Tiramisu Brownies Mascarpone Coffee (Print Version)
# Ingredients:
→ 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, room temperature
05 -
150 g granulated sugar
06 -
100 g brown sugar
07 -
100 g all-purpose flour
→ Mascarpone Cream
08 -
250 g mascarpone cheese, cold
09 -
200 g whipping cream, cold
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
# Instructions:
01 -
Preheat oven to 175°C. Line a 23x23 cm square baking pan with parchment paper, ensuring it covers the bottom and sides with some overhang for easy removal. Secure the parchment with clips if available.
02 -
Place finely chopped chocolate and cocoa powder in a medium heatproof bowl and set aside.
03 -
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until milk solids separate, bubbling subsides, and solids turn golden brown and release a nutty aroma. Remove from heat immediately.
04 -
Pour hot brown butter over the chocolate mixture. Let stand for 3 minutes, then stir until smooth and fully melted. Set aside to cool slightly.
05 -
In a large bowl, combine eggs, granulated sugar, and brown sugar. Mix with a whisk or electric mixer until pale and well-blended, about 3 minutes.
06 -
Slowly pour the brown butter-chocolate mixture into the egg mixture while whisking constantly to fully integrate.
07 -
Add all-purpose flour and fold with a spatula until just combined. Avoid overmixing.
08 -
Transfer batter to the lined pan, spreading evenly into the corners. Bake for 28–30 minutes or until a toothpick emerges mostly clean but slightly moist. Cool on a wire rack.
09 -
In a large bowl, beat cold mascarpone cheese briefly with an electric mixer until creamy. Add cold whipping cream, powdered sugar, and vanilla, beating until the mixture is thick and just holds its shape, approximately 5–10 minutes.
10 -
Combine espresso powder, hot water, and coffee liqueur (if using) in a shallow bowl and stir until dissolved.
11 -
Dip each ladyfinger briefly—about 1 second per side—in the espresso soak, allowing excess to drip off. Arrange soaked ladyfingers in rows over the cooled brownie layer.
12 -
Spread mascarpone cream over the ladyfinger layer, smoothing evenly with an offset spatula.
13 -
Refrigerate assembled brownies for at least 1 hour to allow the cream to set and ladyfingers to soften.
14 -
Dust the chilled surface with cocoa powder through a fine sieve. Lift brownies from the pan using the parchment overhang and slice into squares, cleaning the knife between cuts for tidy pieces.
# Notes:
01 -
Use cold mascarpone and cream for optimal whipping and stability.
02 -
Do not over-soak ladyfingers, as excessive moisture can cause them to fall apart.
03 -
Slicing brownies is easier if they are well chilled and the knife is wiped clean after each cut.