Eggless Tiramisu Cookies
These tiramisu cookies are chewy coffee cookies topped with a marshmallowy mascarpone cream and finished with a dusting of cocoa powder, they’re just so, so good ♡
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Eggless Tiramisu Cookies
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servings
6
prep time
30 min
cook time
15 min
Ingredients
Cookie dough
- 1/2 cup (113 g) butter
- 1/3 cup (50-55 g) brown sugar
- 1/4 cup (35 g) white sugar
- 1-2 tbsp instant coffee, adjust according to your preference
- 2 tbsp (30ml) milk
- 1 tsp vanilla extract
- 1 cup (120g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking soda
- pinch of salt
Mascarpone Cream
- 1/2 cup (120 g) mascarpone cheese
- 1/4 cup (60 g) whipping cream
- 1/4 cup (30 g) icing sugar
- vanilla extract
- pinch of salt
Garnish
- cocoa powder
Instructions:
- For the brown butter: Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- For the cookie dough: In a mixing bowl, add your brown sugar and white sugar. Pour in the slightly cooled brown butter, coffee, milk and vanilla and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Scoop out the cookie dough using a spoon or ice cream scoop and place onto parchment paper. Cover and refrigerate for atleast 1 hour. You can bake them straight away too but letting the dough rest helps the flavours develop and stops the cookies from spreading too much.
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Once chilled, place the dough balls on a parchment lined tray and bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 11-13 minutes
• Airfryer: 170°C for 9–11 minutes
• OTG: 175°C for 13-15 minutes - They’ll be super soft straight out of the oven, you can use a bowl or cookie cutter to shape the edges while they’re still hot. Let them cool completely.
- For the mascarpone cream: In a bowl, combine the mascarpone, icing sugar, vanilla extract and a pinch of salt. Whip for a minute or two till smooth and the sugar is fully incorporated.
- In a separate bowl, whip the cold whipping cream till medium peaks form. Gently fold the whipped cream into the mascarpone mixture till light and fluffy. Refrigerate for atleast 30 minutes to an hour before using.
- Transfer the frosting to a piping bag and pipe onto the completely cooled cookies. I did a simple spiral but you can do any piping style you like. Dust with cocoa powder, serve and enjoyy!
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