Description
Tiramisu Cookies with Mascarpone Cream Filling featuring a rich espresso flavor, filled and topped with a luscious, sweet mascarpone cream and a dusting of cocoa powder.
Ingredients
For the Cookies:
110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg
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
For the 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
- Step 1: Melt the butter in the microwave or a small saucepan over low-medium heat. Pour it into a large mixing bowl and let it cool to room temperature in the fridge for about 20 minutes.
- Step 2: Once the butter is cool, add the granulated sugar and brown sugar. Whisk together with a spatula for 1 minute until combined.
- Step 3: Add the egg and vanilla extract, and mix until fully incorporated.
- Step 4: In a separate bowl, stir together the flour, baking powder, baking soda, instant espresso powder, and salt.
- Step 5: Add the dry ingredients to the wet mixture and mix with a spatula until just combined.
- Step 6: Using a 2-tablespoon cookie scoop, form 11 dough balls. Roll them between your hands and place them on a tray lined with baking paper.
- Step 7: Place the tray of cookie dough balls in the fridge to chill for 1 hour.
- Step 8: Meanwhile, preheat the oven to 180ºC / 355ºF and line a baking sheet with baking paper.
- Step 9: Arrange the chilled cookies on the prepared baking sheet, leaving space between them. Bake one tray at a time for 10-11 minutes.
- Step 10: Let the cookies cool on the baking tray for 3 minutes, as they will be soft, then transfer them to a cooling rack to cool completely.
- Step 11: To make the mascarpone cream, combine the mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream in a bowl. Whip with an electric mixer until stiff peaks form.
- Step 12: When ready to serve, transfer the cream to a piping bag.
- Step 13: Pipe a swirl of the mascarpone cream onto each cooled cookie.
- Step 14: Finish by dusting the cookies with cocoa powder using a fine mesh sieve.
Notes
When melting the butter, avoid letting it bubble to retain its moisture.
The cookies will be soft right out of the oven; letting them rest on the baking sheet helps them set.
The mascarpone cream can be made ahead and stored, covered, in the fridge until assembly.
- Prep Time: 30 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian