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Raspberry Panna Cotta Tiramisu Cheesecake Brownies

2023-02-20 - Written by: Giulia Bianchi

Italian American Dessert Cheesecake Brownies

Raspberry Panna Cotta Tiramisu Cheesecake Brownies

A unique fusion of Italian and American desserts, featuring raspberry panna cotta layers in a rich brownie and tiramisu-inspired cheesecake.

Raspberry Panna Cotta Tiramisu Cheesecake Brownies

Servings

12-15 brownies

Prep Time

30 minutes

Cook Time

25-30 minutes

Total Time

55-60 minutes

Ingredients

For the brownie layer:

  • 1 and 1/2 sticks of unsalted butter, plus more for greasing
  • 2 cups of sugar
  • 4 large eggs
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of vanilla extract
  • 1 and 1/4 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 cup of semi-sweet chocolate chips

For the raspberry panna cotta layer:

  • 8 ounces of mascarpone cheese
  • 1 cup of heavy cream
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of vanilla extract
  • 1/4 cup of raspberry jam
  • 1 cup of fresh raspberries

For the tiramisu cheesecake layer:

  • 12-16 ladyfingers
  • 1 cup of strong brewed coffee
  • 8 ounces of mascarpone cheese
  • 1/2 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract

For the ganache topping:

  • 1 cup of heavy cream
  • 1 cup of semi-sweet chocolate chips

Instructions

Step 1: Preheat and prepare baking dish

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish with butter and line it with parchment paper.

Step 2: Make the brownie layer

In a medium bowl, whisk together flour, salt, and unsweetened cocoa powder. Set aside. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow melted chocolate to cool slightly. In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Add the flour mixture to the wet ingredients and mix until just combined. Stir in the cooled chocolate. Pour the brownie batter into the prepared baking dish and smooth out the top.

Step 3: Bake the brownies

Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs attached.

Step 4: Prepare the raspberry panna cotta layer

In a medium bowl, whip heavy cream until soft peaks form. Set aside. In another bowl, mix together mascarpone cheese, granulated sugar, and vanilla extract until smooth. Fold in whipped cream and stir in raspberry jam. Gently fold in fresh raspberries.

Step 5: Prepare the tiramisu cheesecake layer

Dip ladyfingers into coffee for about 3-5 seconds on each side. They should be soft but still retain their shape. In a large bowl, using an electric mixer, beat together mascarpone cheese, granulated sugar, eggs, and vanilla extract until smooth.

Step 6: Assemble the dessert

Once brownies are baked, let them cool completely in the pan. Cut cooled brownies into squares or rectangles. Spoon a layer of raspberry panna cotta on top of each brownie square. Next, place a ladyfinger on top of each raspberry layer and drizzle with some coffee. Spread a small amount of tiramisu cheesecake mixture over the ladyfinger.

Step 7: Top with ganache

In a double boiler or in the microwave (in 30-second increments), melt heavy cream and chocolate chips until smooth. Pour the warm ganache over each assembled dessert, spreading it evenly to cover the top.

Step 8: Refrigerate and serve

Refrigerate for at least 4 hours before serving.