Brownie with Mascarpone and Raspberry

Coarsely chop the pecan nuts

Whisk the eggs with the granulated sugar

Place the chocolate and butter in a bowl and melt in the microwave; stir until a smooth and glossy emulsion is obtained.

Gradually add the mixture to the whisked eggs, stirring each time until a uniform color is achieved.

Finally, add the previously sifted flour and cocoa, and using a spatula, mix the batter with a circular motion from bottom to to

Mix in the chocolate chips and pecan nuts.

Pour the mixture into a baking tray previously buttered and floured, and bake in a preheated oven at 175°C for 25 minutes.

The surface of the dessert will crack slightly.

Let it cool and cut into 10x2 cm rectangles (for a perfect cut, It is recommended to briefly freeze it).

Whip the well-chilled DESSERT AL MASCARPONE PER TIRAMISÙ in a stand mixer for 3-4 minutes.

Using a sac-à-poche fitted with a Saint-Honoré nozzle, pipe the mascarpone onto the brownie rectangle and garnish with a raspberry and a stick of tempered chocolate.