RECIPE

Tiramisu Cookies

Name: Tiramisu Cookies
Cook time: 1 h
Yield: 24 cookies

Recipe Created For

3-Piece Cookie Set

Main Course

Flour

Cook Time

Over 1 hour

Serving Size

24 cookies

Cook Mode

INGREDIENTS

3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) baking powder
3 eggs, separated
1/3 cup (75 mL) granulated sugar
3 tbsp (45 mL) packed brown sugar
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1/2 cup (125 mL) confectioners’ (icing) sugar, for dusting

Frosting

1/2 cup (125 mL) heavy or whipping (35%) cream
8 oz (250 g) mascarpone cheese
1/2 cup (125 mL) confectioners’ (icing) sugar, sifted
4 tsp (20 mL) espresso powder
1 tbsp (15 mL) coffee liqueur (optional)
1 tsp (5 mL) vanilla extract
Pinch ground cinnamon
Pinch salt
2 tbsp (30 mL) unsweetened cocoa powder, for dusting

EQUIPMENT

RECIPE NOTES

A decadent mascarpone-espresso frosting tops light and airy ladyfinger-style cookies for an irresistible indulgent treat.

INGREDIENTS

3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) baking powder
3 eggs, separated
1/3 cup (75 mL) granulated sugar
3 tbsp (45 mL) packed brown sugar
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1/2 cup (125 mL) confectioners’ (icing) sugar, for dusting

Frosting

1/2 cup (125 mL) heavy or whipping (35%) cream
8 oz (250 g) mascarpone cheese
1/2 cup (125 mL) confectioners’ (icing) sugar, sifted
4 tsp (20 mL) espresso powder
1 tbsp (15 mL) coffee liqueur (optional)
1 tsp (5 mL) vanilla extract
Pinch ground cinnamon
Pinch salt
2 tbsp (30 mL) unsweetened cocoa powder, for dusting

EQUIPMENT

INSTRUCTIONS

Preheat oven to 325°F (160°C). Line 2 Large Sheet Pans with parchment paper.

Into medium bowl, sift together flour, cornstarch and baking powder.

In large bowl, using handheld electric mixer at high speed, beat together eggs yolks, granulated sugar and brown sugar until thick and pale yellow. Beat in vanilla.

In another medium bowl, with clean beaters, beat egg whites and salt until soft peaks form.

Fold one-third whipped egg whites mixture into egg yolks mixture, then fold in one-third flour mixture. Repeat 2 more times. Scrape into piping bag fitted with large round tip. Pipe 1 1/2-inch (4 cm) rounds onto prepared sheet pans, spacing about 2 inches (5 cm) apart. Dust tops with confectioners’ sugar.

Bake for 15 to 20 minutes or until tops are set and cookies are lightly golden. Transfer to Cooling Rack and let cool completely.

Frosting

In medium bowl, using handheld electric mixer, beat cream for 5 or 6 minutes or until stiff peaks form.

In another medium bowl, using handheld electric mixer with clean beaters, beat together mascarpone, confectioners’ sugar, espresso powder, coffee liqueur (if using), vanilla, cinnamon and salt until smooth and blended. Fold in whipped cream. Spread evenly over tops of cookies.

Dust with cocoa powder.