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Tiramisu Cookies

Tiramisu Cookies
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Indulge in these soft, chewy cookies infused with rich coffee flavor and topped with a delicate mascarpone cream, reminiscent of classic tiramisu.

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. Dissolve the instant coffee in 2 teaspoons of boiling water.
  3. Stir the coffee until it has completely dissolved.
  4. Allow the dissolved coffee to cool completely.
  5. In a large bowl, or 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, vanilla bean paste, and egg.
  8. Mix until all ingredients are just combined.
  9. Sift in the plain flour, baking soda, and baking powder.
  10. Fold the dry ingredients into the wet mixture until fully incorporated and no dry streaks remain.
  11. Roll the dough into 10 equal-sized balls.
  12. Place the dough balls onto a large baking tray lined with baking paper.
  13. Using flat fingers, gently press each ball down into a thick disc shape, about 2cm thick.
  14. Bake the cookies for 14 minutes.
  15. Remove the cookies from the oven when they are still slightly soft in the center.
  16. Allow the cookies to cool completely on the baking tray.
  17. In a mixing bowl, whisk together the egg yolk, 40g caster sugar, and 1/2 tsp vanilla bean paste.
  18. Whisk until the mixture is light and fluffy.
  19. Add the mascarpone cheese to the egg yolk mixture.
  20. Whisk until the mascarpone is combined and smooth (do not over-whisk).
  21. In a separate bowl, whisk the cream until soft peaks form.
  22. Gently fold one third of the whipped cream into the mascarpone mixture.
  23. Fold in the remaining whipped cream, one third at a time, until fully combined.
  24. Place the mascarpone cream into the fridge until the cookies are completely cooled.
  25. Once cookies are cool, transfer the mascarpone cream to a piping bag with a medium-sized round tip nozzle (or cut off the end of the bag).
  26. Pipe a generous blob of mascarpone cream onto the center of each cookie.
  27. Use an offset spatula or the back of a spoon to smooth out the top of the piped cream.
  28. Using a small sieve, generously dust the tops of the cookies with cocoa powder.
  29. Serve and enjoy your Tiramisu Cookies!

Notes

Ensure butter is properly softened, not melted, for the best cookie texture.
Let the brewed coffee cool completely before adding it to the dough to prevent cooking the egg.
Avoid over-whisking the mascarpone cream as it can become runny.
For uniform cookies, use a kitchen scale to measure dough balls at approximately 65g each.

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