Tiramisu Cookies with Cream (Print)
Coffee-flavored cookies with silky mascarpone topping that brings all the wonderful tiramisu tastes in every small bite.
# Ingredients:
→ Cookies
01 -
½ teaspoon salt
02 -
1 tablespoon instant espresso powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
230 g all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
1 egg (57-60 g with shell)
08 -
100 g dark brown sugar
09 -
100 g granulated sugar
10 -
110 g butter
→ Mascarpone Cream
11 -
1 tablespoon cocoa powder for dusting
12 -
120 g heavy cream
13 -
20 g agave or honey
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90 g confectioners sugar
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1 teaspoon vanilla extract
16 -
180 g mascarpone cheese
# Steps:
01 -
In a microwave or over low-medium heat on the stove, gently heat butter just until melted. Steer clear of bubbling, so the liquid doesn't cook off. Pour it into a big bowl and stash it in the fridge until it cools—takes about 20 minutes.
02 -
Toss the granulated and brown sugars into the cooled butter. Stir everything using a spatula or a mixer set to medium for a quick minute.
03 -
Stir in the egg along with the vanilla extract. Make sure they're fully blended together.
04 -
Grab another bowl and stir together the flour, salt, espresso powder, baking soda, and baking powder. Slowly mix these dry ingredients into the wet ones just until the dough comes together.
05 -
Scoop out 11 portions of dough using a 2-tablespoon cookie scoop. Roll them into little balls with your hands, then lay them on a baking sheet lined with parchment paper. Pop them in the fridge for an hour to chill.
06 -
Set your oven to 180°C (355°F) and line another baking tray with parchment paper.
07 -
Put six cookies on a tray and bake just one tray at a time for 10-11 minutes. Let them sit on the hot tray for about three minutes before moving them to a rack to finish cooling.
08 -
Whip together the mascarpone, vanilla extract, agave, confectioners sugar, and heavy cream. Use an electric mixer or a stand mixer with a whisk attachment. Beat until you get stiff peaks, then chill if you're not ready to use it.
09 -
Spoon the mascarpone cream into a piping bag with a Wilton 2A tip. Swirl it over the cooled cookies, then sprinkle cocoa powder on top before serving.