Espresso Brownie Tiramisu Cups

Directions

1. Heat the oven to 350 F (175 C). Line an 8-by-4-inch loaf pan with parchment. Melt the butter in a saucepan, remove from the heat, then stir in the 100 g sugar. Let cool for 5 minutes.
2. Whisk in the egg and 1/2 teaspoon vanilla. Fold in the cocoa, flour and salt until combined. Spread in the pan. Bake for 18 to 22 minutes, until the edges are set and a tester comes out with moist crumbs. Cool completely, about 1 hour, then cut into small cubes.
3. Stir 1 teaspoon sugar into the cooled espresso. Toss the brownie cubes gently with the espresso, adding it in two portions so it absorbs evenly.
4. Place the cold mascarpone, cold cream, icing sugar and 1 teaspoon vanilla in a chilled bowl. Beat on low to combine, then on medium just until thick and spoonable with medium-stiff peaks. Stop as soon as it holds its shape.
5. Divide half the brownie cubes among six cups. Add half the mascarpone cream. Repeat the layers with the remaining brownies and cream.
6. Cover and refrigerate for at least 2 hours. Dust with cocoa and add the chocolate curls just before serving.

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