Tiramisu Brownie
A decadent dessert combining fudgy chocolate brownies, bold espresso notes, and silky mascarpone cream. Finished with a dusting of cocoa, this indulgent bake brings together the richness of brownies with the elegance of classic tiramisu.
Quick Recipe Info
Prep Time: 25 Minutes
Chilling Time: 35 Minutes
Active Time: 60 Minutes
Difficulty: Medium
Serves: 6-8 Portions
Equipments Required
- Mixing Bowls
- Whisk / Hand Mixer
- Spatula
- 6-inch Cake Tin
- Sieve
- Measuring Scale / Cups
- Oven
- Cooling Rack
- Offset Spatula
Ingredients
For the Brownie Base
- ½ cup Chocolate, chopped
- 110g White Sugar
- 200ml Plain Yogurt
- 96g All Purpose Flour
- 60g Cocoa Powder
- ½ tsp Baking Soda
- 100ml Milk
For the Mascarpone Cream
- 250g Mascarpone Cheese, room temperature
- 240ml Heavy Cream
- 50g Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- 2 tbsp Espresso Powder
For Finishing
- Ladyfinger Biscuits
- Coffee Water (for dipping)
- Cocoa Powder for dusting
METHOD
- Preheat the oven to 170°C and line a 6-inch cake tin.
- Melt the chopped chocolate and allow it to cool slightly.
- Whisk yogurt and sugar together until the sugar dissolves. Add melted chocolate and combine well.
- Sift flour, cocoa powder, and baking soda together. Fold into the wet mixture, alternating with milk. Mix gently.
- Pour into the prepared tin and bake for 30–35 minutes until a skewer comes out clean. Cool completely.
- For the mascarpone cream, whisk mascarpone, vanilla, and heavy cream until combined.
- Add espresso powder, sugar, and salt. Whisk until stiff peaks form.
- Dip ladyfinger biscuits in coffee water and arrange evenly over the brownie base.
- Spread mascarpone cream on top and smooth the surface.
- Dust generously with cocoa powder, slice, and serve.
💡Baker’s Tip
- Do not overmix brownie batter.
- Cool brownies fully before layering.
- Chill before slicing for cleaner cuts.
- Use strong espresso for deeper flavour.
📌 Storage Tip
Store refrigerated in an airtight container and consume within 2–3 days for best texture and freshness.