Equipment
Ingredients
cookie base
- 110 g unsalted butter, softened
- 80 g granulated sugar
- 120 g brown sugar
- 5 ml vanilla bean paste
- 1 egg
- 15 ml espresso powder
- 230 g all-purpose flour
- 5 g baking powder
mascarpone topping
- 180 g mascarpone, chilled
- 110 ml heavy cream, chilled
- 5 ml vanilla bean paste
- 85 g icing sugar
- 6 g cocoa powder, for dusting
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F).
Cream the softened butter, granulated sugar, brown sugar, and vanilla bean paste in a bowl until the mixture is light and fluffy.
Add the egg to the butter mixture and beat until it is fully incorporated.
Sieve the espresso powder, flour, and baking powder into the mixing bowl.
Stir the ingredients together until a cohesive dough forms.
Place the dough in the refrigerator to chill for 10 minutes.
Divide the chilled dough into 12 equal portions, weighing approximately 50g each.
Arrange the dough balls on baking trays lined with parchment paper, leaving space between them for spreading.
Bake the cookies for 10 minutes at 180°C (350°F).
Remove the cookies from the oven and allow them to cool completely on the trays.
Combine the mascarpone, heavy cream, vanilla, and icing sugar in a clean mixing bowl.
Whisk the mixture until stiff peaks form, ensuring you do not over-mix.
Pipe a swirl of the mascarpone cream onto each cooled cookie.
Dust the tops with cocoa powder and serve immediately.
Chef's Notes
- Ensure your butter and egg are truly at room temperature for optimal creaming, which incorporates air for a lighter cookie texture.
- Don't overwork the cookie dough after adding the dry ingredients; mix just until combined to prevent tough cookies.
- For a more intense espresso flavor, you can dissolve the espresso powder in a tablespoon of hot water before adding it to the wet ingredients.
- When whipping the mascarpone cream, ensure all ingredients and your bowl are well-chilled to achieve stiff, stable peaks without curdling.
- For a more authentic tiramisu experience, consider lightly brushing the cooled cookies with a coffee liqueur mixture before topping with the mascarpone cream.
Storage
Refrigerator: 3 days — Store in an airtight container; the topping contains fresh dairy.
