Tiramisu Espresso Cookies Fusion (Print Version)
# Ingredients:
→ Dough for Cookies
01 -
1 tablespoon hot water
02 -
1 tablespoon instant coffee granules
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
150 g granulated sugar
06 -
113 g unsalted butter, let it soften
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
09 -
190 g regular flour
→ Filling Mascarpone
10 -
2 tablespoons coffee liqueur
11 -
60 ml heavy cream
12 -
120 g mascarpone cheese
→ Topping
13 -
1/4 cup plain cocoa powder for dusting
# Instructions:
01 -
Flip on your oven to 175°C. Cover two baking trays with silicone mats or parchment. Get those ready first.
02 -
Toss salt, baking powder, and plain flour into a bowl. Give everything a good whisk so it's all blended nicely.
03 -
Grab a big bowl and use your mixer to beat the soft butter and sugar till the mix looks light and fluffy.
04 -
Crack in the eggs, mixing one after the other so they blend in. Then add the vanilla and mix again.
05 -
Stir the instant coffee into the hot water so it dissolves, then dump it into your butter-egg mix. Give it a solid stir until it’s all one color.
06 -
Now scoop in the dry mixture a little at a time into the wet bowl. Don’t over-do it—stop mixing once it all sticks together.
07 -
Spoon balls of dough (about a tablespoon) onto your lined trays. Keep about 5 cm between each. Bake until the edges are barely golden but the middle is still soft—about 10 to 12 minutes.
08 -
Let the cookies hang out on the tray for 5 minutes, then carefully move them to a rack. Let them cool completely before you touch them again.
09 -
In another bowl, whip up the mascarpone and heavy cream until it’s completely blended. Add the coffee liqueur and mix just enough to pull it all together.
10 -
Take one cooled cookie, slap some filling on the flat side, and press another cookie on top. Easy peasy.
11 -
Sprinkle sifted cocoa powder on your finished cookie sandwiches. Eat them right away, or stash in the fridge for half an hour to help the filling set.
# Notes:
01 -
Using soft butter makes mixing way easier and your cookies lighter.
02 -
Bump up the instant coffee by 1 teaspoon if you really love coffee.
03 -
Cream cheese can swap in for mascarpone, but it'll taste a bit different.
04 -
If you want soft cookies, stop mixing the dough once everything's just together.
05 -
Letting the cookies sit in the fridge makes the flavor better and the filling firm up.