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Tiramisu Cookies

Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.

  • Yield: Makes 30
Tiramisu Cookies

Source: Martha Stewart Living, May 2008

Ingredients

  • 5 large eggs, separated
  • 1 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1/2 cup cake flour, (not self-rising)
  • 1/4 teaspoon salt
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 3/4 cup mascarpone cheese
  • 1/4 cup plus 1 1/2 teaspoons confectioners' sugar, sifted
  • 3 tablespoons almond-flavored liqueur, such as amaretto
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces semisweet chocolate, melted

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

  2. Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)

  3. In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.

  4. Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.

  5. Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)

  6. Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).

  7. When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.

  8. Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

Cook's Note

These taste best fresh, but you can prepare the components ahead and assemble the cookies just before serving.

Reviews (43)

  • Kektklik 24 Nov, 2011

    To the person who suggested almond extract in substitute for the almond liquer:

    Almond extract still has alcohol (18~35%), so it wouldn't help that person's alcohol allergy.

  • DaphneA 24 Dec, 2010

    Everyone loved these cookies when me and my friend made them... we've actually made them multiple times in different ways. We weren't really good at piping the cookies so they ran in odd shapes but oh well. We've also made them in madeliene tins and got softer results. For the mascarpone we used a full cup... 8 oz... because that's how much trader joes gives you and we had no other use for it... I found that this made the filling less gooey. These cookies are good fresh or chilled.

  • alicia_i 10 Sep, 2010

    My batter was EXTREMELY liquid. I added flour and sugar so it could become thicker. Didn't make much of a difference. I couldn't make cookies out of it so I ended up making a cake. To top it off, by filling was WAY to strong.

  • Superpup 29 Mar, 2010

    Re: the amount of eggs. The whipped egg whites provide structure rather than moisture. I think reducing the number of eggs would just make the cookies, weak, or dense, or at the very least lessen the amount of cookies you get out of the recipe.

  • Superpup 29 Mar, 2010

    Re: the amount of eggs. The whipped egg whites provide structure rather than moisture. I think reducing the number of eggs would just make the cookies, weak, or dense, or at the very least lessen the amount of cookies you get out of the recipe.

  • chefeml 27 Mar, 2010

    What about using the liquid flavors (like the kind in the snow cone flavor section)? You wouldn't have to change the amount I don't think.

  • Me3656 27 Mar, 2010

    Five egg sounds like a lot of moisture to me with the small amout of dry ingredients. Might reduce the egg by one or two and see what happens if you are willing to experiment . The cake flour is light and not going to add much thickness. You could also go the other way and add a couple extra TBSp flour. Cake flour and regular flour do not measure cup for cup. You always add a couple of extra Tbsp of cake flour when measuring if you are substituting for reg. flour.the past.

  • idratherbeskiing 26 Mar, 2010

    maybe try almond flavored extract? they sell it at every store near the spices. It's pretty strong though, you might have to adjust it to taste by diluting it with water.

  • jwbandy 26 Mar, 2010

    I am HIGHLY allergic to any and all alcohol (lips turn blue, hard time breathing - not a pretty sight). Is there a substitute for the liqueur?

  • lilys_mom 26 Mar, 2010

    If you are having trouble finding instant espresso try using Starbucks VIA instant coffee. It is micro ground, so it will be super fine. I would personally use the Decaf Italian VIA!

  • nicolewelsh1401 26 Mar, 2010

    You added flour to the filling?!? Ok, you shouldn't be baking. Try powdered sugar next time.

  • Bananawind84 14 Sep, 2008

    What a crappy recipe!!! Especially the marscapone filling. When I attempted to make it, it was too liquidy and I ended up having to add a half a stick of butter and about 1/2 cup of flour just to get it to the consistency that I thought a filling should be. And I have to agree with other commenters about the "oozy" batter for the cookie part. I had to add flour to that in order for them to stay in one spot on the cookie sheet to cook for at least 12 minutes.

  • lastpaige 22 Aug, 2008

    Mascarpone can be substituted with Ricotta that has been whirled smooth in a food processor.

    I tried the cookie portion of the recipe and ended up with the same oozy mess. When they were 'done' they were only worth feeding to the garbage.

    When the recipe says that the batter would be very thick, mine was WAY not thick. I'm going to give it another go in the future, though. They look too good to give up on!

  • camr 21 Aug, 2008

    My batter was very "oozy" too. Messy filling the decorating bag. The cookies came out very soft, like sponge cake. I also found that the measurement for the filling had to be off. You would not taste the filling with only a 1/2 tsp. Should be more like a "generous Tbl. I used the full 8 oz package of mascarpone, and I still was short filling. The "little pick me up" is right! After eating three for dessert, couldn't fall asleep last night. But even better today after chlling.

  • VernaB 12 Aug, 2008

    If you look closely at the photo, the cookies ARE oblong, and sitting criss-crossed on the cup.

  • kortiz1960 11 Aug, 2008

    I found Instant Espresso Powder at Publix.

  • catnat 11 Aug, 2008

    sorry instant

  • catnat 11 Aug, 2008

    you use instsnt coffee that is very fine.

  • beacheschef 11 Aug, 2008

    Fresh Market has instant espresso powder. When I can't get to Fresh Market, I substitute Cafe' Bustela's instant coffee, which can be found in the grocery store.

  • parkerkc 11 Aug, 2008

    World market sells the instant espresso powder...if you happen to have one close by.

  • NancyMadeline 11 Aug, 2008

    The picture looks like the cookies are round...but, from the directions, I guess they're oblong. Am I correct ?

  • DollyDe 11 Aug, 2008

    Is there any replacement for the liquor?

  • Marcia1 11 Aug, 2008

    You can purchase espresso powder at kingarthurflour.com.

  • lecoeurnoir 11 Aug, 2008

    Rosa -

    I purchase instant espresso power through King Arthur Flour (http://www.kingarthurflour.com/shop).

    C

  • ChefSuzyQ 11 Aug, 2008

    If you can not find instant espresso powder just double a good instant coffee which I have done in the past with great success. Else check a higher end grocery store. I live in southern Ca and actually found mine at the 99 cent store for way cheaper. Hope this helps:)

  • mozart12 11 Aug, 2008

    I buy espresso powder from King Arthur Flour (they have a website), but I've heard instant coffee can be used as a substitute.

  • rlbvw 11 Aug, 2008

    #8 A generous HALF TEASPOON?

  • kimig 11 Aug, 2008

    I am from Guatemala city, please someone knows where i can found the mascarpone cheese

  • kimig 11 Aug, 2008

    I live in Guatemala city, someone nows where can i found a masrcapone cheese
    tanks for help.

  • kimig 11 Aug, 2008

    I live in Guatemala city, someone nows where can i found a masrcapone cheese
    tanks for help.

  • kimig 11 Aug, 2008

    I live in Guatemala city, someone nows where can i found a masrcapone cheese
    tanks for help.

  • kimig 11 Aug, 2008

    I live in Guatemala city, someone nows where can i found a masrcapone cheese
    tanks for help.

  • GourmetDiary 11 Aug, 2008

    A half teaspoon of filling? THe photo looks far more generous than that. I think the measure is incorrect.

  • rosamusumeci 11 Aug, 2008

    Hi, this is the third recipe I've found for which I need instant espresso powder, and I can't find it anywhere! Does any one know where I can find it?

  • rosamusumeci 11 Aug, 2008

    Hi, this is the third recipe I've found for which I need instant espresso powder, and I can't find it anywhere! Does any one know where I can find it?

  • ribbitthis 7 Aug, 2008

    These were great! My batter was a little runny (Florida is a really bad place for egg white) so I will use a cookie scoop next time. 6 people ate all 30 cookie in one afternoon

  • GreekLoverBoy 28 May, 2008

    i'm a bull in a china shop when it comes to pastry bags. so i used a large cookie scoop and got fast, easy, and same-size cookies.

    now, how about turning the filling into tiramisu ice cream? i'm gonna try it tonite and will report back if anyone's interested :-)

  • kaemap 17 May, 2008

    Did you really mean to describe these cookies as "boozy" or maybe just "oozy"!!

  • mitsya 15 May, 2008

    I like using neufchatel cheese in place of marscapone and cream cheese-- it's a bit lower in fat. It's in the same section as cream cheese.

  • bridget350 15 May, 2008

    Durni....you could try cream cheese. :)

  • drose847 15 May, 2008

    Cream cheese

  • Durni 15 May, 2008

    what is a substitute for marscapone?

  • moethorne 2 May, 2008

    I thought I had over cooked the cookies they were crisp like meringues. I assembled them last night for a party today. Stored in the fridge and now the cookies are soft like an american lady finger. I also used 8pz marscapone and only 2Tbl of liquor because the filling looked so runny.
    Consensus at work is they taste great!

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