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Tiramisu Cookies: The Essence of Tiramisu in Cookie Form

Michele is a lifelong cook and baker with an Associate of Applied Science Degree in Baking and Pastry.

Dreamy tiramisu cookies

Dreamy tiramisu cookies

Tiramisu translates to "pick me up," or "cheer me up." This recipe will definitely cheer you up with all of the wonderful flavors of tiramisu in a convenient, bite-sized cookie.

Step 1: Make the White Chocolate Ganache

Recipe note: Stop at step 6 and keep the ganache under refrigeration until your baked cookie base is cooling. Remove from refrigerator at that point and then whip after cookies have completely cooled.

Ingredients

  • 11-12 oz. white chocolate (chips or bars)
  • 3 oz. heavy cream
  • 1 tsp. vanilla
  • 1 tsp. rum or whiskey (optional)
  • 2 Tbsps. unsalted butter, cubed

Method

To make the ganache you can use a bain-marie if you like. I made it using a 1200w microwave.

  1. Pour cream into a microwave-safe bowl. Heat for 30-45 seconds.
  2. Add chocolate chips to a bowl and stir a bit, then set aside for a few minutes. After the wait, continue mixing. Microwave another 10 seconds if necessary to make sure chips are melting. If it seems grainy, add more cream in small increments until it is smooth (you might need to hit it once or twice more with the microwave).
  3. Once the chips are completely melted and the mixture is starting to look glossy, add in the butter a couple of cubes at a time and stir until well incorporated. It's okay to place in the microwave for 10 seconds if needed.
  4. Add vanilla and rum. Stir until well combined.
  5. Press a piece of plastic wrap on the surface of the ganache and put it in the refrigerator until cooled and thickened. You can also make this a day ahead and refrigerate overnight.
  6. Take the ganache out of the fridge and let rest on the countertop for 30 to 60 minutes.
  7. Using a spoon, stir the ganache and scrape the sides to make it easier for the mixer. If you have a stand mixer, just scrape it into the stand mixer's bowl.
  8. Whip the ganache until light and fluffy.

Step 2: Make the Dark Chocolate Espresso Ganache

Taste your ganache and add another teaspoon of espresso powder if needed. When I made this ganache, I only used 1 tsp. of espresso powder initially, and it needed more. I added 2 additional tsps. after ganache was already made. I just had to add a little extra cream and mix it a little more to balance it out.

Ingredients

  • 4 oz. semi-sweet chocolate (chips or bars); for this recipe, I used 63% extra dark chocolate Guittard baking chips)
  • 2 oz. heavy cream
  • 3 tsps. instant espresso powder
  • 1 tsp. vanilla
  • 1 Tbsp. unsalted butter, cubed

Method

To make this ganache, you can use a bain-marie if you like. I made it using a 1200w microwave.

  1. Pour the cream into a microwave-safe bowl. Heat for 30-45 seconds, then add espresso powder and mix until combined.
  2. Add chips to bowl and stir a bit, then set aside for a few minutes. After the wait, continue mixing. Microwave another 10 seconds if necessary to make sure chips are melting. If it seems grainy, add more cream in small increments until it is smooth (you might need to hit it once or twice more with the microwave).
  3. Once the chips are completely melted and starting to look glossy, add in the butter a couple of cubes at a time and stir until well incorporated. It's okay to place in the microwave for 10 seconds if needed.
  4. Add vanilla and stir until well combined.
  5. Press a piece of plastic wrap on the surface of the ganache and put it in the refrigerator until cooled and thickened. You can also make this a day ahead and refrigerate overnight.
  6. Take the ganache out of the fridge and let rest on the countertop for 30 to 60 minutes.
  7. Using a spoon, stir the ganache and scrape the sides to make it easier for the mixer. If you have a stand mixer, just scrape it into the stand mixer's bowl.
  8. Whip the ganache until light and fluffy.

DeLallo Instant Espresso

Step 3: Make the Cream Cheese Cookie Base

Recipe notes: If you don't have cake flour available, use this substitute for each cup of flour needed: Place one level cup of all-purpose flour in a bowl and remove 2 Tbsps. of flour. Add 2 Tbsps. of cornstarch and whisk together. Sift once or twice to ensure that the mixture is well combined. To simplify things for this recipe, I just added 2 cups of flour to a bowl and removed 4 Tbsps. of flour and replaced with 4 Tbsps. of cornstarch, mixed and sifted, then removed the amount needed for this recipe.

Keep a close eye on these cookies near the short end of the baking time because the bottoms can go from golden brown to dark brown very quickly.

Ingredients

  • 1/2 cup butter (room temperature)
  • 4 oz. cream cheese (room temperature
  • 1 cup granulated sugar (I use Zulka pure cane sugar)
  • 1 egg (room temperature)
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1 3/4 cup cake flour
  • 1/4 tsp. salt

Method

  1. Sift cake flour, baking powder, and salt together in a mixing bowl. Set aside.
  2. Cream butter and cream cheese together until well incorporated.
  3. Add sugar and vanilla and beat until well incorporated.
  4. Beat egg slightly in a separate small bowl before adding to cream cheese mixture, then beat until well-combined.
  5. Add flour mixture in three increments, beating until combined after each addition and scraping bowl if necessary. The mixture should be well-combined but do not overheat.
  6. Cover the bowl and refrigerate for at least 1 hour.
  7. At the end of refrigeration time, remove the bowl from the fridge and set the oven to 375°F.
  8. Prepare cookie sheet(s) by lining with parchment or silicone baking liners.
  9. Using a 1.5 Tbsp. cookie scoop, place dough balls roughly 2 inches apart on cookie sheet.
  10. Bake for 9-11 minutes, checking them at the 9-minute mark by carefully lifting one cookie with a cooking spatula. If the bottom is golden brown, remove cookies from the oven.
  11. Let the cookies rest on the cookie sheet for 5-7 minutes, then remove to a cooling rack and cool completely.

Guittard Extra Dark Chocolate Baking Chips

Step 4: Assemble the Cookies

After your cookies have cooled completely and each ganache has been whipped, set up your "cookie assembling station" with the following:

Components

  • Whipped white chocolate ganache (step 1 above)
  • Whipped dark chocolate espresso ganache (step 2 above)
  • Cream cheese cookies (step 3 above)
  • Cocoa powder

Method

  1. Using a small, offset spatula or a butter knife, spread 1/2-1 tsp. of the espresso ganache evenly over the top of each cookie.
  2. Using a pastry bag with a star tip, pipe the white chocolate ganache on top of the espresso ganache using the picture as a guide. (If you don't have a pastry bag, put the ganache into a strong plastic storage bag and snip of one of the corners to pipe the ganache.)
  3. After you finish decorating the cookies, dust the tops with your favorite cocoa powder.
  4. Enjoy!

These cookies will retain their shape for a few hours without refrigeration if your home is kept cool. Otherwise, keep them in the fridge and just take them out 30 minutes to an hour before consuming so the ganache can soften up. I did both. We don't have central a/c, so the ones I left unrefrigerated on the counter did "wilt" a bit, but the taste was still excellent. The texture of the refrigerated cookies was just fine after they thawed out a bit.

tiramisu-cookies-a-recipe-to-capture-the-essence-of-tiramisu

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If you tried this recipe, drop me a line with your thoughts. Also, If you need help troubleshooting any part of the recipe or clarification on any of the instructions, just let me know. Thank you for viewing!

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© 2021 Michele Frazier

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