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Tiramisu Cookies

Tiramisu Cookies
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Indulge in the rich, coffee-infused delight of Tiramisu in a convenient cookie form, complete with a creamy mascarpone topping.

Ingredients

Scale
  • 2 tsp instant coffee
  • 2 tsp boiling water
  • 120 g brown sugar
  • 80 g caster sugar
  • 125 g butter softened
  • 1 egg
  • 1/2 tsp vanilla bean paste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 280 g plain flour
  • 250 g mascarpone cheese
  • 100 g cream
  • 40 g caster sugar
  • 1 egg yolk
  • 1/2 tsp vanilla bean paste
  • ~30 g cocoa powder

Instructions

  1. Preheat your oven to 180°C (160°C fan bake).
  2. Brew the instant coffee in the 2 teaspoons of boiling water.
  3. Mix until the coffee has dissolved.
  4. Allow the coffee to cool completely.
  5. In a large bowl or in a stand mixer with the paddle attachment, cream the softened butter and both sugars together.
  6. Continue creaming until the mixture is light and fluffy.
  7. Beat in the cooled coffee, 1/2 tsp vanilla bean paste, and the egg until combined.
  8. Sift in the plain flour, baking soda, and baking powder.
  9. Fold the dry ingredients into the wet ingredients until fully incorporated.
  10. Roll the cookie mixture into 10 equal-sized balls (around 65g each).
  11. Place the cookie balls onto a large baking tray lined with baking paper.
  12. Using flat fingers, gently press each ball down into a thick disc shape (around 2cm thick).
  13. Bake the cookies for 14 minutes.
  14. Remove the cookies from the oven.
  15. Allow the cookies to cool completely on the tray.
  16. In a mixing bowl, whisk together the egg yolk, 40g caster sugar, and 1/2 tsp vanilla bean paste until light and fluffy.
  17. Add in the mascarpone cheese.
  18. Whisk until combined and smooth (do not over-whisk).
  19. In a separate bowl, whisk the cream until soft peaks form.
  20. Fold the whipped cream into the mascarpone mixture one third at a time until combined.
  21. Place the mascarpone cream into the fridge until the cookies are completely cooled.
  22. Pop the mascarpone cream into a piping bag with a medium-sized round tip nozzle (or just cut off the end of the bag).
  23. Pipe a big blob of mascarpone cream onto each of the cooled cookies.
  24. Use an offset spatula or the back of a spoon to smooth out the top of the cream.
  25. Using a small sieve, generously dust the tops of the cookies with cocoa powder.
  26. Serve and enjoy!

Notes

Ensure all ingredients, especially butter and coffee, are at the correct temperature.
Do not overmix the mascarpone cream to prevent it from becoming runny.
Bake cookies until just set; they will firm up as they cool, retaining moisture.
Let cookies cool completely before assembling to prevent the cream from melting.

Find it online: https://sweetcraftrecipes.com/tiramisu-cookies/