Yesterday Derek and I surprised his mom with a Mother’s Day breakfast feast.
The plan was to arrive early and have his mom wake up to a house smelling of bacon and fresh coffee, but she decided to be an early riser for Mother’s Day. Oh, well. We didn’t exactly give her the surprise we were going for, but she did have the chance to sit back and relax as we prepped some of her breakfast favorites.
On the menu, we had:
Hashbrowns + Whole Wheat Toast (unpictured)
And Tiramisu Brownies
I know, right? Helllooooo Gorgeous!
The brownies were a special treat Derek and I made from scratch the night before thanks to a little care package courtesy of Barista Prima Coffeehouse (as part of the K-Cup Ambassador program).
Included in the package were all the ingredients needed to make the brownies, plus a few optional surprises we could include to make them our own. Anyone who knows me, knows I’m not much of a baker, but I love a challenge and the brownies sounded like a good one.
Here’s my version:
Courtesy of Chef Maureen Joyce and Braista Prima Coffeehouse
- 12 oz dark chocolate chips
- 1 cup salted butter, softened
- 1 cup sugar
- 4 whole eggs
- 4 egg whites
- 1 cup cake flour
- 1 package soft ladyfingers
- 1 c Barista Prima Coffeehouse® Italian Roast coffee, brewed
- 4 egg whites
- 1/4 cup sugar
- 1/2 cup chopped, roasted hazelnuts
- 8 oz Mascarpone cheese, at room temperature
- 8 oz cream cheese, at room temperature
- 2 teaspoons vanilla extract
Using a double boiler, melt the chocolate chips. Stir until smooth, then set aside to cool. Preheat the oven to 350 degrees F. Grease a 13″ x 9″ baking pan and set aside.
Add the melted chocolate to a mixing bowl, fitted with the paddle attachment. Beat in the butter, followed by 1 cup of sugar, then the 4 whole eggs and 4 egg whites. Add the cake flour, Mix until just combined. Pour the batter into the prepared baking pan, minus 1 cup of brownie batter.
Place the ladyfingers upside down on top of the batter, pushing down slightly on each one. Brew 1 Barista Prima Coffeehouse® Italian Roast K-Cup pack. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated.
In another bowl, combine the mascarpone cheese, cream cheese, 1/4 cup of sugar, 4 egg whites, hazelnuts, and the vanilla extract. Carefully spread topping over ladyfingers. Then, place spoonfuls of the reserved brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. Sprinkle with any remaining hazlenuts.
Bake for 45-50 minutes, or until center is almost set and brownies begin to pull away from the sides of the pan. Cool completely in the pan before slicing.
Derek and I made the brownies together. It was his first time ever using a double boiler and my first time messing with lady fingers or mascarpone cheese. The recipe was easy to follow, but a little time consuming. Tip: Don’t be shy with the coffee and the lady fingers. I wish I would have been a little more heavy handed there.
The brownies were amazing. They were fluffy, moist, and the perfect mix of brownie and tiramisu. The recipe also made a TON. We took half the pan to Mother’s Day brunch and still had plenty leftover.
And Mom’s verdict? She kept going back for “just one more bite.” I’d say that means they were a hit!
Did you do anything special for your mom/ mother-in-law for Mother’s Day this year?