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%)
Preparation
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.
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.
