Tiramisu Cookies

21st March 2024

What beats a classic Tiramisu? A cookie version, of course!

When you think of a traditional coffee dessert, the first one you probably think of is a classic Tiramisu. It’s no wonder this has captured the heart of all coffee lovers: cream paired with coffee-soaked sponge, topped with cocoa powder? It’s a match made in heaven. But what if we told you could experience all these flavours with a soft, buttery cookie? Sounds delicious, right? Read on, friends, read on!


Tiramisu Cookies

Who invented Tiramisu?

As with most recipes, the origins of Tiramisu have multiple claims. However, one thing for certain is that it came from where most delicious food does: Italy! It is believed to be a twist on a traditional quick sweet treat, which was a concoction of zabaglione (a loose custard), espresso, and dried bread or biscuits.

The Tiramisu we know today is widely credited to Italian restaurant owners Ado and Alba Campeol, who introduced the dessert to their menu in 1972. According to them, this was made without any intention. Shortly after the birth of their son Carlos, Alba used mascarpone mixed with sugar and coffee-soaked biscuits to give her energy. After realising she might be on to something, they refined the recipe to create the pudding we now know as Tiramisu!

It is no surprise this no-bake dessert took the cuisine world by storm, gaining a spot on most menus worldwide throughout the 1980s. Today, you are still likely to see this beloved pudding in restaurants, as it tastes amazing and is simple to put together.


For the Cookies:

  • 115g Unsalted Butter
  • 100g Granulated Sugar
  • 100g Soft Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 230g Plain Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Tablespoon Espresso Powder
  • A pinch of salt

For the Mascarpone Cream Icing:

  • 180g Mascarpone Cheese
  • ½ Teaspoon Vanilla Extract
  • 90g Icing Sugar
  • 1 Tablespoon Honey
  • 120 ml Double Cream
  • 1 Tablespoon Cocoa Powder


The Cookies:

  1. Melt the butter in the microwave and place it in the fridge to cool for 20 minutes.
  2. Add the granulated & soft brown sugar to the butter and whisk until smooth.
  3. Add the vanilla extract and egg. Whisk again until combined.
  4. In a separate bowl, stir together the baking powder, flour, baking soda, espresso powder and salt.
  5. Add the wet ingredients to this dry mixture and mix with a spoon until combined to form a dough. If you are finding it hard to mix, feel free to get stuck in with your hands!
  6. Divide the dough into 12 equal-sized balls and place on a greaseproof paper-lined tray. Refrigerate for one hour.
  7. Preheat the oven to 180oC/160oC fan/355o
  8. Spilt the cookie dough balls between two lined baking trays to allow enough room for the dough to spread when baking.
  9. Place into the oven and bake for 10-11 minutes until the edges become golden brown.
  10. When removed from the oven, cool on the tray for 3 minutes until firm enough to transfer to a wire cooling rack.

The Mascarpone Cream Icing:

  1. Add the mascarpone cheese, vanilla extract, icing sugar, honey and double cream to a clean bowl and whisk until it forms stiff peaks.
  2. Once the cookies are cool, you can start the fun part—adding the icing! You can either spread a thick layer of icing with a knife or use a piping bag to pipe a cool pattern. When creating the spiral (like in our photos), make sure you start in the centre, working your way outwards.
  3. Finish the cookies with a sprinkle of cocoa powder!

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