Tiramisu Cookies
Tiramisu is an enduring favorite of mine. And when all its components come together right, they create a dessert that can scarcely be beat. The ladyfingers soaked in espresso reach so deep a flavor, and the whipped cream and mascarpone filling combine for the most velvety texture and delicate sweetness. Together, these elements make something simply unforgettable.
And tiramisu is not only among the most classic desserts one could ever make, it’s also one that’s close to my heart. It was the highlight of the last meal on our honeymoon before we flew home, and I can’t count how many times it’s been the exquisite finale on one of our birthdays or on our anniversary, when we make each other’s favorite dishes or visit our favorite restaurants. In so many precious memories of mine, tiramisu is curiously close by.
So when I set out to create this recipe, I thought about how I could take tiramisu, this rather elevated and unique dessert, with all its elegance and richness, and rearrange everything that makes it special into a form that could be more casually enjoyed. This cookie recipe does just that, first by reimagining soft, biscuity ladyfingers into olive oil cookies, next by reconfiguring the sophisticated whipped cream and mascarpone filling into a more simple frosting of the same spirit, and lastly by taking the espresso element that soaks into the tiramisu and adding it in delicious powder form to both the dough and frosting of these tasty treats.
In these ways, the strong, silky, self-indulgent qualities of tiramisu become something you could enjoy with your morning coffee. And part of what makes this both feasible and delectable is that DeLallo’s products are a key component. DeLallo knows a thing or two about what makes an ingredient authentic, Italian, and attaining to the highest possible quality. Afterall, that’s been their primary expertise for nearly three-quarters of a century now.
I used two of their incredible products for this recipe: their Extra Light Olive Oil and their Instant Espresso Powder. The extra light olive oil is so delicate and neutral in flavor that it makes a great substitute for butter, which in the case of this recipe is perfect as olive oil aims to take butter’s place. This helps to keep the dough incredibly soft and rich while not losing its structure or becoming too chewy, gummy or tacky. The instant espresso powder enriches both the dough and the whipped cream and mascarpone frosting by adding the depth and intensity of coffee to each part of these cookies. In this product, one of the unmistakable flavors that makes tiramisu so unique achieves new expression.
The result of this all is a sumptuous batch of tiramisu cookies, each of which embodies the spirit of the classic dessert that inspired it. And they do so not by being cheap imitations of tiramisu, but by being respectable translations of it. To be clear, these aren’t exactly as elegant and refined as their namesake, but neither are they trying to be. They’re just cookies, but ones infused with that authentic Italian spirit that can turn treats into experiences and can turn mere meals into memories.
Tiramisu Cookies
Yields 12 Cookies
1 ½ cups/188 grams all-purpose flour
½ tsp baking soda
¾ tsp baking powder
¾ tsp DeLallo Instant Espresso Powder
½ tsp kosher salt
½ cup DeLallo Extra Light Olive Oil
½ cup/110 grams dark brown sugar, packed
¼ cup/50 grams granulated sugar
1 large egg
1 tsp vanilla extract
Mascarpone Frosting
6 oz mascarpone cheese
¾ cup/90 grams powdered sugar
½ tsp DeLallo Instant Espresso Powder
1 tsp vanilla
Pinch of salt
½ cup heavy whipping cream
Cocoa Powder, for dusting
Method
Heat oven to 350°F. Line two large baking sheets each with a piece of parchment paper.
For the cookies, pour the olive oil into a large bowl along with the brown and white sugar, and whisk well to combine. Whisk in the egg and vanilla until smooth.
To a medium bowl add the flour, baking soda, baking powder, espresso powder, and salt and whisk until combined.
Add the dry ingredients to the wet, using a spatula or wooden spoon to gently fold everything together until a dough forms.
Portion the dough out into 12 equal pieces, each weighing about 42 grams.
Place 6 cookie dough balls on each tray, spaced 2-3 inches apart from one another. Bake the cookies for 8-10 minutes, rotating the sheet halfway through, or until the edges are set and lightly browned but still soft in the middle.
Remove cookies from the oven and let cool on the baking sheets for two minutes before transferring to a cooling rack to cool completely.
For the frosting, add the mascarpone, powdered sugar, espresso powder, vanilla extract, and salt to a large bowl. Using a handheld mixer, beat on low until just combined.
While on the lowest speed, slowly add the heavy cream. Once added, increase the speed to medium and beat for 2-3 minutes, or until thick and creamy. Do not over beat.
Transfer the frosting to a piping bag and cut the tip. Frost each cookie in a circular motion starting in the middle and working outwards.
Repeat this process for every cookie. Garnish each cookie with a dusting of cocoa powder and enjoy.
The cookies will soften over time with the frosting, so best consumed the same day they’re made. Can be stored in an airtight container in the refrigerator for up to two days.
Thank you to DeLallo for sponsoring this post!