Preparation

• To make the Brownie Tiramisu, in a bowl combine the sunflower seed oil with the sugar, vanilla extract, and coffee. Beat with an electric mixer until a foamy mixture is obtained. Then incorporate the eggs and mix everything together.

• Then add the flour, continuing to mix, and once it is fully incorporated, add the unsweetened cocoa and baking powder. Mix until the ingredients are completely absorbed and a smooth, homogeneous mixture is obtained.

• Grease a rectangular baking dish 14×9 inches (I used a glass dish, the same one I used to assemble the dessert) and pour in the mixture. Even out the surface with the back of a spoon and bake in a preheated oven at 350°F for 20/25 minutes, use the toothpick test. Once cooked, remove from oven and let cool completely.

• Separate the egg yolks from the egg whites and beat the latter until very stiff. In a large bowl, beat the yolks with the sugar until a foamy mixture is obtained. Then add the mascarpone and blend until a smooth cream is obtained.

• Add the beaten egg whites, and with the help of a wooden spoon (or spatula), blend with an upward motion, being careful not to deflate the egg whites.

• Make the coffee and pour it into a bowl to let it cool slightly. Then soak the surface of the brownie with the coffee. Form a layer of tiramisu cream, soak the Oreos in the coffee and place them on the cream layer, dust with unsweetened cocoa. Finish with another layer of cream, a sprinkle of cocoa, and garnish with chocolate chips.
  Refrigerate and serve when needed. Enjoy!

• In a small pot, pour 1.4 oz of water and 2 tablespoons of sugar, stir well, put on the stove and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Put the yolks in a bowl and add the syrup in a stream, continuing to beat until completely cool.
  In a bowl, beat the egg whites. Meanwhile, in a small pot, pour 2 tablespoons of sugar and 0.5 oz of water. Stir well, put on the stove, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Pour the syrup over the egg whites and beat until well combined.
  Once the eggs are pasteurized, you can proceed with making the cream, obviously omitting the sugar used for pasteurization.

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