6 Ingredient No Bake Tiramisu Brownies
These no bake brownies have all the flavors of tiramisu in brownie form. The brownies only need 6 ingredients and no baking is required. It is a cool and refreshing dessert that can be made ahead of time.
This dessert combines brownies and tiramisu into one. I especially love that you can make this without turning on the oven.
Ingredients
- Cocoa powder
- Dates
- Ladyfingers
- Mascarpone cheese
- Espresso powder
- Cool Whip
Cocoa powder: Unsweetened Dutch process cocoa powder is used to make the brownie layer and also used for dusting the tops of the tiramisu brownies. Make sure to use Dutch process cocoa powder which has a richer cocoa flavor and is less bitter compared to natural cocoa powder.
Dates: Medjool dates are used to make the brownies. This recipe works best with Medjool dates because they contain more soft flesh, which is blended into a smooth paste.
Ladyfingers: Ladyfingers lightly soaked in espresso make up the second layer of this dessert. Ladyfingers are a classic ingredient used in tiramisu but you can make this dessert without them if you don’t have them on hand or need the dessert to be gluten-free.
Mascarpone cheese: Mascarpone cheese is used in the filling for tiramisu. Make sure the mascarpone is chilled before whipping.
Espresso powder: A little espresso powder is added to the brownie batter and used to make espresso for dipping the ladyfingers in. You can leave out the espresso powder and use regular brewed coffee for dipping the ladyfingers in.
Cool Whip: Cool Whip is a type of frozen sweetened whipped topping. You can use another brand as well. It will need to be defrosted in the fridge before using. It is folded into the mascarpone cheese to make it lighter and to sweeten it. If you don’t have Cool Whip or other sweetened whipped topping, you can use a homemade whipped cream made with heavy cream and sugar.
How to Make No Bake Tiramisu Brownies
- The dates are blended in a food processor until a smooth paste forms.
- Add in the cocoa powder and espresso powder (if using) and mix until the cocoa powder is completely incorporated.
- Press the brownie mixture into your lined baking pan.
- Dissolve espresso powder in hot water. You can also use regular brewed coffee. Cool completely. Lightly brush the brownie surface with the cooled espresso.
- Quickly dip the ladyfingers into the espresso or coffee and then lay them on top of the brownie layer.
- Whip the mascarpone until light and fluffy. Fold in the Cool Whip. Add the mixture on top of the ladyfingers.
- Cover the surface and place the brownies into the fridge for about 4-6 hours or overnight to set. Right before serving, cut the brownies with a large sharp knife and dust the tops with cocoa powder.
Expert Tips
- Espresso powder is usually found at baking stores or online. You can skip the espresso powder in the brownies and use regular brewed coffee for soaking the ladyfingers if you don’t have espresso powder. Make sure the espresso or coffee is cooled completely before using, otherwise the ladyfingers will be soggy.
- You want to do a very quick dip when adding the ladyfingers to the coffee. The ladyfingers will soak up the liquid very fast and you don’t want them to be too soft because they will continue to soften later.
- Make sure to use Dutch process cocoa powder and not natural cocoa powder. Natural cocoa powder is more acidic and bitter.
- Placing the brownies into the fridge for several hours gives time for the ladyfingers to soften and the flavors to develop better.
- Don’t let the mascarpone come to room temperature. Room temperature mascarpone will separate when mixed.
More No Bake Brownie Recipes
- 3 Ingredient No Bake Brownies
- 3 Ingredient No Bake Peanut Butter Brownies
- 5 Ingredient No Bake Dubai Chocolate Brownies
6 Ingredient No Bake Tiramisu Brownies
Ingredients
- 2 1/2 cups (384g) pitted Medjool date halves
- 1 cup (95g) unsweetened Dutch-process cocoa powder, plus additional for dusting
- 2 tbsp (8g) + 1/2 tsp instant espresso powder, divided
- 14 ladyfingers
- 12 oz (339g) cold mascarpone cheese
- 1 (8oz) container Cool Whip, thawed but kept cold in the fridge, can substitute with homemade sweetened whipped cream, see note
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides.
- Place dates in a bowl and cover with hot water. Let soak for 10-15 minutes to soften, then drain well.
- Add the dates to a food processor and process until a mostly smooth paste forms, scraping down the sides as needed. A few tiny flecks of date skin are fine.
- Add the cocoa powder and 1/2 tsp espresso powder; process until evenly combined. The mixture will look crumbly at first, but when squeezed between your fingers it should hold together like a soft dough. If it’s too dry, add a splash or two of water to help it come together.
- Transfer the brownie mixture to the prepared pan and press firmly into an even layer. Set aside.
- In a medium bowl (one that is just wide enough for dipping a whole ladyfinger easily, around 5 inches wide) whisk together the remaining instant espresso powder and 1 cup boiling water until dissolved. Let cool completely. You can also use 1/2 cup boiling water and enough ice cubes to reach 1 cup of liquid if you need to speed up the process. Make sure your espresso is fully cooled before using. You can also use 1 cup of regular brewed coffee, completely cooled before using.
- Using a pastry brush, lightly brush the surface of the brownie layer with some of the cooled espresso. This will help the ladyfingers stick better.
- Working one at a time, quickly dip each ladyfinger into the remaining cooled espresso. This should be a very quick dip because the ladyfingers will continue to soften when the dessert is placed in the fridge. The ladyfingers should still feel fairly firm. Arrange the ladyfingers in a single layer over the brownie base, trimming them as needed so they fit snugly in the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cold mascarpone on medium speed until smooth and creamy, about 15–20 seconds. Gently fold in the whipped topping until fully combined and no streaks remain.
- Spread the mascarpone mixture evenly over the ladyfinger layer. Cover and refrigerate for about 6 hours, or overnight, until well chilled and set.
- Slice brownies with a sharp knife and dust the tops with cocoa powder right before serving. This dessert is best served chilled. Store any uneaten brownies in an airtight container in the fridge.
Notes
- Cool Whip note: Cool Whip* is a frozen whipped topping. You can use other brands as well. If you don't have Cool Whip you can use homemade whipped cream. Add 1.5 cups of heavy cream + 4 tbsp sugar to a large mixing bowl and beat on high speed with the wire whisk attachment until medium peaks form. You should have about 3 cups of whipped cream. Fold the whipped cream into the whipped mascarpone cheese.
- I used Forno Bonomi ladyfingers* and King Arthur Espresso powder.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The brownies can be cut into 9-12 pieces. Estimated nutrition assumes 12 pieces.
It was very tasty and easy to put together
We’re so glad you enjoyed these!
I love Tiramisu!!!!!!! Need to try this recipe.
It’s so great! Let us know how you like this recipe!