Creamy Tiramisu Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
100 g dark brown sugar
02 -
1 egg (57-60 g with shell)
03 -
½ teaspoon salt
04 -
1 teaspoon vanilla extract
05 -
110 g butter
06 -
½ teaspoon baking powder
07 -
½ teaspoon baking soda
08 -
230 g all-purpose flour
09 -
1 tablespoon instant espresso powder
10 -
100 g granulated sugar
→ Mascarpone Cream
11 -
20 g agave or honey
12 -
1 tablespoon cocoa powder for dusting
13 -
90 g confectioners sugar
14 -
120 g heavy cream
15 -
1 teaspoon vanilla extract
16 -
180 g mascarpone cheese
# Instructions:
01 -
Use the microwave or a pan on low heat to melt butter without bubbling. Pour it into a big bowl and cool it in the fridge for about 20 minutes.
02 -
Add both the brown sugar and white sugar to the cooled butter. Use a spatula or mixer to combine at medium speed for about a minute.
03 -
Stir the vanilla and egg into the mixture until it's smooth.
04 -
In a new bowl, mix flour, espresso powder, baking soda, baking powder, and salt. Slowly fold this into the wet mixture until just blended.
05 -
Scoop out 11 portions using a 2-tablespoon cookie scoop, roll into balls, and place on a lined baking sheet. Chill for an hour.
06 -
Get your oven ready by setting it to 180ºC (355ºF). Line a baking tray with parchment paper.
07 -
Load up six cookies per baking sheet and bake them one tray at a time for about 10-11 minutes. Cool them on the tray for three minutes before moving to a rack.
08 -
Use an electric or stand mixer to blend mascarpone, heavy cream, confectioners sugar, agave, and vanilla until stiff peaks form. Chill if not serving soon.
09 -
Put the mascarpone cream into a piping bag fitted with a Wilton 2A tip. Pipe spirals of cream over the completely cooled cookies, and sprinkle with cocoa powder right before eating.