Ingredients
For the Cookies
1½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1½ tbsp instant espresso powder
1 tbsp hot water
1 tsp vanilla extract
For the Mascarpone Cream
¾ cup mascarpone cheese, cold
½ cup heavy cream
½ cup powdered sugar
½ tsp vanilla extract
For Topping
Unsweetened cocoa powder, for dusting
Instructions
Prepare the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy.
Add Espresso & Egg
Dissolve espresso powder in hot water. Add to the butter mixture along with egg and vanilla. Mix until combined.
Combine Dough
Gradually add dry ingredients and mix just until incorporated.
Bake Cookies
Scoop dough onto baking sheet, spacing evenly.
Bake for 10–12 minutes until edges are set but centers remain soft.
Cool completely.
Make Mascarpone Cream
Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
Assemble
Pipe or spread mascarpone cream on cooled cookies.
Lightly dust with cocoa powder before serving.
Notes
Chill mascarpone cream briefly if too soft for piping.
Cookies taste best the same day but keep well refrigerated for 2 days.
Add a splash of coffee liqueur to the cream for a classic tiramisu flavor.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired