Ingredients

Scale

For the Brownie Base:

1 large egg

3/4 cup (150g) granulated sugar

1 tsp vanilla extract

1/4 cup (50g) neutral oil

1/2 cup (60g) all-purpose flour

1/4 cup (21g) cocoa powder

1/2 tsp kosher salt

For the Filling:

1/2 cup strong black coffee

3 tbsp orange extract (or Grand Marnier alternative)

1 pint vanilla bean ice cream, softened slightly

1/2 cup (4 oz) mascarpone cheese

1 pint coffee ice cream, softened slightly

6–8 ladyfingers

For the Swiss Meringue:

4 egg whites (120g)

1 cup (198g) granulated sugar

Pinch of kosher salt

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Instructions

1. Bake the brownie base: Preheat oven to 325°F (163°C). Line an 8×4 inch loaf pan with parchment paper. Mix egg, sugar, and vanilla until fluffy. Add oil, flour, cocoa, and salt. Bake for 18 minutes. Cool completely.

2. Line the loaf pan with plastic wrap. Mix mascarpone with softened vanilla ice cream. Spread as bottom layer.

3. Dip ladyfingers in coffee + orange extract. Layer on top of mascarpone ice cream. Freeze 30 minutes.

4. Spread softened coffee ice cream over ladyfingers. Top with brownie layer. Press gently. Wrap and freeze at least 4 hours.

5. Make Swiss meringue: Combine egg whites, sugar, and salt in a heatproof bowl. Heat over simmering water, whisking until 160°F or sugar is fully dissolved. Whip until glossy, stiff peaks form.

6. Unmold dessert. Spread meringue over all sides. Torch until golden. Serve immediately.

Notes

For a more intense coffee flavor, add instant espresso powder to the mascarpone layer.

Use store-bought brownie or brownie mix to save time.

Torching can be done before or after freezing.

Author: Tiramisu Cake
Prep Time: 25 minutes
Cook Time: 8 hours (freezing time)
Category: Dessert
Method: No Bake, Frozen
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 120mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg