Tiramisu Blondies are an easy-to-make, delectable dessert, and a very decadent breakfast with coffee. Imagine all of the delicious flavors of the treasured Italian dessert, Tiramisu, in a blondie. No, Tiramisu Blondies are certainly not an authentic Italian dessert. They are however, a take on one.
I’m not an authority on authentic Italian cuisine, nor will I pretend to be. While I do love Italian food, both cooking and eating it, it’s not my area of expertise. (For an Italian cuisine expert, visit my friend Christina at Christina’s Cucina.)
Be that as it may, I will tell you what I know, and what I have have learned about the prized Italian dessert, Tiramisu. And of course, why I’ve turned it into Tiramisu Blondies, too.
What is Tiramisu?
- Tiramisu means “pick me up,” and is a very popular, elegant, rich, coffee-flavored Italian dessert.
- While rich with bold flavors, the texture is often light and airy.
What are the key ingredients of Tiramisu?
- The key ingredients of Tiramisu are espresso, cocoa, mascarpone cheese, Marsala wine, and ladyfinger cookies.
- The ladyfingers are briefly soaked in the espresso before they are added. They are important because their soft texture contrasts so well with the silky layers of mascarpone.
- Lightly dusted on top of the dessert, the cocoa is the final touch.
And now for my Tiramisu Blondies!
Truth be told, I set out to make a Tiramisu-flavored cookie. And I did. They were really tasty, but their appearance didn’t match their deliciousness. I had to come up with a better presentation of this idea.
Enter Tiramisu Blondies!
The second time I made this unbelievable batter, I did two things differently: I separated the eggs, so I could whip the whites, and I poured it into a square baking pan instead of scooping it into cookies.
The result: A slightly lighter texture and much more good looking dessert. I didn’t know I’d call them blondies, but when I tasted the Tiramisu-flavored treat, it was the first word that came into my mind.And let me tell you, these Tiramisu Blondies are SO GOOD! (I had to do the caps. I just had to. They are that good!)
The mascarpone in the batter makes is so silky and smooth, and the flavors truly match that of a Tiramisu.
These would be lovely served slightly warm with a scoop of vanilla bean ice cream on top. And I especially love them in the morning with my coffee. Breakfast of champions I know!
If you’re here because you love the flavor of coffee, here are a few more recipes for Coffee Lovers.
Heavenly Tiramisu Blondies
- 8 ounces Mascarpone cheese softened to room temperature
- 3/4 cup unsalted butter softened to room temperature
- 1 1/4 cup golden brown sugar
- 2 tablespoons instant espresso powder
- 2 tablespoons Kahlúa
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 4 large eggs separated
- 1 egg white
- 1 3/4 cups all-purpose flour
- 1/3 cup finely chopped semisweet chocolate
- 1 tablespoon cocoa powder
Preheat the oven to 350 degrees F and line an 8 X 8-inch baking pan with parchment paper.
In a large mixing bowl, combine the mascarpone, butter, brown sugar, espresso, Kahlúa, vanilla and salt. Mix until smooth.
Separate two of the eggs, adding the two yolks to the batter, and the two whites to another large, clean mixing bowl. Then add a third egg white to the bowl with the whites, and save the yolk for another use. Set the bowl with the whites aside.
Mix the yolks with he batter until smooth and then gradually fold in the flour and chocolate. Set aside.
Use an electric mixer or a hand whisk to whip the egg whites until soft peaks form. Immediately fold this into the batter until it’s blended in, and pour it into the prepared pan.
Add the cocoa to a small sifter, and tapping it gently moving it around above the pan, sprinkle it evenly to lightly coat the top.
Place the pan in the preheated 350 degree F oven until the batter on the surface looks dry and it no longer jiggles, about 30 minutes.
Remove the pan from the oven and let it cool to room temperature. Lift the blondies out of the pan with the parchment paper and then slice them into 16 even squares.