Imported from Instagram

Eggless Tiramisu Brownies

Name: Eggless Tiramisu Brownies
Prep time: 25 min
Cook time: 25 min
Total time: 410 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 95 g Dark chocolate; 60 g Butter; 30 g Cocoa powder (Plus more for dusting, amount unspecified.); 1 tsp Instant coffee powder; 125 g Caster sugar; 60 ml Hot milk (Hot); 1 tsp Vanilla extract; 90 g All-purpose flour; Ladyfinger biscuits (As needed; arranged in a single layer.); Brewed coffee (Cooled; for soaking ladyfingers.); 200 g Mascarpone cheese; 150 g Whipping cream (Cold); 35 g Powdered sugar; 0.5 tsp Vanilla essence

Recipe by Soundarya Kakar @wineandwhinee · Instagram

Imported by Blak Rabbit on SeeMeCook

Fudgy chocolate brownies are topped with coffee-soaked ladyfingers and a thick, creamy mascarpone layer. Chill well for neatly set layers and clean slices.

9 servings410 minItalian

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Ingredients

95 g Dark chocolate
60 g Butter
30 g Cocoa powder (Plus more for dusting, amount unspecified.)
1 tsp Instant coffee powder
125 g Caster sugar
60 ml Hot milk (Hot)
1 tsp Vanilla extract
90 g All-purpose flour
Ladyfinger biscuits (As needed; arranged in a single layer.)
Brewed coffee (Cooled; for soaking ladyfingers.)
200 g Mascarpone cheese
150 g Whipping cream (Cold)
35 g Powdered sugar
0.5 tsp Vanilla essence

Steps

1
Melt the butter and dark chocolate together in a microwave or over a double boiler. Mix in the cocoa powder and instant coffee powder.
2
In a separate bowl, whisk the caster sugar, vanilla extract, and hot milk until the sugar dissolves and the mixture cools slightly.
3
Add the chocolate mixture to the sugar mixture and mix well. Gently fold in the all-purpose flour just until combined.
4
Pour the brownie batter into a lined 7 × 7-inch tin. Bake in an oven or air fryer at 170°C for 20–25 minutes, until the edges are set and the centre is slightly soft.
5
Let the brownie cool completely. Briefly dip the ladyfingers in cooled brewed coffee, then arrange them in a single layer over the brownie.
6
Whip the cold whipping cream until medium peaks form.
7
In a separate bowl, gently mix the mascarpone, powdered sugar, and vanilla essence until smooth.
8
Fold the whipped cream into the mascarpone mixture in two additions.
9
Spread the mascarpone cream evenly over the ladyfingers.
10
Refrigerate for at least 6–8 hours, preferably overnight, for the cleanest slices. The longer chilling time helps the layers set.
11
Dust with cocoa powder, slice, and serve.

Notes

The recipe does not specify quantities for the ladyfingers or brewed coffee, or a quantity for the cocoa powder used for dusting. It gives an oven or air-fryer option but no separate setting details. The post notes that longer chilling helps the layers set.