Tiramisu Brownies Mascarpone Espresso (Print-Friendly Version)
Fudgy brownies with mascarpone cream and espresso-dipped ladyfingers, ideal for an indulgent dessert treat.
# What You Need:
→ Brownie Base
01 -
100 g dark or semi-sweet chocolate, finely chopped
02 -
50 g natural cocoa powder
03 -
230 g unsalted butter, cubed
04 -
4 large eggs, at room temperature
05 -
150 g granulated sugar
06 -
100 g brown sugar
07 -
100 g all-purpose flour
→ Mascarpone Cream
08 -
250 g cold mascarpone cheese
09 -
200 g cold whipping cream
10 -
50 g powdered sugar
11 -
0.5 teaspoon vanilla extract
→ Ladyfinger Soak
12 -
2 teaspoons espresso powder
13 -
150 g hot water
14 -
1 tablespoon coffee liqueur or dark rum (optional)
15 -
12 ladyfingers
→ Topping
16 -
1 tablespoon cocoa powder, for dusting
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23x23 cm square baking pan with parchment paper, ensuring coverage on both bottom and sides, then set aside.
02 -
In a small saucepan over medium heat, melt the butter fully, then continue cooking until it bubbles, the milk solids separate, and take on a golden brown, nutty-scented appearance. Remove promptly from heat.
03 -
Place chopped chocolate and cocoa powder in a medium bowl. Pour over the hot browned butter and let sit undisturbed for 3 minutes. Stir until the chocolate is fully melted and mixture is smooth.
04 -
In a large mixing bowl, combine eggs, granulated sugar, and brown sugar. Whisk or beat with an electric mixer for about 3 minutes until well combined.
05 -
While whisking constantly, slowly stream the warm chocolate mixture into the egg mixture until fully blended.
06 -
Add the all-purpose flour and gently fold with a spatula until just incorporated, being careful not to overmix.
07 -
Transfer batter into prepared pan, using an offset spatula to spread evenly. Bake for 28–30 minutes, or until a toothpick inserted in the centre emerges with a few moist crumbs. Allow brownies to cool in the pan on a wire rack.
08 -
In a large bowl, beat cold mascarpone cheese until creamy. Add cold whipping cream, powdered sugar, and vanilla extract. Beat until mixture becomes thick and just moves when the bowl is tilted, about 5–10 minutes.
09 -
In a shallow dish, combine espresso powder, hot water, and coffee liqueur or dark rum if using. Stir until dissolved.
10 -
Briefly dip each ladyfinger into the espresso mixture for 1 second per side. Allow excess to drip off. Arrange soaked ladyfingers in an even layer on top of the brownie base.
11 -
Distribute mascarpone cream evenly over the ladyfinger layer. Smooth the surface with an offset spatula.
12 -
Refrigerate for at least 1 hour to set the cream and soften the ladyfingers.
13 -
Just before serving, use a fine sieve to dust the surface with cocoa powder. Use the parchment overhang to lift out, then slice into squares with a large knife, wiping blade between cuts for clean slices.
# Important Notes:
01 -
Brown butter imparts a deep, nutty aroma to the brownie base, elevating its flavour complexity.
02 -
When soaking ladyfingers, dip briefly to maintain their structure and avoid a soggy layer.
03 -
Chilling the assembled dessert ensures clean slices and optimal texture in each layer.