6 Ingredient No Bake Tiramisu Brownies
These no-bake tiramisu brownies combine a fudgy brownie layer with espresso-soaked ladyfingers and a light mascarpone cream topping for an easy twist on the classic Italian dessert. They can be made ahead of time and chilled until firm, making them an easy dessert for entertaining or special occasions.
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.
Serving: 1brownie, Calories: 326kcal, Carbohydrates: 42g, Protein: 4g, Fat: 19g, Saturated Fat: 13g, Sodium: 20mg, Fiber: 5g, Sugar: 29g, NET CARBS: 37
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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