Mystery Bag Mascarpone Brownie Tiramisu

Preheat the oven to 350°F and line a 20 × 30 cm rectangular baking pan with parchment paper.

Melt the butter and let it cool slightly.

In a large mixing bowl, whisk together the melted butter, 600 g sugar, 6 eggs, 100 g cocoa powder, 200 g plain flour, and 130 g chocolate chips until the batter is smooth and fully incorporated.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 25–30 minutes, or until the centre is just set and a toothpick inserted comes out with a few moist crumbs.

Remove the brownie from the oven and allow it to cool completely in the pan.

While the brownie cools, whip the 450 g heavy cream to stiff peaks and refrigerate the whipped cream.

In a small saucepan, combine 300 g sugar and 40 g water. Heat over medium, stirring gently, until the syrup reaches 244°F (soft‑ball stage).

In a stand mixer, beat the 8 egg yolks on medium speed. With the mixer running, slowly drizzle the hot syrup into the yolks in a thin stream, then continue beating.

Increase the mixer speed and beat the yolk‑syrup mixture until it becomes pale, thick, and has cooled to room temperature.

Add the 800 g mascarpone cheese to the yolk mixture and beat until smooth and fully incorporated.

Fold the chilled whipped cream into the mascarpone‑yolk mixture gently, preserving as much air as possible. Chill the tiramisu cream in the refrigerator until needed.

Combine the cooled espresso and the optional coffee liqueur in a shallow dish.

Quickly dip each ladyfinger biscuit into the espresso mixture (do not soak) and arrange a single layer of dipped biscuits over the cooled brownie.

Spread the tiramisu cream evenly over the ladyfinger layer, then pipe any remaining cream in decorative dollops on top.

Dust the surface generously with cocoa powder.

Refrigerate the assembled dessert for at least 6 hours, preferably overnight, to allow the flavours to meld and the cream to set.

Before serving, cut the tiramisu brownie into squares or rectangles and serve chilled.