Brownie tiramisu with egg liqueur

Ingredients for 12 servings:

• 140 g chocolate, 60-70% cocoa content
• 220 g butter
• 250 g sugar, fine
• 4 eggs
• 120 g flour
• 40 g macadamia nuts, roughly chopped
• 100 ml coffee, strong or espresso, to soak the brownies
• 250 g mascarpone
• 200 ml whipped cream
• 60 g sugar
• 1 tsp, heaped cocoa powder, for dusting
• 5 tbsp egg liqueur, for drizzling

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

For the batter, place the chocolate in a bowl and melt it over a hot water bath. Add the butter and beat until creamy. Gradually beat in the eggs alternately with the sugar. Stir the coarsely chopped nuts and flour into the chocolate mixture. Pour the batter into a small, lined baking sheet or casserole dish, about 2.5 cm high. Bake in a preheated oven at 170 degrees Celsius for about 40 minutes. Let it cool and then cut into brownies measuring about 4 x 4 cm. In a bowl, stir the mascarpone until smooth. Whip the cream with the sugar until stiff peaks form. Fold the mascarpone into the cream, spoonful by spoonful. Halve the brownies horizontally, place one layer in a 25 x 25 cm dish, and drizzle with a little coffee or espresso. Spread some of the mascarpone cream on this layer and then add another layer of brownies on top. Continue in this process until all the brownies, cream, and coffee have been used up. Chill for at least 2 hours. Before serving, dust with cocoa and drizzle with egg liqueur.