Tiramisu cookies

Tiramisu cookies – perfect for all coffee lovers and fans of the classic Italian dessert! Soft, intensely coffee-flavoured cookies topped with delicate tiramisu-flavoured mascarpone cream and dusted with cocoa. They are quick and easy to make, and the combination of the coffee cookie, cream and cocoa is simply perfect and really does taste like tiramisu :). These cookies are addictive!

Makes 18–20.

Ingredients for the cookies:

• 115 g butter
• 150 g caster sugar
• 10 g instant coffee powder (finely ground)
• 1 large egg
• 210 g plain flour
• 2.5 g potato starch
• 1 tsp bicarbonate of soda
• a pinch of salt

All the ingredients should be at room temperature.

Melt the butter in a small saucepan, remove from the heat and leave to cool slightly. Pour into the bowl of a stand mixer, add the sugar and coffee and mix. Add the egg and mix again until combined. Sift the plain flour, potato starch and bicarbonate of soda directly into the mixture and add the salt. Mix again until thoroughly combined and a dough forms.

Line a large, flat baking tray with baking paper. Shape the dough into balls about the size of a small walnut; the easiest way is to portion the dough using a small ice cream scoop. Arrange them on the baking tray, leaving several centimetres between them, as they will spread out during baking.

Bake the cookies at 175°C for approximately 9–10 minutes. The longer the cookies are baked, the crisper and harder they will become, so do not extend the baking time unnecessarily. Immediately after baking, the cookies will be very soft, so leave them on the baking tray for a few minutes to cool slightly, then transfer them to a wire rack to cool completely.

Ingredients for the tiramisu cream:

• 125 g mascarpone, chilled
• 125 ml double cream, chilled
• 50 g icing sugar
• 1 tsp vanilla extract
• ½ tsp instant coffee (finely ground)
• cocoa powder, for dusting

Place all the ingredients in the bowl of a stand mixer and whip until you have a thick and fluffy cream.

Cut off the tip of a disposable piping bag and fit it with a small round nozzle. Transfer the tiramisu cream to the piping bag and pipe it onto the cooled cookies in a spiral, starting from the centre and working outwards. Alternatively, you can simply spread the cream over the cookies using a spatula. Finally, dust with cocoa powder.

Once the cream has been added, the cookies should be stored in the fridge, although they will also keep well at room temperature for some time. It is best to dust the cookies with cocoa powder just before serving, as it darkens on the surface of the cream over time, just as it does on classic tiramisu. Before serving, it is worth taking the cookies out of the fridge at least 30 minutes in advance, so that the cream and cookies can come to the right temperature and develop their best flavour.

Enjoy!

Recipe source: What Great Grandma Ate.