These Tiramisu Brownies start with a fudgy brownie base, espresso ladyfingers, and creamy mascarpone topping. A delicious twist on a classic tiramisu recipe.
I first tested this Tiramisu brownie recipe when I couldn’t decide between the two desserts. The flavor is dreamy and you’ll LOVE this new dessert mash-up.
Aimee’s Recipe Notes
Taste & Texture: Rich chocolate brownie base with soft coffee flavored cookies and mousse-like creamy topping.
Ease to Make: A few extra steps to my favorite brownie recipe, but this one is easy to make.
Top Tip: Don’t over-soak the ladyfingers. A quick dip is enough for that perfect soft, but structured texture.
Storage: Keep in the refrigerator in an airtight container (or covered with plastic wrap) for up to 4 days.
A Few Ingredient Highlights
If you can make brownies, you can make this eas dessert. A few things to note though.
- Ladyfingers- these can usually be found in the ethnic aisle near the Italian pasta and sauces. Some stores may carry them in the cookie aisle.
- Espresso Powder- use instant espresso or King Arthur espresso powder. Both work great.
- Marsala Wine- You can swap it out for Kalua or rum, or rum extract if desired.
- Mascarpone Cheese- classic tiramisu ingredient.
How to Make Tiramisu Brownies
Step 1. Make the brownies.
- Using my delicious brownie recipe, make a batch of brownies in a 9-inch baking dish.
- Cool completely before moving on to next steps.
Step 2. Prepare the Ladyfinger Layer.
- Combine the ingredients for the espresso Marsala mixture. Stir to dissolve.
- Dip Ladyfingers quickly and layer onto the cooled brownies. Trim edges of cookies if needed.
Step 3. Make the Topping.
- Beat mascarpone cheese with cream, sugar and vanilla. Spread over ladyfingers.
- Dust with cocoa powder and chill for at least 4 hours.
Tips and Tricks for Success
- Smooth Spread. Use an offset spatula to spread the cheese layer to give a beautiful finish.
- Chill Long Enough. Chill brownies for at least 4 hours, or more, before slicing and serving.
- Use a plastic knife to cut. There is something about a plastic knife that keeps you from dragging brownie across the cut.
- Shortcut tip. Use store bought brownies or brownie mix for the base.
Easy Brownie Recipes
Sugar Brookies
Pecan Pie Blondies
Biscoff Brownies
Peanut Butter Oatmeal Bars
Tiramisu Brownies Recipe
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Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Ladyfinger Layer
- ½ cup hot water
- 1 Tablespoon instant Espresso powder
- 1 Tablespoon granulated sugar
- 1 Tablespoon Marsala wine see notes
- 10 ladyfinger cookies, trimmed to fit if needed
For the Topping
- 8 ounce mascarpone cheese
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsweetened cocoa powder, for dusting, optional
Instructions
For the Brownies
-
Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
-
In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
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Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla extract.
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Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients.
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Pour batter into dish and bake for about 45 minutes. Remove from oven and cool completely before adding the topping.
For the Ladyfinger Layer
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In a bowl, combine hot water, espresso, sugar, and marsala wine until dissolved. Let cool slightly.
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Quickly dip each ladyfinger cookie into the espresso mixture for a couple seconds per side (don't over soak), then layer them tightly across the top of the cooled brownies. Trim the ends if needed.
For the Topping
-
In a large mixing bowl, beat mascarpone cheese with cream, sugar, and vanilla extract. Beat until medium stiff peaks form.
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Spread cheese over the top of the ladyfinger layer. Dust with unsweetened cocoa powder. Chill for 4-6 hours, or overnight, for best texture.
Notes
- Marsala wine – A sweet marsala wine is traditional in this dessert. However, you can also use brandy, rum or a coffee liqueur like Kahlua if desired. Or swap it all for rum extract.
- Don’t over-soak the ladyfingers. A super quick dip (1–2 seconds per side) is all you need. They should be soft, not soggy.
- Trim the ladyfingers as needed to fit your pan. A snug single layer looks cleaner and makes it easier to slice pretty squares later.
- Beat the mascarpone filling just until thick and fluffy. Overmixing can cause it to separate or turn grainy, stop once you see medium peaks.
- Chill before slicing. Give it a solid 4–6 hours (or overnight) in the fridge to let the layers set, the ladyfingers to soften, and the flavors come together.
- Storage. Keep covered in the refrigerator for up to 4 days. Serve cold.