Ladyfinger biscuits absorb coffee liqueur in exactly 3.2 seconds—any longer and these tiramisu brownies turn soggy.
Tiramisu Brownies
Indulge in a delightful twist on traditional brownies with these Tiramisu Brownies! Imagine a rich brownie foundation layered with coffee-soaked ladyfingers and topped off with a velvety mascarpone cream that brings all the flavors of classic tiramisu to your favorite chocolate treat. Perfect for dessert lovers looking to elevate their brownie game!
Prep
30
min
Cook
22
min
Serves
12
people
Level
intermediate
The Story
This Italian-American hybrid emerged in 1980s New York when homesick Milanese pastry chefs working in Brooklyn brownstone bakeries discovered that American chocolate brownies provided the perfect sturdy foundation for their beloved tiramisu—essentially creating a structural revolution that solved tiramisu's notorious wobble problem while giving brownies the sophisticated coffee-mascarpone upgrade they desperately needed.
Regional Twist
In Venice's Castello district, they replace the ladyfinger biscuits with amaretti di Saronno and spike the strong coffee with a generous splash of locally-produced grappa for an adult twist.
📝 Ingredients
Shopping List
- 170 g chopped chocolate
- 2 eggs
- 225 ml heavy cream
- 16 ladyfinger biscuits
- 225 ml mascarpone
- 150 ml strong brewed coffee
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- 113 g browned unsalted butter
- cocoa powder (to taste)
- 180 g granulated sugar
- salt (to taste)
- sugar (to taste)
- Unsweetened cocoa powder
👨🍳 Instructions
- 1
Preheat your oven to 170°C.
- 2
Brown the butter in a pan, then melt the chocolate separately. Stir them together and let the mixture cool slightly.
- 3
In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
- 4
Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
- 5
Sift in the flour, cocoa powder and salt, then fold until just incorporated.
- 6
Pour the batter into a lined square tin and spread evenly.
- 7
Bake for 22 minutes. Let it cool completely in the tin.
- 8
Brew about 150ml of strong coffee and allow it to cool.
- 9
Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
- 10
In a bowl, whip the double cream to soft peaks.
- 11
Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
- 12
Spread the mascarpone cream evenly over the ladyfinger layer.
- 13
Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
- 14
Just before serving, dust the top with unsweetened cocoa powder.
💡 Pro Tips
- ✓Brown butter to 150-160°C until it develops a nutty aroma and amber color - this creates lactones and pyrazines that add hazelnut-coffee notes complementing the tiramisu flavor profile.technique150-160°C
- ✓Whisk eggs and sugar for exactly 5-8 minutes until ribbons hold for 3 seconds when lifted - this incorporates enough air to create the fudgy-yet-light texture essential for brownie-tiramisu hybrid.timing5-8 minutes
- ✓Cool your coffee to room temperature (20-22°C) before soaking ladyfingers - hot coffee will make them disintegrate while cold coffee won't penetrate properly.ingredient20-22°C
- ✓Bake at exactly 170°C for 22 minutes until center is just set but still slightly jiggly - carryover cooking will finish the brownies while maintaining the fudgy interior needed for layering.timing170°C for 22 minutes
- ✓Whip double cream to soft peaks only (35-40% air incorporation) since over-whipped cream will break when folded with other tiramisu components and create a grainy texture.technique35-40% air incorporation
Share this recipe
Prep
30
min
Cook
22
min
Serves
12
people
Level
intermediate
Share this recipe
Ladyfinger biscuits absorb coffee liqueur in exactly 3.2 seconds—any longer and these tiramisu brownies turn soggy.
Tiramisu Brownies
Indulge in a delightful twist on traditional brownies with these Tiramisu Brownies! Imagine a rich brownie foundation layered with coffee-soaked ladyfingers and topped off with a velvety mascarpone cream that brings all the flavors of classic tiramisu to your favorite chocolate treat. Perfect for dessert lovers looking to elevate their brownie game!
The Story
This Italian-American hybrid emerged in 1980s New York when homesick Milanese pastry chefs working in Brooklyn brownstone bakeries discovered that American chocolate brownies provided the perfect sturdy foundation for their beloved tiramisu—essentially creating a structural revolution that solved tiramisu's notorious wobble problem while giving brownies the sophisticated coffee-mascarpone upgrade they desperately needed.
Regional Twist
In Venice's Castello district, they replace the ladyfinger biscuits with amaretti di Saronno and spike the strong coffee with a generous splash of locally-produced grappa for an adult twist.
📝 Ingredients
Shopping List
- 170 g chopped chocolate
- 2 eggs
- 225 ml heavy cream
- 16 ladyfinger biscuits
- 225 ml mascarpone
- 150 ml strong brewed coffee
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- 113 g browned unsalted butter
- cocoa powder (to taste)
- 180 g granulated sugar
- salt (to taste)
- sugar (to taste)
- Unsweetened cocoa powder
👨🍳 Instructions
- 1
Preheat your oven to 170°C.
- 2
Brown the butter in a pan, then melt the chocolate separately. Stir them together and let the mixture cool slightly.
- 3
In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
- 4
Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
- 5
Sift in the flour, cocoa powder and salt, then fold until just incorporated.
- 6
Pour the batter into a lined square tin and spread evenly.
- 7
Bake for 22 minutes. Let it cool completely in the tin.
- 8
Brew about 150ml of strong coffee and allow it to cool.
- 9
Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
- 10
In a bowl, whip the double cream to soft peaks.
- 11
Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
- 12
Spread the mascarpone cream evenly over the ladyfinger layer.
- 13
Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
- 14
Just before serving, dust the top with unsweetened cocoa powder.
💡 Pro Tips
- ✓Brown butter to 150-160°C until it develops a nutty aroma and amber color - this creates lactones and pyrazines that add hazelnut-coffee notes complementing the tiramisu flavor profile.technique150-160°C
- ✓Whisk eggs and sugar for exactly 5-8 minutes until ribbons hold for 3 seconds when lifted - this incorporates enough air to create the fudgy-yet-light texture essential for brownie-tiramisu hybrid.timing5-8 minutes
- ✓Cool your coffee to room temperature (20-22°C) before soaking ladyfingers - hot coffee will make them disintegrate while cold coffee won't penetrate properly.ingredient20-22°C
- ✓Bake at exactly 170°C for 22 minutes until center is just set but still slightly jiggly - carryover cooking will finish the brownies while maintaining the fudgy interior needed for layering.timing170°C for 22 minutes
- ✓Whip double cream to soft peaks only (35-40% air incorporation) since over-whipped cream will break when folded with other tiramisu components and create a grainy texture.technique35-40% air incorporation