Brownie Tiramisu Cheesecake with Malted Whipped Cream Recipe
This decadent Brownie Tiramisu Cheesecake combines a rich, fudgy brownie base with a creamy mascarpone cheesecake layer, topped with coffee-soaked sponge fingers evocative of traditional tiramisu and finished with a luscious malted whipped cream and a dusting of cocoa powder. Perfect for dessert lovers seeking a unique twist on classic Italian and chocolate flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes including chilling
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Brownie Base
- 80 g unsalted butter, plus extra for greasing
- 140 g good-quality dark chocolate, roughly chopped
- 2 large eggs
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 teaspoon vanilla extract
- 70 g plain flour
- ½ teaspoon salt
Cheesecake Layer
- 480 ml double cream, cold from the fridge
- 450 g mascarpone, room temperature
- 1 teaspoon vanilla extract
- 110 g icing sugar, sieved
Tiramisu Layer
- 150 ml cooled coffee
- 8-10 sponge fingers (enough to cover the cake in a single layer)
Cream Topping
- 300 ml double cream
- Cocoa powder, for dusting
Instructions
- Prepare Brownie Base: Preheat your oven to 180°C (350°F) and grease a suitable cake pan with butter. Melt the unsalted butter and dark chocolate together over a bain-marie or gently in the microwave, stirring until smooth. In a mixing bowl, whisk the eggs, caster sugar, and brown sugar until pale and slightly fluffy. Stir in the vanilla extract, then fold in the melted chocolate and butter mixture. Sift in the plain flour and salt, folding gently until combined. Pour the batter into the prepared pan, smoothing the top, and bake for approximately 18-20 minutes until set but still fudgy in the center.
- Make Cheesecake Layer: While the brownie base cools, whip the cold double cream until soft peaks form. In another bowl, beat the mascarpone with vanilla extract and sieved icing sugar until smooth. Gently fold the whipped cream into the mascarpone mixture to create a light, creamy texture. Chill until ready to assemble.
- Assemble Tiramisu Layer: Pour the cooled coffee into a shallow dish and quickly dip each sponge finger, just enough to soak but not soggy. Arrange the coffee-soaked sponge fingers in a single layer over the cooled brownie base, pressing gently to cover fully.
- Add Cheesecake Layer: Spoon the mascarpone cream mixture evenly over the tiramisu sponge finger layer, smoothing the top with a spatula. Refrigerate the assembled cake for at least 2 hours or until set to allow the layers to meld beautifully.
- Prepare Cream Topping: Whip the remaining 300 ml double cream to stiff peaks. For the malted flavor, you may gently fold in malt powder or malted milk powder if desired. Spread or pipe the malted whipped cream on top of the set cheesecake layer finely.
- Final Touch: Just before serving, dust the top generously with cocoa powder for a classic tiramisu finish. Slice and serve chilled for best results.
Notes
- Ensure the brownie base is not overbaked; it should remain fudgy to complement the creamy layers.
- Use high-quality dark chocolate and real mascarpone for best flavor and texture.
- Feel free to add a splash of coffee liqueur or rum to the coffee soak for an adult twist.
- Preparing the dessert a day ahead allows flavors to blend and improves texture.
- If malt powder is unavailable, you can omit it or substitute with a teaspoon of vanilla extract in the whipped cream.
