Ah, Tiramisu – the quintessential Italian dessert that marries the boldness of espresso with the creaminess of mascarpone, all layered in sweet harmony. Now, imagine capturing this symphony of flavours in a cookie. These cookies are not just a snack; they are an experience. With the richness of butter and the crunch of Kellogg’s granola, each bite is a journey. The espresso powder infuses a robust coffee flavour, while the mascarpone topping adds a velvety finish. Trust me, once you’ve tried these, you’ll understand why some things in life are worth every indulgent moment.
Tiramisu Cookie
PREPARATION TIME: 1 Hour | RESTING TIME: 1 Hour | RESTING TIME: 15 Minutes | YIELD 24 Medium Sized Cookies
INGREDIENTS
For the cookie
115g Parmalat butter
100g brown sugar
50g white sugar
1 egg
20g Forage and Feast dark hot chocolate powder
10g espresso powder
100g cake flour
240g Kellogg’s Crunchy Granola
5ml vanilla extract
2,5ml fine salt
2,5ml baking powder
1ml bicarbonate of soda
For the mascarpone topping
5 egg yolks
100g sugar
2,5ml salt
450g mascarpone, room temperature
472ml Parmalat fresh cream
METHOD
For the cookie
Cream the butter and both sugars together till light and fluffy
Add in the egg and continue to whisk, followed by the vanilla extract, whisk again
Add in the remaining dry ingredients, excluding the granola, mix
Lastly, fold in the granola. Bring the dough together and allow to rest in the fridge for 1 hour
Preheat your oven to 180 degrees
Divide your dough into 24 equal-sized balls
Space the dough balls evenly on your baking tray and press down on them slightly, using your index and middle fingers
Bake for 12-15 minutes, till evenly browned
For the mascarpone topping
Beat the egg yolks and sugar together till pale and fluffy
Add in your mascarpone and whisk again
Lastly, add in your cream and beat till the entire mixture is light and aerated
To assemble
Frost each cookie liberally and dust with Forage and Feast dark hot chocolate powder
FEATURED RECIPES
