Tiramisu Cookies With Mascarpone Cream Filling

  1. For the cookies:
  2. Note the cookie dough may require 1 hour of refrigeration time. Line baking sheets with parchment paper or Silpat mats.
  3. In a bowl combine flour, cocoa powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer cream butter for 3 minutes, until fluffy. Add sugar, vanilla, Bailey's (optional) and egg and beat until incorporated. Slowly add the flour/cocoa mixture and mix until well combined.
  5. Scoop 1 tablespoon-sized portions of dough and roll into balls. Toss balls in sugar. Place balls on the prepared trays leaving about 2 inches between them. Press with the bottom of a glass to flatten cookies.
  6. If the dough is very soft, I recommend you chill cookies for 1 hour, so they don't spread when baking.
  7. Preheat oven to 375 F.
  8. Bake cookies for 9-10 minutes. Transfer to a cooling rack and let the cool completely.
  9. For the mascarpone cream filling:
  10. In a small bowl, using a wooden spoon or a rubber spatula mix together mascarpone cheese and sugar until smooth.
  11. In the bowl of a stand mixer beat heavy cream until stiff peaks form. Gently fold whipped cream into the mascarpone mixture. Mix in the espresso.
  12. To assemble the cookies:
  13. Fill a piping bag with the filling. Pipe a small amount of the filling onto the bottom of half of the cookies (the amount should be around 1 tablespoon). Top the filling with another cookie to create a sandwich. Sprinkle some cocoa powder over the top.

allpurpose, cocoa, baking powder, salt, butter, sugar, vanilla, irish cream, egg, sugar, mascarpone cream, mascarpone cheese, sugar, heavy cream, espresso coffee, cocoa

Taken from tastykitchen.com/recipes/desserts/tiramisu-cookies-with-mascarpone-cream-filling/ (may not work)

Another recipe

Switch theme