hicker brownie).
In a large bowl; combine the flour, cocoa powder, salt
00b0F. Line 2 baking sheets with parchment paper.
Beat egg
oaf pan and line with parchment. Place the cocoa powder in a bowl
o 350\u00b0F. Mix the cocoa powder with 6-7 tbsp of boiling
he surface of the cream with plastic wrap, let it cool
nd line 2 baking trays with parchment paper.
Cream butter
Line a mini muffin tin with plain or seasonally colored paper
00b0F. Cream together the butter with 1/2 cup agave nectar
oasting pan and season. Brush with 1/2 the mustard mixture
x5x3 inch metal loaf pan with plastic wrap, leaving a 2
ny gaps. Sprinkle with almond liqueur. Warm chocolate with cream and mix
repared pan. Line with baking paper and fill with pie weights. Blind
ightly flour a muffin tray with 6 deep cups. For the
ish. Line 2 oven trays with parchment paper.
Whisk together
n the center comes out with moist crumbs attached.
Meanwhile
ixture into dessert glasses. Dust with cocoa powder and serve with Amaretti cookies.
Whisk 6 egg yolks, powdered sugar and vanilla extract until creamy. Add mascarpone. Whip egg whites and a pinch of salt to medium-stiff peaks and fold in. Set aside.
Arrange 1/2 the cookies in the bottom of a 11x6 inch shallow dish. Combine espresso and grappa then drizzle 1/2 over cookies. Pour 1/2 the mascarpone cream over top. Repeat layers with remaining cookies, espresso mixture and mascarpone cream. Chill for 3 hours.
Serve tiramisu sprinkled with cocoa powder and strawberries on the side.
Heat coffee and sugar until sugar dissolves. Remove ice cream from container and slice. Layer in a loaf pan with coffee syrup and cookie crumbles. Press down slightly to flatten mixture then freeze for 1-2 hours. Let stand at room temperature before scooping into bowls. Dust with cocoa powder to serve.
by 5 loaf pan with parchment paper.
Place chopped
r 9 inch round pan with non-stick spray. In a