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Orange Cointreau Tiramisù on an Orange Fudge Brownie
is the best of Italy-France-USA in one single dessert!
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Orange Cointreau Tiramisù on an Orange Fudge Brownie
is the best of Italy-France-USA in one single dessert!
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I love orange & chocolate and created this dessert during a tiramisu phase where I was making them in every flavor possible. Feel free to replace the orange in both the brownies & tiramisù with Amaretto. The brownies themselves are delicious if you only want the brownies...
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but the tiramisù is heavenly.
Prepare this dessert the day before serving.
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Prepare this dessert the day before serving.
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Orange Fudge Brownies
20 tablespoons (1-1/3 cups / 300 grams) unsalted butter
3 ½ ounces (100 grams) Intense Orange Chocolate by Lindt (or equivalent orange-scented or other semisweet/bittersweet chocolate)
2 ounces (60 grams) unsweetened chocolate
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Orange Fudge Brownies
20 tablespoons (1-1/3 cups / 300 grams) unsalted butter
3 ½ ounces (100 grams) Intense Orange Chocolate by Lindt (or equivalent orange-scented or other semisweet/bittersweet chocolate)
2 ounces (60 grams) unsweetened chocolate
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2 ½ cups (500 grams) sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 – 2 tablespoons Cointreau or Grand Marnier or 1 teaspoon orange extract
5 large eggs
1 ½ cups (210 grams) flour (lightly spooned into measuring cup then leveled with a knife)
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2 ½ cups (500 grams) sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 – 2 tablespoons Cointreau or Grand Marnier or 1 teaspoon orange extract
5 large eggs
1 ½ cups (210 grams) flour (lightly spooned into measuring cup then leveled with a knife)
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1 ½ cups (125 grams) coarsely chopped pecans or other nut, optional
Preheat the oven to 350°F (180°C).
Lightly but thoroughly butter a six-cup heart-shaped or cupcake tin or equivalent for large muffins/cupcakes (each cup holds a little more than one soup ladle
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1 ½ cups (125 grams) coarsely chopped pecans or other nut, optional
Preheat the oven to 350°F (180°C).
Lightly but thoroughly butter a six-cup heart-shaped or cupcake tin or equivalent for large muffins/cupcakes (each cup holds a little more than one soup ladle
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of batter) and one 15 ½ x 10 ½ x 1-inch (approximately 39 x 26 x 2 ½ cm) jellyroll pan.
If you aren’t making the tiramisù then use a 15 ½ x 10 ½ (39 x 26 cm) baking pan or slightly larger jellyroll pan for thinner brownies.
In a medium saucepan over low heat, melt the
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of batter) and one 15 ½ x 10 ½ x 1-inch (approximately 39 x 26 x 2 ½ cm) jellyroll pan.
If you aren’t making the tiramisù then use a 15 ½ x 10 ½ (39 x 26 cm) baking pan or slightly larger jellyroll pan for thinner brownies.
In a medium saucepan over low heat, melt the
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butter together with the 2 chocolates, stirring gently to keep from burning. Remove from the heat when almost but not completely melted, continuing to stir off the heat until all the butter and chocolate are melted. Allow to cool slightly.
Scrape all of the
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butter together with the 2 chocolates, stirring gently to keep from burning. Remove from the heat when almost but not completely melted, continuing to stir off the heat until all the butter and chocolate are melted. Allow to cool slightly.
Scrape all of the
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chocolate-butter liquid into a large heatproof mixing bowl and add the sugar, salt, & vanilla and stir or whisk until well blended. It will be grainy.
Stir in the Cointreau, Grand Marnier, or orange extract.
Vigorously whisk or stir in the eggs one at a time, blending
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chocolate-butter liquid into a large heatproof mixing bowl and add the sugar, salt, & vanilla and stir or whisk until well blended. It will be grainy.
Stir in the Cointreau, Grand Marnier, or orange extract.
Vigorously whisk or stir in the eggs one at a time, blending
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well after each addition. The batter should become smooth & no longer grainy. Stir in the chopped pecans and the flour until well blended and smooth.
Ladle batter into each buttered cupcake/muffin cup of the tin until filled about halfway & not more than ¾ full. Pour
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well after each addition. The batter should become smooth & no longer grainy. Stir in the chopped pecans and the flour until well blended and smooth.
Ladle batter into each buttered cupcake/muffin cup of the tin until filled about halfway & not more than ¾ full. Pour
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the rest into the prepared jellyroll pan & smooth, making sure the batter fills the corners and all the way to the edges.
Bake the brownies for 25 – 30 minutes, depending on the size of the pans & the oven, until the brownies are set & the top shiny. This can take 35
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the rest into the prepared jellyroll pan & smooth, making sure the batter fills the corners and all the way to the edges.
Bake the brownies for 25 – 30 minutes, depending on the size of the pans & the oven, until the brownies are set & the top shiny. This can take 35
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minutes or a bit more for a baking pan with all the batter. A toothpick inserted into the brownies should come out clean. If you prefer your brownies gooey & slightly undercooked in the center, take them out of the oven sooner, but the top should be uniformly set & shiny.
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minutes or a bit more for a baking pan with all the batter. A toothpick inserted into the brownies should come out clean. If you prefer your brownies gooey & slightly undercooked in the center, take them out of the oven sooner, but the top should be uniformly set & shiny.
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Remove the tins from the oven & allow to cool on racks.
For the tiramisù...when I write a cookbook, the recipes are exact, but when I make a recipe like this I play it by ear, so this might make more or less depending on the number & size & depth you make them. Any
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Remove the tins from the oven & allow to cool on racks.
For the tiramisù...when I write a cookbook, the recipes are exact, but when I make a recipe like this I play it by ear, so this might make more or less depending on the number & size & depth you make them. Any
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leftover Tiramisù cream can be eaten as is or served with more brownies.
Orange Cointreau Brownie Tiramisù
I prepared 8 individual (3 ½-inch/9-cm diam) tiramisù.
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leftover Tiramisù cream can be eaten as is or served with more brownies.
Orange Cointreau Brownie Tiramisù
I prepared 8 individual (3 ½-inch/9-cm diam) tiramisù.
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Orange Cointreau Brownies (½ x 10 ½ x 1-inch (@ 39 x 26 x 2 ½ cm) jellyroll pan)
Bitter orange marmalade or jelly + a bit of Cointreau
4 large eggs, separated
2 cups (500 grams) fresh mascarpone
½ cups (100 grams) granulated sugar, divided
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Orange Cointreau Brownies (½ x 10 ½ x 1-inch (@ 39 x 26 x 2 ½ cm) jellyroll pan)
Bitter orange marmalade or jelly + a bit of Cointreau
4 large eggs, separated
2 cups (500 grams) fresh mascarpone
½ cups (100 grams) granulated sugar, divided
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2 – 3 tablespoons Cointreau or Grand Marnier
Unsweetened cocoa powder for dusting
Prepare 8 x 3 ½-inch (9-cm) diameter - approximately 2-inch (5-cm) high - metal pastry rings on a large flat platter or baking sheet.
(these photos show what the metal rings look like)
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2 – 3 tablespoons Cointreau or Grand Marnier
Unsweetened cocoa powder for dusting
Prepare 8 x 3 ½-inch (9-cm) diameter - approximately 2-inch (5-cm) high - metal pastry rings on a large flat platter or baking sheet.
(these photos show what the metal rings look like)
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Separate the egg yolks from the whites. Set the whites aside is a medium bowl, preferably plastic or metal.
Beat the yolks in a large bowl with all except 1 tablespoon of the sugar until very thick, creamy & pale. Beat in the mascarpone until well blended & creamy.
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Separate the egg yolks from the whites. Set the whites aside is a medium bowl, preferably plastic or metal.
Beat the yolks in a large bowl with all except 1 tablespoon of the sugar until very thick, creamy & pale. Beat in the mascarpone until well blended & creamy.
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Stir in 2 tablespoons of Cointreau.
Using very clean beaters, beat the whites until they start to stiffen. Add the remaining tablespoon of sugar gradually, continuing to beat the whites until stiff peaks hold.
Carefully fold the whites, a third at a time, into the
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Stir in 2 tablespoons of Cointreau.
Using very clean beaters, beat the whites until they start to stiffen. Add the remaining tablespoon of sugar gradually, continuing to beat the whites until stiff peaks hold.
Carefully fold the whites, a third at a time, into the
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mascarpone/egg mixture: using a spatula, gently fold the whites into the mixture after each addition so as not to break the air in the whites.
Taste the mascarpone cream, adding a bit more sugar or Cointreau to taste.
Using individual metal ring molds, press each
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mascarpone/egg mixture: using a spatula, gently fold the whites into the mixture after each addition so as not to break the air in the whites.
Taste the mascarpone cream, adding a bit more sugar or Cointreau to taste.
Using individual metal ring molds, press each
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mold into the brownies; carefully slide a wide spatula underneath the brownie & the ring and lift off of the pan. Invert the mold with the brownie base inside it & place the inverted ring mold on a platter; press the circle of brownie down into the mold, sliding it so
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mold into the brownies; carefully slide a wide spatula underneath the brownie & the ring and lift off of the pan. Invert the mold with the brownie base inside it & place the inverted ring mold on a platter; press the circle of brownie down into the mold, sliding it so
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it rests at the bottom on the plate (still inside of the ring): the brownie is now upside down so the crusty, shiny top side is down & the moister bottom side is up.
Once all of the ring molds have a brownie base (inverted) & are lined up on the platter or clean cookie
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it rests at the bottom on the plate (still inside of the ring): the brownie is now upside down so the crusty, shiny top side is down & the moister bottom side is up.
Once all of the ring molds have a brownie base (inverted) & are lined up on the platter or clean cookie
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tray, melt several tablespoons of bitter orange marmalade or jelly over very low heat, stirring to avoid burning; stir in a capful of Cointreau to liquefy if needed. Using a pastry brush, dab a layer of orange marmalade onto & all over each brownie base, as much or as
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tray, melt several tablespoons of bitter orange marmalade or jelly over very low heat, stirring to avoid burning; stir in a capful of Cointreau to liquefy if needed. Using a pastry brush, dab a layer of orange marmalade onto & all over each brownie base, as much or as
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little as desired. Spoon the prepared Cointreau mascarpone cream into each ring mold on top of the brownie base to fill up to the top of each of the rings. Level the top with a blade.
Cover all of the filled ring molds with plastic wrap and refrigerate overnight.
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little as desired. Spoon the prepared Cointreau mascarpone cream into each ring mold on top of the brownie base to fill up to the top of each of the rings. Level the top with a blade.
Cover all of the filled ring molds with plastic wrap and refrigerate overnight.
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To serve, slide a wide spatula underneath the tiramisù in the metal ring, one at a time, and place one on each individual dessert place. Dust the surface of each tiramisù generously with unsweetened cocoa powder. Carefully slide a thin, sharp knife around each tiramisù
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To serve, slide a wide spatula underneath the tiramisù in the metal ring, one at a time, and place one on each individual dessert place. Dust the surface of each tiramisù generously with unsweetened cocoa powder. Carefully slide a thin, sharp knife around each tiramisù
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to loosen from the metal ring then gently twist and lift the ring mold off of the tiramisù.
Serve and eat immediately. If alone, do not eat all 8 of them. Share.
Keep uneaten tiramisù in the refrigerator.
With love.
to loosen from the metal ring then gently twist and lift the ring mold off of the tiramisù.
Serve and eat immediately. If alone, do not eat all 8 of them. Share.
Keep uneaten tiramisù in the refrigerator.
With love.
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