Tiramisu creams
A recipe from the Good Food collection.
Ingredients
125g (½ cup) unsalted butter, softened
60g (½ cup) icing sugar
1 tsp natural vanilla extract
90g (¾ cup) plain flour
45g (¼ cup) rice flour
30g (¼ cup) unsweetened cocoa powder
55g (½ cup) ground almonds
2 tbsp unsweetened cocoa powder, extra, for dusting
Mascarpone cream
1 tbsp instant coffee granules
110g (½ cup) mascarpone cheese
3 tsp icing sugar
Chocolate spread
100g (⅔ cup) dark chocolate, chopped
20g unsalted butter, softened
1 tbsp coffee liqueur
Method
Step 1
Preheat the oven to 170C. Line two baking trays with baking paper.
Step 2
Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters. Sift in the flours, cocoa and almonds and stir with a wooden spoon to form a soft dough.
Step 3
Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for 10 minutes. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Step 4
To make the mascarpone cream, combine the instant coffee with 1 teaspoon boiling water, stir to dissolve and allow to cool. Add the mascarpone and sugar.
Step 5
To make the chocolate spread, place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Remove from the heat and place in a clean bowl. Allow to cool for a couple of minutes and then add the butter and liqueur, stir and use immediately.
Step 6
Spread 1½ teaspoons of the chocolate spread onto half the cookies. Top with 2 teaspoons of mascarpone cream and sandwich with the remaining cookies. Dust with cocoa.
Step 7
Serve filled cookies immediately. Unfilled cookies will keep, stored in an airtight container, for up to 2 weeks.
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Original URL: https://www.theage.com.au/goodfood/recipes/tiramisu-creams-20131101-2wnkg.html