Description
Rich, fudgy brownies layered with creamy mascarpone and espresso-soaked ladyfingers for a dreamy twist on classic tiramisu.
Ingredients
Units
Scale
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- Brownie Base:
- 200g dark chocolate, chopped
- 150g butter, melted
- 200g light brown sugar
- 2 eggs
- 100g plain flour
- Tiramisu Layer:
- 175g mascarpone cheese
- 300g double cream
- 175g ladyfingers (about 1 pack)
- 150ml strong brewed coffee, cooled
- 2 tbsp cocoa powder (for dusting)
Instructions
- Preheat the oven to 180°C (350°F). Line and grease a square baking tin.
- In a heatproof bowl, gently melt the chocolate and butter together, then stir until smooth.
- Whisk in the brown sugar, then beat in the eggs until fully combined.
- Fold in the flour just until no streaks remain. Pour the brownie batter into the prepared tin and bake for 20–25 minutes, or until just set. Let cool completely.
- Whip the double cream to soft peaks, then gently fold in the mascarpone to form a smooth cream.
- Dip each ladyfinger quickly into the cooled coffee and arrange a snug layer over the cooled brownie base.
- Spread the mascarpone cream evenly on top.
- Chill for at least 2 hours, then dust with cocoa powder before slicing and serving.
Notes
- Do not soak ladyfingers too long, or they will become soggy.
- Chilling helps the layers set for clean slices.
- You may add a splash of coffee liqueur to the coffee for a richer flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 16g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg