours or up to overnight. Dust with cocoa before serving, if desired.
Recipe Note
If making brownie ahead of time, rest in pan for 6 minutes, then unmold. Seal tightly in plasstic wrap and refirdgerate overnight of freeze for up to 2 weeks.
Nutrition
Nutrition
- per serving
- Calories
- 220
- Fat
- 14 grams
- Cholesterol
- 70 milligrams
- Sodium
- 150 milligrams
- Carbs
- 21 grams
- Protein
- 4 grams
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