Tiramisu Cookies

Cookie dough: To make these tiramisu cookies recipe, start by preparing all the ingredients for the cookie dough.
Do not rely on the quantities visible in the photos; on that day, I was making twice as many cookies, so the quantities in the photos are much larger than the quantities indicated in the recipe ingredients.

Place the softened butter in the bowl of the stand mixer.

Add the brown sugar...

...and the caster sugar.

Knead these elements together with the stand mixer's paddle attachment...

...until homogeneous.

Add the egg...

...as well as the liquid vanilla extract...

...and the instant coffee.

Mix all these ingredients together to incorporate them into the dough and to dissolve the instant coffee. Small black specks of coffee will always remain undissolved in the dough, which is normal. These grains will provide the cookies with a hint of intense coffee flavour during tasting.

Add the flour, baking powder, and fine salt.

Continue mixing, still with the paddle attachment, until a homogeneous dough is obtained.

Divide this cookie dough into pieces of about 40 g.

Arrange these dough pieces on a perforated baking sheet lined with a sheet of greaseproof paper.

Then shape these pieces of dough between your hands to form regular dough balls.

Place these dough balls on the baking sheet lined with greaseproof paper, flattening them slightly, as shown here in the photo.

Bake the cookies in a fan-assisted oven, preheated to 175°C, and cook for 13 to 14 minutes (baking times can vary from one oven to another).

After baking, take the cookies out of the oven. They should be half-baked, meaning not too golden so they remain soft on the palate.

Leave to cool at room temperature.

Mascarpone cream: Prepare the ingredients.

Pour the heavy liquid cream into the mixer bowl and add the mascarpone...

...as well as the icing sugar...

...and a little liquid vanilla extract.

Beat the cream and mascarpone into a whipped cream using the mixer's whisk attachment...

Make sure not to overwhip this preparation to prevent the cream from splitting (becoming grainy).

Transfer the resulting mascarpone cream into a piping bag. This piping bag should be fitted with a plain nozzle Ø 5mm.

Finish: Pipe the mascarpone cream onto the cooled cookies, forming a spiral that starts from the center and moves toward the outside of the biscuit, like this.

This is what the result should look like.

Dust cocoa powder over the surface of the cookies using a small fine sieve, directly onto the mascarpone cream.

Our tiramisu cookies are now done. Refrigerate until ready to serve.
I recommend dusting the cocoa powder onto the cookies at the very last minute to prevent the cocoa from becoming soggy.
Enjoy!