Tiramisu Brownie
Chocolate Brownies, Mascarpone Whipped Cream, Ladyfingers, Espresso
Pastry Chef Jami Frazier of Sift | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Brownies:
340 grams melted butter
375 grams granulated sugar
330 grams brown sugar
190 grams all-purpose flour
130 grams cocoa powder
1 teaspoon kosher salt
200 grams chocolate discs
45 grams vegetable oil
6 whole eggs
1 tablespoon vanilla extract
Mascarpone Whip:
1 quart heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
6 ounces mascarpone cheese
To Assemble and Serve:
Ladyfingers
Espresso
Cocoa powder
METHOD
For the Brownies:
Heat oven to 325°F. In a large mixing bowl, whisk to combine butter and sugars. Add eggs and vanilla. Whisk until combined. In a separate mixing bowl, combine flour, cocoa powder, and salt. Fold dry ingredients into wet ingredients until just combined. Gently fold in chocolate discs. Pour batter into oiled and parchment-lined pan. Bake 18 minutes, or until just set. Let cool.
For the Mascarpone Whip:
In the bowl of a stand mixer fitted with a whisk attachment, combine cream, sugar, and vanilla. Whip until soft peaks form. Add mascarpone and continue whipping until medium-firm peaks form. Set aside.
To Assemble and Serve:
Dip ladyfingers in espresso. Place side by side on top of cooled Brownies in an even layer. Spread Mascarpone Whip over top. Refrigerate 1 hour, or until set. Dust with cocoa powder. Slice and serve.
