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    Untried Recipes

    Tiramisu Cookies

    11 servings

    porties

    30 minutes

    actieve tijd

    1 hour 11 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    110 g butter

    100 g granulated sugar

    100 g dark brown sugar

    1 egg (57-60 g with shell)

    1 tsp vanilla extract

    230 g all-purpose flour

    1/2 tsp baking powder

    1/2 tsp baking soda

    1 tbsp instant espresso powder

    1/2 tsp salt

    180 g mascarpone cheese

    1 tsp vanilla extract

    90 g confectioners sugar

    20 g agave or honey

    120 g heavy cream

    1 tbsp cocoa powder (for dusting)

    Instructies

    COOKIES

    Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.

    Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.

    Add the egg, vanilla extract and mix it in until combined.

    In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.

    Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.

    Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.

    Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

    MASCARPONE CREAM

    In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.

    When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    328 kcal

    Totale vet

    19 g

    Verzadigd vet

    12 g

    Onverzadigd vet

    3.5 g

    Transvet

    0.3 g

    Cholesterol

    46 mg

    Natrium

    265 mg

    Totale koolhydraten

    41 g

    Voedingsvezels

    1 g

    Totale suikers

    20 g

    Eiwit

    4 g

    11 servings

    porties

    30 minutes

    actieve tijd

    1 hour 11 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    110 g butter

    100 g granulated sugar

    100 g dark brown sugar

    1 egg (57-60 g with shell)

    1 tsp vanilla extract

    230 g all-purpose flour

    1/2 tsp baking powder

    1/2 tsp baking soda

    1 tbsp instant espresso powder

    1/2 tsp salt

    180 g mascarpone cheese

    1 tsp vanilla extract

    90 g confectioners sugar

    20 g agave or honey

    120 g heavy cream

    1 tbsp cocoa powder (for dusting)

    Instructies

    1

    COOKIES

    2

    Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.

    3

    Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.

    4

    Add the egg, vanilla extract and mix it in until combined.

    5

    In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.

    6

    Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.

    7

    Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.

    8

    Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

    9

    MASCARPONE CREAM

    10

    In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.

    11

    When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.