I had some mascarpone in my fridge and I was in a mood for tiramisu, but since I already made traditional tiramisu and tiramisu cheesecake, I wanted something different. Therefore, tiramisu cookies were created – cookies with a subtle coffee flavor filled with mascarpone filling. Cookies are made with traditional ingredients such as flour, butter, sugar, plus instant coffee and cocoa to taste like coffee ladyfingers in tiramisu. Cookies contain baking powder, so they spread a little during baking, which ensures that they are not hard or very soft at the same time. Filling is kind of ordinary, only mascarpone, whipped cream and sugar, after all, filling in tiramisu is simple as well. The crispiness of cookies with a subtle cocoa-coffee taste and the delicacy of mascarpone filling are the right choice if you are in a mood for tiramisu, but you don’t want a lot of filling.
- Cookies:
- 340 g unsalted butter
- 220 g crystal sugar
- 1 ½ tsp vanilla extract
- 2 eggs
- 370 g all purpose flour
- 1 ½ tbsp cocoa
- 1 ½ tsp baking powder
- Pinch of salt
- 1 ½ tbsp instant coffee
- Filling:
- 250 ml heavy cream
- 300 g mascarpone
- 100 g icing sugar
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Beat butter until fluffy.
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Add sugar, vanilla extract and eggs, beat again.
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In the second bowl, mix together flour, cocoa, baking powder, salt and instant coffee.
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Add the flour mixture into the butter mixture and mix it well, using a mixer.
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Take small pieces from batter using a spoon and create small balls from these pieces. Put these small balls on a baking pan covered with baking paper and slightly press them down, to form a flat dough. Cookies will slightly spread when baking so place about 12 flat cookies on one baking pan.
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Bake for 8 – 9 minutes at 180 degrees.
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Let them cool and fill them with filling.
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Filling:
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Whip heavy cream.
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Add icing sugar and mascarpone, stir well using a hand or a mixer at low speed.
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Put filling into a piping bag. Apply filling over one cookie, cover and gently squeeze it with the second cookie.
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The top cookie can be sprinkled with cocoa.
- Recipe for dough adapted from Cooking Lsl
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