Here I am with a new recipe for #MyXmasCookies! Inspired by the brilliant Italian dessert that is tiramisu, these bite-sized, cream-filled treats delight the palate as well as the eyes. Inspired by the brilliant Italian dessert, these adorable little sweets are filled with marsala-spiked mascarpone cream, and area treat for the eyes as well as the palate. I was actually searching the web for a classic tiramisu recipe when I remembered that December is exclusively for cookies in my house, and decided to try my hand at converting the traditional recipe into a holiday cookie for my collection. I hope you enjoy them as much as we did.
Tiramisu Cookies
- 5 eggs
- 1 cup granulated sugar
- 2 tablespoons instant espresso powder
- 1/2 cup cake flour
- tiny pinch of salt
- cocoa powder, for dusting
- 3/4 cup (170 g) mascarpone cheese, at room temperature
- 1/4 cup powdered sugar, sifted
- 3 tablespoons marsala
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment; set aside.
Separate egg whites from yolks. Beat yolks in a large bowl with 1/2 cup of the granulated sugar. Beat until pale and stiff, about 3 minutes. Add espresso powder, beat for 2 minutes, then add flour and stir until just combined.
In a clean bowl with clean beaters, beat egg whites and salt on medium speed until foamy. Add the remaining 1/2 cup granulated sugar in a steady steam, while beating constantly. Continue to beat until stiff peaks form, about 5 minutes. Fold 1/3 of the whites into the yolk mixture to fluff it up, then add the rest of the whites, folding gently to combine.
Scoop the mixture into a pastry bag fitted with a 1/2 inch plain tip and pipe batter onto prepared baking sheets. Pipe logs that are about 2 inches long and 1 inch wide. Dust with cocoa powder.
Bake in preheated oven until firm, about 12-14 minutes. Let cool completely before removing from parchment.
Meanwhile, stir together mascarpone, powdered sugar and marsala until well combined. Cover and refrigerate for 15 minutes or up to 3 days.
When ready to serve, spread a teaspoon of mascarpone filling over the flat side of a cookie, sandwich with another cookie. Repeat with remaining cookies and mascarpone. Serve immediately.
