Brownie squares with tiramisu cream and strawberries

A deeply chocolatey brownie topped with luscious tiramisu cream and fresh strawberries (or raspberries, if you prefer). It is an irresistible combination. These elegant brownie squares are easy to portion, not overly sweet and perfect alongside a cup of coffee for an afternoon treat. For the best results, use high-quality ingredients and fresh seasonal berries rather than frozen fruit. Guaranteed applause from everyone who tries them!

Ingredients for the brownie:

• 180 g butter
• 250 g dark chocolate (50% cocoa), finely chopped
• 2 teaspoons instant coffee
• 3 large eggs
• 2 teaspoons vanilla extract
• 250 g caster sugar
• 100 g plain flour
• ¼ teaspoon baking powder
• a pinch of salt

All ingredients should be at room temperature.

Melt the butter in a saucepan and remove from the heat. Add the instant coffee and chopped chocolate. Leave for 2 minutes, then stir until smooth and glossy. Leave to cool slightly.

In a separate bowl, lightly whisk the eggs (do not beat them until frothy). Add the vanilla extract and sugar and whisk until combined. Pour in the slightly warm chocolate mixture and stir to combine. Add the sifted flour, baking powder and salt. Mix only until the ingredients are incorporated.

Pour the batter into a 33 × 23 cm baking tin that has been greased and lined with baking parchment.

Bake at 160°C (fan) or 180°C (conventional oven) for approximately 30–33 minutes. The brownie may rise slightly, crack around the edges or develop a crinkled top. A skewer inserted into the centre may come out moist, but it should not show any raw batter. Brownies are generally not tested with a skewer, as it is not a reliable indicator of doneness. Remove from the oven and leave to cool completely.

Ingredients for the tiramisu cream:

• 375 g mascarpone, chilled
• 2 large eggs, separated
• 2 tablespoons caster sugar
• 30 ml Amaretto liqueur

Place the egg yolks and sugar into the bowl of a stand mixer. Whisk until pale, thick and creamy. Gradually add the mascarpone in several additions, mixing until smooth. Add the Amaretto and mix briefly to combine. In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites gently into the mascarpone mixture in three additions.

Spread the tiramisu cream evenly over the cooled brownie base and smooth the surface with a spatula. Refrigerate overnight.

To finish:

• cocoa powder, for dusting
• fresh strawberries

Before serving, dust the chilled dessert generously with cocoa powder. Cut into squares and top each piece with fresh strawberries. Fresh raspberries also work beautifully.

Store the brownie squares in the refrigerator.

Please note that the brownie layer will become firmer when chilled due to its high chocolate content. This is completely normal. Once brought back to room temperature, it will regain its ideal texture.

Enjoy!