Tiramisu cookies

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 12
Dietary: Nut-free Vegetarian

All the flavours of a decadent tiramisu in the form of a comforting cookie – what could be better? With rich coffee cookie dough and a sweet mascarpone topping, you wouldn’t be shy to serve these elegant cookies at any dinner party!

By Helen Upshall

Shopping list

Ingredients

For the cookies

110g/4oz salted butter, softened
80g/3oz granulated sugar
120g/4½oz dark brown sugar
1 tsp vanilla bean paste
1 large free-range egg
1 tbsp espresso powder
230g/8oz plain flour
1 tsp baking powder

For the mascarpone

180g/6oz mascarpone
110ml/3½fl oz double cream
1 tsp vanilla bean paste
85g/3oz icing sugar
1 tbsp cocoa powder, to serve

Recipe tips

How-to videos

Method

Preheat the oven to 180C/160C Fan/Gas 4.
To make the cookies, cream together the butter, sugars and vanilla in a mixing bowl until light and fluffy. Crack in the egg and beat until incorporated.
Sieve in the espresso powder, flour and baking powder and stir together to form a dough. Place the dough in the fridge to chill for 10 minutes.
When chilled, divide the dough into 12 equal balls, around 50g/1¾oz each.
Place the dough balls on lined baking trays leaving plenty of room between each ball. Bake for 10 minutes.
Remove the cookies from the oven and allow to fully cool on the trays.
Meanwhile, to make the mascarpone topping, combine the mascarpone, cream, vanilla and icing sugar in a mixing bowl. Whisk until firm peaks are formed – be careful not to over whisk. Spoon into a piping bag and refrigerate until ready to use.
Once the cookies have fully cooled, pipe a swirl of mascarpone mixture on the top of each and finish with a sprinkling of cocoa powder. Serve straight away.