Nutella Brownie Tiramisu with Frangelico and Hazelnuts

Name: Nutella Brownie Tiramisu with Frangelico and Hazelnuts
Prep time: 25 min
Cook time: 35 min
Yield: 8 serving
Ingredients: 250 gm Nutella; 2 whole eggs; 150 gm plain flour; 1 teaspoon baking powder; 500 gm mascarpone; 250 ml cream; 3 egg yolks; 20 gm caster sugar; 3 egg whites; 20 gm caster sugar; 2 teaspoons vanilla extract; 6 single savoiardi sponge fingers; 250 ml coffee; 40 gm caster sugar; 125 ml Frangelico; 1/4 cup Nutella; 2 tablespoons Frangelico mixture; 30 gm hazelnuts

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Prep Time
25 mins
Cook Time
25 mins
Servings
8
Course
Dessert, Cake
Cuisine
Australian, Canadian

Nutella Brownie Tiramisu with Frangelico and Hazelnuts

Iris Warren

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Who doesn't love Nutella. Imagine it in Brownies?. oh yes this is the dessert you should try. Make this dessert ahead and rest easy at dessert time.

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Ingredients

Servings

Brownie

250 gm Nutella 1 cup
2 whole eggs large
150 gm plain flour 1 cup
1 teaspoon baking powder

Mascarpone Cream Mixture

500 gm mascarpone
250 ml cream thickened or cream with 30% butterfat
3 egg yolks 60 - 65 gm
20 gm caster sugar 1 Tablespoon
3 egg whites 90-100 gm
20 gm caster sugar 1 tablespoon
2 teaspoons vanilla extract or 1/2 a vanilla bean
6 single savoiardi sponge fingers lady finger biscuits

Frangelico Mixture

250 ml coffee extra strong ( I used instant 1 tablespoon)
40 gm caster sugar 2 Tablespoons
125 ml Frangelico or kahlua

Nutella drizzle

1/4 cup Nutella approximately
2 tablespoons Frangelico mixture or enough to make a nice drizzle (above)
30 gm hazelnuts roasted or praline recipe link below

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Instructions

Put the nutella and eggs into a bowl and beat well. Add the flour and baking powder. Mix well again and spread into the lined tray. (11x 13 cm) Bake for 15 - 20 minutes or till just cooked through. Leave to cool
Make the coffee syrup by putting one heaped tablespoon of instant ( or more depending on strength) coffee in a jug. Pour over hot water and stir in the sugar. once dissolved add the 125 ml of liqueur. set aside
Prepare the Tiramisu ( trifle) dish and line the bottom with the sponge fingers. Pour enough coffee syrup over them to soak them. A bit at a time is the best way to go but they do need to be fully soaked.
Chop the hazelnuts ready to add at the end. Also break off a corner of brownie so that you can use that on the top as well.
Beat the yolks with 1 tablespoon of the sugar and the vanilla till light and pale and thickened. Set aside. Then in another bowl beat the cream till soft peak. Put the mascarpone into a bowl and beat just till mixed together then fold through the egg yolks or beat both together gently with a hand mixer till just combined. Then fold through the cream. Now you have a lovely creamy mixture.
Clean the beaters and whisk the egg white and 1 Tablespoon of sugar till stiff and white and fold this gently in two lots through the mascarpone mixture. Now you are ready to assemble. ( see eggless recipe below)
spread half of the mixture over the sponge fingers. Put chunks of cold brownie on top in a single layer. Splash a little extra coffee onto it. Just a tiny bit (maybe 2-3 Tablespoons)
Cover with the other half of the Mascarpone and smooth over. Sprinkle with the extra piece of crumbled brownie and chopped nuts.
Finally make a Nutella drizzle by putting the nutella in a small bowl and add a couple of teaspoons at a time of coffee syrup. The mix will get claggy and dense before it loosens into a silky smooth drizzle. Remember only a bit of liquid at a time.

Notes

Eggless> If you are concerned about eggs whip 600 ml of cream to soft peak with 1 tablespoon of icing sugar and vanilla. Fold the cream into the lightly beaten mascarpone.
For a thicker brownie use a smaller tray
Don't try to beat mascarpone except to mix it . You can't beat it like cream.