Espresso Martini Tiramisu Brownie

Just look at it.. 👀

In paid partnership with MOTH Drinks.

Please drink responsibly.

If you’re an espresso martini lover, a brownie lover, or a tiramisu lover, then this recipe is for you. I happen to love all three of those things so believe me when I say this is one of my favourite desserts I’ve ever made. It’s perfect served alongside a MOTH Espresso Martini this festive season and will a real showstopper to end your feast.

Tip: You’re going to want a high sided tin to hold all of the layers in this recipe. I used this tin every time I’ve made this dessert and it holds everything perfectly.

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Serves 8

Ingredients

For the brownie:

160g unsalted butter

250g caster sugar

160g dark chocolate (70% cocoa)

1/4 tsp salt

1 tsp vanilla extract

2 medium eggs

70g plain flour

25g cocoa powder

1/4 tsp baking powder

For the tiramisu cream:

500g mascarpone cheese

110g caster sugar (60g meringue, 50g with yolks)

4 medium eggs, separated

For assembly:

200g pack of savoiardi sponge fingers

125ml tin of MOTH espresso martini

2 tbsp cocoa powder

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Method:

1. Preheat the oven to 175°C.

2. Place the butter in a large heatproof mixing bowl over a simmering pot of water (otherwise know as a bain marie) and melt. Add chocolate and stir until melted.

3. In another bowl, whisk eggs and caster sugar until light and fluffy.

4. Gently fold the melted chocolate and butter mixture into the egg and sugar mixture.

5. Sift in the flour, cocoa, and baking powder; fold until combined.

6. Line an 18cm square tin with greaseproof paper and bake for 25-30 minutes or until set. Allow to cool.

7. Open a can of MOTH espresso martini and place it in a high-sided dish.

8. Whisk egg yolks and 50g of caster sugar until thickened and creamy. Beat in the mascarpone until smooth.

9. In a separate bowl, whisk the egg whites with 60g caster sugar until stiff peaks form.

10. Gently fold the egg white meringue mix through the mascarpone mix.

    

    Steps 11 and 12.

11. Dip the ladyfingers in the bowl one by one for a second on each side, then layer them on top of the brownie in a neat pattern until the entire brownie is covered.

12. Spread the tiramisu cream mixture over the ladyfingers in the tin, tapping the tin to ensure the cream fills all the gaps.

13. Cover the top with cling film and refrigerate for at least 8 hours or ideally overnight.

14. Once the cream has set, remove the dessert from the tin. Dust the top with a generous layer of cocoa powder and slice as desired.

15. Serve up alongside a MOTH Espresso Martini and enjoy.