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Take the taste of Italy's famous dessert and enjoy it in a handheld form with these rich tiramisu cookies. The thick, coffee-flavored treats topped with fluffy mascarpone and a dusting of cocoa deliver all those classic flavors you love in each bite.
These have turned into my go-to dessert when hosting friends. The first time I baked them for my nonna from Italy, she thought they tasted better than the original tiramisu and now she asks for them whenever the family gets together.
Ingredients
- Butter: Makes your cookies tender and adds a lovely rich feel
- Granulated sugar: Brings sweetness and helps the edges get nice and crispy
- Dark brown sugar: Keeps cookies moist with caramel hints that work well with coffee
- Egg: Holds everything together and builds the cookie structure
- Vanilla extract: Boosts the overall taste - try to use the real stuff
- All-purpose flour: Forms the base of your cookie - unbleached works better
- Baking powder and baking soda: Team up to create just the right lift and feel
- Instant espresso powder: Gives that true coffee kick - pick a good brand
- Salt: Cuts through sweetness and makes other flavors pop
- Mascarpone cheese: Creates that classic topping - use it straight from the fridge
- Confectioners sugar: Makes the cream smooth and sweet
- Agave or honey: Adds a touch of flavor while helping the cream stay firm
- Heavy cream: Whips into an airy topping - higher fat content works best
- Cocoa powder: Gives the finishing touch - Dutch-processed tastes amazing
Step-by-Step Instructions
- Melt the Butter:
- Slowly melt your butter without letting it bubble up so it keeps all its moisture. Put it in your mixing bowl and cool it down in the fridge for around 20 minutes until it doesn't feel warm anymore.
- Mix the Base:
- Stir your cooled melted butter with both types of sugar using a spatula or mixer with paddle. Mix hard for a full minute to get air in and help the sugar start dissolving for better texture.
- Add Wet Ingredients:
- Mix in the egg and vanilla until everything looks smooth with no egg streaks left. Your mixture should look a bit thicker now.
- Combine Dry Ingredients:
- In another bowl, stir your flour, baking powder, baking soda, espresso powder, and salt together really well. Add this to your wet mix and fold it in gently just until combined so your cookies don't get tough.
- Shape and Chill:
- Use a 2-tablespoon scoop to make same-sized cookies, then roll them in your hands to make perfect balls. Chill these balls for an hour so they don't spread too much while baking and to deepen their flavor.
- Bake to Perfection:
- Bake at 180°C on your cookie sheets with just 6 cookies per tray so they have room. Keep an eye on them for about 10-11 minutes until the edges look done but the middles stay a bit soft.
- Create Mascarpone Cream:
- Beat cold mascarpone with vanilla, powdered sugar, agave, and heavy cream until it forms stiff peaks. Don't whip too long or it might break. The cream should stand up when piped.
- Assemble and Finish:
- Pipe big swirls of the mascarpone mix starting from the middle and going outward. Right away, sift cocoa powder over the top using a fine strainer to make it look like a real tiramisu.
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That instant espresso powder really makes these cookies special. I found that mixing it with the dry stuff instead of dissolving it first gives a stronger coffee taste throughout. My family always knows when I'm making these because the whole house smells amazing.
Storage Tips
You'll need to keep these cookies in a sealed container in the fridge because of the mascarpone topping. They'll stay fresh up to 3 days. For the best results, try to add the cream and cocoa right before you serve them so you get that perfect contrast between the crunchy cookie and soft cream.
Making Ahead Options
You can make the cookie dough up to 3 days early and keep it in the fridge. Or freeze the shaped dough balls for up to a month - just add an extra minute or two when baking from frozen. The mascarpone cream can be made a day ahead and kept in the fridge in a piping bag ready to go.
Creative Variations
Want a grown-up version? Add a tablespoon of coffee liqueur to your mascarpone cream. You can try different flavors too - maybe some orange zest in the dough or sprinkle chopped chocolate between the cookie and cream. During the holidays, try adding a bit of cinnamon to both the cookies and your cocoa dusting.
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Common Questions
- → How can I ensure my cookies are soft and chewy?
Don't leave them in the oven too long. Take them out once the edges look set but the middle seems slightly underdone. The leftover heat will finish cooking them just right.
- → Why is my mascarpone cream not setting?
You might've beaten it too much or your ingredients weren't cold enough. Always use chilled heavy cream and mascarpone before you start mixing them together.
- → Can I use instant coffee instead of espresso powder?
Sure you can. But remember espresso powder gives a stronger coffee kick and works better when baking. You'll need to add a bit more instant coffee to get the same flavor impact.
- → How should I store these cookies?
Keep the plain cookies and cream mixture apart in sealed containers in your fridge. Put them together right before you want to eat them for the best taste and texture.
- → Is there an alternative to mascarpone cheese?
If you can't find mascarpone, try using softened cream cheese mixed with a splash of heavy cream. This combo will give you a pretty close match in both feel and taste.