Description
Delight in these decadent Tiramisu Cookies, combining the rich flavors of espresso and mascarpone cream into a soft, chewy cookie base. Perfectly balanced sweetness with a dusting of cocoa powder makes these treats an irresistible twist on classic tiramisu, ideal for dessert lovers seeking a portable and elegant sweet.
Ingredients
Scale
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 carefully either in the microwave or in a small saucepan over low to medium heat, avoiding bubbling to retain the liquid content. Transfer the melted butter into a large mixing bowl and chill it in the fridge for about 20 minutes until it reaches room temperature.
- Mix Sugars with Butter: Once the butter is cooled, add both granulated sugar and dark brown sugar. Whisk together for 1 minute using a spatula or mix using a stand mixer with the paddle attachment until well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix thoroughly until the mixture is homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add the dry ingredients to the wet mixture and fold gently with a spatula just until combined.
- Scoop Cookies: Using a 2 tbsp (1.3 ounce) cookie scoop, portion out 11 cookie dough balls. Roll each between your hands into smooth balls and place them on a baking tray lined with baking paper. Refrigerate the cookies for 1 hour to firm up.
- Preheat Oven and Bake: Preheat the oven to 180ºC (355ºF) and prepare a baking sheet with parchment paper. Arrange 6 cookies per tray (bake one tray at a time) and bake for 10-11 minutes until set but still soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking tray for 3 minutes. Then transfer them carefully with a spatula to a cooling rack and let cool completely.
- Prepare Mascarpone Cream: In a medium bowl or stand mixer fitted with a whisk attachment, combine mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream. Whip the mixture until stiff peaks form and it holds its shape securely. If not assembling immediately, cover and refrigerate until needed.
- Assemble Cookies: Fit a piping bag with a decorating tip (e.g., Wilton 2A) and fill it with the mascarpone cream. Pipe a swirl on top of each cooled cookie, starting from the center and moving outward.
- Finish with Cocoa Powder: Using a fine mesh sieve, dust each piped cookie with cocoa powder evenly to complete the tiramisu flavor and presentation.
Notes
- Ensure butter is cooled to room temperature before mixing to avoid cooking the egg.
- Refrigerating cookie dough before baking helps retain shape and texture.
- Use high-quality mascarpone for the best cream texture and flavor.
- The cookies are soft when fresh out of the oven but firm as they cool completely.
- Adjust espresso powder amount to taste for more or less coffee flavor.
- For a sweeter mascarpone cream, increase confectioners sugar slightly.
- Prep Time: 20 minutes
- Cook Time: 11 minutes per tray (approximately 22 minutes total)
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Tiramisu Cookies, Italian Cookies, Espresso Cookies, Mascarpone Cookies, Dessert Cookies, Coffee Cookies
