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Tiramisu Brownies
Dessert

Tiramisu Brownies

9 h 20 minServes 12Nutri-Score D€€
from @noorbakesss24 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • caster sugarPantry180 g
  • eggs (room temperature)Dairy2 pieces
  • unsalted butter (browned)Dairy113 g
  • chocolate (chopped)Pantry170 g
  • plain flour (sifted)Grains80 g
  • cocoa powder (sifted)Pantry15 g
  • saltSpices3 g
  • ladyfinger biscuitsBakery16 pieces
  • strong brewed coffee (cooled)Beverages150 ml
  • double cream (cold)Dairy225 ml
  • mascarponeDairy225 g
  • sugarPantry65 g
  • unsweetened cocoa powder (for dusting)Pantry10 g

per serving

Nutrition

291kcal

Carbs
28 g
Proteins
4 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Saucepan
  • Mixing bowl ×2
  • Whisk
  • Sieve
  • square cake tin
  • Spatula

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 170 °C and line a square tin with baking paper.
    Step 1

  2. Brown the butter and melt the chocolate

    • Brown the butter in a saucepan over medium heat until golden and nutty.
    • Melt the chopped chocolate separately.
    • Stir the butter and chocolate together and let cool slightly.
    Step 2

  3. Whisk the eggs and sugar

    • In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
    Step 3

  4. Combine the batter

    • Add the chocolate and butter mixture to the eggs and sugar and whisk to combine.
    • Sift in the flour, cocoa powder and salt, then fold until just incorporated.
    Step 4

  5. Bake the brownie base

    • Pour the batter into the lined tin and spread evenly.
    • Bake for 22 minutes, then let it cool completely in the tin.
    Step 5

  6. Brew the coffee

    • Brew the strong coffee and allow it to cool.
    Step 6

  7. Layer the ladyfingers

    • Briefly dip each ladyfinger into the coffee.
    • Arrange them tightly in a single layer over the cooled brownie base.
    Step 7

  8. Make the mascarpone cream

    • Whip the double cream to soft peaks.
    • Add the sugar and mascarpone, then beat until thick and smooth.
    Step 8

  9. Assemble and chill

    • Spread the mascarpone cream evenly over the ladyfinger layer.
    • Cover the tin with foil or cling film and refrigerate overnight, at least 8 hours.
    Step 9

  10. Decorate and serve

    • Just before serving, dust the top with unsweetened cocoa powder.
    Step 10
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