Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu in a soft, espresso-infused cookie base topped with a luscious mascarpone cream swirl and a dusting of cocoa powder. Perfect for coffee lovers seeking a delightful, elegant dessert with familiar Italian flair.
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 over low-medium heat in a small saucepan, avoiding bubbling to retain moisture. Pour into a large mixing bowl and refrigerate to cool to room temperature, about 20 minutes.
- Mix Sugars with Butter: Add granulated sugar and dark brown sugar to the cooled butter and whisk together for 1 minute using a spatula or mix with a stand mixer paddle attachment until combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add dry ingredients to the wet mixture and fold with a spatula until just combined, avoiding overmixing.
- Scoop and Chill Dough: Using a 2 tbsp (1.3 ounce) cookie scoop, portion out 11 cookie dough balls. Roll each between your hands for a smooth ball, then place on a baking sheet lined with parchment paper. Chill the dough in the refrigerator for 1 hour to firm up.
- Preheat Oven and Prepare Baking Tray: Preheat the oven to 180ºC (355ºF) and line baking sheets with parchment paper. Place 6 cookies per tray for baking.
- Bake Cookies: Bake each tray of cookies for 10-11 minutes. The cookies will be soft when done.
- Cool Cookies: Let the cookies cool on the baking tray for 3 minutes, then transfer to a wire rack with a spatula to cool completely.
- Prepare Mascarpone Cream: In a medium bowl or stand mixer with a whisk attachment, whip mascarpone cheese, vanilla extract, confectioners sugar, agave (or honey), and heavy cream until stiff peaks form and cream holds its shape. Chill if preparing ahead.
- Assemble Cookies: Fill a piping bag fitted with a Wilton 2A or similar piping tip with the mascarpone cream. Pipe a swirl of cream onto each cooled cookie, starting from the center and moving outward.
- Finish with Cocoa Powder: Using a fine mesh sieve, dust the assembled cookies with cocoa powder for the final touch before serving.
Notes
- Ensure butter is cooled to room temperature before mixing to prevent curdling the batter.
- Chilling the cookie dough is crucial to maintain shape and develop flavor.
- Cookies are soft when baked; handle carefully when transferring to cool rack.
- Mascarpone cream can be made a few hours ahead and refrigerated, covered well to prevent a skin from forming.
- Use good quality instant espresso powder for the best coffee flavor.
