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BROWNIE TIRAMISU (Without Alcohol)

BROWNIE TIRAMISU (Without Alcohol)

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0



  • 3 nosEggs

  • 80 gmsAll purpose flour

  • 180 gmsDark Chocolate

  • 1/2 tspBaking powder

  • 125 gmsBrown sugar

  • 125 gmsButter

  • 20 gmsCocoa

  • 10 gmsInstant Coffee powder

  • 80 gmsRoasted Walnuts (Coarsely chopped)

  • 3 nosEgg yolks

  • 250 gmsMascarpone cheese

  • 150 mlHeavy cream

  • ¼ cupStrong espresso + 1 tsp of vanilla essence

  • ¼ cupSugar

  • Cocoa powder For dusting


  • 01

    Preheat the oven at 170 degrees C.

  • 02

    Grease and line (parchment paper) the cake tin of 8x8 inch size.

  • 03

    In a bowl, sift together flour, cocoa and baking powder.

  • 04

    Melt together butter and chocolate in a double boiler (Heat quarter full of water in a deep pan, and place a heat proof bowl over the pan). Stir occasionally.

  • 05

    In a bowl, beat together egg and brown sugar till thick and creamy. Pour the chocolate mixture (just warm, not hot) in the egg mixture and mix well.

  • 06

    Gently mix the flour mixture and coffee to the chocolate egg mixture using a rubber spatula till well combined.

  • 07

    Fold the walnut in the mixture and pour it in the prepared tin.

  • 08

    Spread it evenly and bake it for 25-30mins or till done. The top of the brownie will have a thin shiny crust.

  • 09

    Cool it completely and then cut it in squares.

  • 10

    Transfer the brownies to a square glass baking dish.

  • 11

    Pour ¼ cup of strong espresso(with Vanilla essence) over the brownies and allow it to get soaked.

  • 12

    Combine 3 egg yolks and 1/4 cup sugar in a double boiler on a low heat.

  • 13

    Simmer for 10-12 mins, stirring continuously. Take it off the heat and whip the yolk till thick and creamy, this is called SABAYON ( in French) or ZABAGLIONE (in italian)

  • 14

    Mix the mascarpone cheese to the whipped yolk (Sabayon) and beat till combined well.

  • 15

    Beat the cream in another bowl till it forms a stiff peak.

  • 16

    Gently but thoroughly fold the whipped cream in the Sabayon Mascarpone mixture.

  • 17

    Spread this mascarpone cream mixture evenly over the soaked brownies. Refrigerate it for 4-5 hours or overnight.

  • 18

    Before serving, dust the Tiramisu with cocoa powder, decorate the way you want and serve chilled.



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