Indulge in these Tiramisu Blondies, layered with soft vanilla blondies, coffee-soaked ladyfingers, a creamy mascarpone topping, and a dusting of cocoa powder. Serve this irresistibly creamy dessert as a treat.
A Quick Look at The Recipe
- ? Ready In: 1 hour 45 minutes
(approx. 25 min bake + 1 hour cooling + 20 min assembly and chill) - ? Serves: 9 people
- ? Calories: ~655 kcal per serving
- ? Protein: ~10.96 g per serving
- ? Main Ingredients: Butter, white chocolate, white sugar, light brown sugar, eggs, plain flour, mascarpone, heavy/double cream, brewed coffee, ladyfingers, cocoa powder.
- ? Dietary Info: Contains gluten, contains dairy, contains eggs, vegetarian-friendly.
- ⭐ Why You'll Love It: A refined tiramisu-inspired dessert with a chewy blondie base, coffee-soaked ladyfingers, silky mascarpone cream, and a beautifully layered finish that makes it perfect for entertaining.
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Not only are these Tiramisu Blondies absolutely delicious, but they are stunning too. They combine two much-loved desserts, such as blondies and tiramisu ingredients, to create a layered, delicious treat. The best part is that they are pretty easy to make. All you have to do is bake the blondies, let them cool completely, then mix the creamy topping as it chills. Dip ladyfingers into cooled brewed coffee and assemble. You won't be able to get enough of these tiramisu blondies and they are a great addition to any dessert bar.
You may also enjoy these Tiramisu Brownies, Tiramisu Cookies and Tiramisu Cake with Ladyfingers.
Why This Recipe Works
- The Tiramisu blondie base is sensational. It has a lovely chewy texture and just the right amount of sweetness. The ladyfingers add soft, coffee-soaked goodness while the mascarpone topping is creamy and smooth. The dusting of cocoa powder ties all the flavors together beautifully, making this dessert a true celebration of the classic tiramisu.
- These tiramisu blondies are visually stunning and will add charm to any dessert bar, thanks to their distinct layers of blondie, soaked ladyfingers, cream, and cocoa powder when sliced.
- You can easily double or triple this recipe to feed a crowd.
- You can make the tiramisu blondies ahead of time and add the cream filling once they've cooled.
Tiramisu Blondies Ingredients
See the recipe card for full information on ingredients and quantities.
- Flour: Ensure you sift the flour to remove lumps and impurities. This will also ensure that the blondie batter is smooth.
- White chocolate: Opt for high-quality white chocolate for the best flavor.
- Ladyfingers: To add a personal touch to the tiramisu blondies, opt for homemade ladyfingers.
- Brewed coffee: Use espresso or high-quality instant coffee for dipping. Select a good brand for the best flavor.
- Icing sugar: Sift icing sugar before mixing to keep the mascarpone topping smooth.
Tips and Substitutions
- Brewed coffee: Ensure the coffee has cooled completely before dipping the ladyfingers; otherwise, the ladyfingers will become soft and fall apart. You may also enjoy this Italian Tiramisu.
- Whipped cream: Whisk the cream until stiff peaks form, then combine it with the mascarpone. This will help the creamy mixture to stay firm.
- Chill: After topping the tiramisu blondies with the cream, refrigerate them for at least 30 minutes before serving.
How to Make Tiramisu Blondies
Step 1: Preheat oven to 180ºC/160ºF and line a 9x9-inch square baking tin and set aside for later. Add butter and white chocolate to a bowl.
Step 2: Heat for 30-second intervals and stir in between until the mixture is fully melted and combined. Let it cool.
Step 3: Then, add sugar and brown sugar.
Step 4: Stir until the sugar is evenly combined with the melted mixture.
Step 5: Next, crack eggs into the bowl.
Step 6: Whisk for 2-3 minutes, or until the ingredients are well combined.
Step 7: Then, add the sifted flour to the mixture.
Step 8: Mix for 2-3 minutes, or until the ingredients are well combined.
Step 9: Pour the mixture into a lined tray and bake for 20-25 minutes.
Step 10: Then let it cool completely.
Step 11: As it cools, pour heavy or double cream and icing sugar into a bowl.
Step 12: Whisk until stiff peaks form.
Step 13: Then, add the mascarpone and vanilla extract.
Step 14: Whisk for 1-2 minutes or until smooth. Set aside.
Step 15: Next, dip a ladyfinger into the brewed coffee and place it on top of the blondies.
Step 16: Repeat the previous step until the tiramisu blondies are entirely covered, as shown in image 16.
Step 17: Then, add the mascarpone filling on top.
Step 18: Smooth the mascarpone filling evenly. Cover the filling with plastic wrap and let it chill for at least 30 minutes.
Step 19: Once the tiramisu blondies have chilled, remove them from the fridge and dust them with cocoa powder.
Step 20: Cut the tiramisu blondies into even slices.
Step 21: Serve these delicious tiramisu blondies during special occasions or as a snack. You may also enjoy this No-Egg Tiramisu.
Recipe FAQs
This recipe combines chewy blondies, coffee-soaked ladyfingers, and a creamy mascarpone filling topped with cocoa powder to recreate classic tiramisu flavors.
Yes, tiramisu blondies can be made ahead of time and stored in the refrigerator in an airtight container for at least 2 days.
Place tiramisu blondies in an airtight container and refrigerate for up to 4 days.
More Delicious Tiramisu Recipes
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Tiramisu Blondies
Equipment
- 9X9" Square tin
- Hand-held electric whisk
- mixing bowl
Ingredients
Blondies
- 175 g of unsalted butter
- 175 g of white chocolate
- 150 g of white granulated sugar
- 50 g of light brown sugar
- 3 eggs
- 175 g plain flour sifted
Ladyfingers
- 20-22 ladyfingers
- 1 cup of brewed coffee
Mascarpone filling
- 250 g of mascarpone
- 200 ml of heavy cream
- 40 g of icing sugar
- ¼ teaspoon of vanilla extract or vanilla bean
Instructions
Blondies
- Preheat the oven to 180°C/160°C fan (350°F). Line a 9x9-inch square baking tin and set aside.
- Add the butter and white chocolate to a heatproof bowl and microwave in 30-second intervals, stirring between each round, until fully melted and smooth.
- Allow the melted mixture to cool slightly, so the heat doesn't cook the eggs.
- Then, stir in the sugar until fully combined.
- Add the eggs and whisk for 2-3 minutes, or until the mixture is smooth and glossy.
- Fold in the sifted flour and mix for another 2-3 minutes, or until a thick blondie batter forms.
- Pour the blondie batter into the lined baking tin and bake for 22-25 minutes, or until the edges are set and the centre is lightly golden. It should jiggle slightly in the middle.
- Let the blondies cool completely to create the perfect base for the mascarpone layer.
Mascarpone filling
- While the blondies cool, prepare the mascarpone cream topping. Whisk the heavy or double cream until stiff peaks form. Add the mascarpone and vanilla extract, then whisk for 1-2 minutes, or until smooth and creamy. Set aside.
- Dip each ladyfinger into cooled brewed coffee. Arrange the soaked ladyfingers in a single layer on top of the blondie base.
- Spread the mascarpone cream evenly over the ladyfingers, smoothing evenly.
- Cover the tin with plastic wrap and chill for at least 30 minutes to help the layers set.
- Once chilled, remove your tiramisu blondies from the fridge and dust generously with cocoa powder. Slice into equal squares for serving.
- Serve and enjoy! These rich, chewy tiramisu blondies.
Notes
- Brewed coffee: Let the coffee cool completely before dipping the ladyfingers, hot coffee will cause them to become too soft and fall apart.
- Whipped cream: Whisk the cream until stiff peaks form, then combine it with the mascarpone. This ensures the mascarpone mixture stays firm, creamy, and stable.
- Chill: After adding the mascarpone cream to the tiramisu blondies, refrigerate them for at least 30 minutes to help the layers set before serving.
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