Tiramisu Brownies

Tiramisu brownies layer fudgy brownies with espresso-soaked ladyfingers and whipped mascarpone cream for an easy tiramisu dessert that chills to perfection.

Course Dessert

Cuisine Italian-American

Keyword brownie tiramisu dessert, easy tiramisu dessert, espresso brownies, mascarpone brownies, tiramisu brownies

Prep Time 25

Cook Time 25

Chilling 4

Total Time 4 50

Servings brownies

Calories 390kcal

Author Cathy Pollak

Equipment

baking pan 9x9 (23x23). Use a parchment overhang for easy removal.
hand mixer To whip the mascarpone layer.
offset spatula For smooth spreading.
fine-mesh sieve To dust cocoa powder evenly.

Ingredients

1 (9x9-inch / 23x23 cm pan prepared brownies (use my favorite brownie mix) cooled completely
parchment paper
12 oz (340 g) mascarpone cheese softened
⅔ cup (80 g) confectioners' sugar
⅔ cup (160 ml) heavy cream
2 tsps (10 ml) vanilla bean paste (preferred) or vanilla extract
4 shots (½ cup / 120 ml) cooled espresso
12 ladyfingers cookies (Savoiardi is my favorite brand)
cocoa powder for dusting

Instructions

Make your prepared brownies in a 9x9-inch (23x23 cm) pan, lining it with parchment and leaving an overhang on two sides so you can lift them out easily later.
1 (9x9-inch / 23x23 cm pan prepared brownies (use my favorite brownie mix), parchment paper
In a large bowl, mix together the mascarpone cheese, confectioners’ sugar, heavy cream, and vanilla bean paste. Beat until stiff peaks form, then set aside.
12 oz (340 g) mascarpone cheese, ⅔ cup (80 g) confectioners' sugar, ⅔ cup (160 ml) heavy cream, 2 tsps (10 ml) vanilla bean paste
Pour the cooled espresso into a shallow bowl. Quickly dip each ladyfinger into the espresso, turning to coat both sides without soaking.
4 shots (½ cup / 120 ml) cooled espresso, 12 ladyfingers cookies
Line the dipped ladyfingers evenly on top of the prepared brownies.
Spoon the mascarpone filling over the ladyfingers and spread evenly with an offset spatula.
Cover with plastic wrap and refrigerate for at least four hours, or overnight for the cleanest slices.
Once set, remove the plastic wrap and dust the top with cocoa powder. Lift the brownies out of the pan and slice into squares before serving.
cocoa powder

Notes

For best flavor and perfect looking brownie squares, chill overnight before slicing.
Strong espresso gives the best balance of flavor with the mascarpone.
If you don't have an espresso maker, make it using instant espresso instead.

If you’re making these tiramisu brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition