Description
Delight in these luscious Tiramisu Cookies that perfectly capture the flavors of the classic Italian dessert in a soft, coffee-infused cookie topped with a smooth mascarpone cream and a dusting of cocoa powder. Ideal for coffee lovers, these cookies combine the richness of mascarpone and espresso with a tender baked treat.
Ingredients
Cookies
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg (57-60 g with shell)
- 1 tsp vanilla extract
- 230 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp instant espresso powder
- 1/2 tsp salt
Mascarpone Cream
- 180 g mascarpone cheese
- 1 tsp vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tbsp cocoa powder (for dusting)
Instructions
- Melt Butter: Melt the butter gently in the microwave or in a small saucepan over low-medium heat, ensuring it does not bubble to retain the liquid content. Transfer to a large mixing bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
- Mix Sugars and Butter: Add granulated sugar and dark brown sugar to the cooled melted butter. Whisk together for 1 minute using a spatula or mix with a stand mixer paddle attachment until well combined.
- Add Egg and Vanilla: Incorporate the egg and 1 tsp vanilla extract into the sugar-butter mixture and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Add these dry ingredients to the wet mixture and fold together gently with a spatula until just combined.
- Shape Cookies: Using a 2 tbsp (1.3 ounce) cookie scoop, scoop out 11 portions of dough and roll each between your hands into a ball. Place them on a baking sheet lined with baking paper. Refrigerate the shaped cookies for 1 hour to firm up.
- Preheat and Bake: Preheat the oven to 180ºC (355ºF). Arrange 6 cookies per baking tray lined with baking paper, bake one tray at a time for 10-11 minutes.
- Cool Cookies: Allow the cookies to cool on the baking tray for 3 minutes as they will be soft. Then transfer them with a spatula to a cooling rack and cool completely.
- Prepare Mascarpone Cream: In a medium bowl, whip mascarpone cheese, 1 tsp vanilla extract, confectioners sugar, agave or honey, and heavy cream together using an electric mixer or stand mixer with a whisk attachment until stiff peaks form and the cream holds its shape. Chill covered until ready to assemble if making ahead.
- Assemble Cookies: Fill a piping bag fitted with a Wilton 2A tip (or similar) with the mascarpone cream. Pipe swirls on top of each cooled cookie, beginning from the center and moving outward.
- Finish with Cocoa: Using a fine mesh sieve, dust 1 tablespoon of cocoa powder evenly over the piped mascarpone cream for the classic tiramisu finish.
Notes
- Ensure the butter is fully cooled before mixing with sugars to prevent melting the sugars.
- Refrigerating the cookies before baking helps maintain their shape and achieves a tender texture.
- Use instant espresso powder for best coffee flavor without adding extra liquid.
- The mascarpone cream can be made a day ahead and kept refrigerated, covered tightly.
- Allow cookies to cool completely before adding cream to prevent melting.
- For a vegan version, substitute butter and mascarpone with plant-based alternatives, and replace egg with a flax egg or applesauce.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
