Here is a new way to prepare and present tiramisu, like a giant moist coffee biscuit topped with mascarpone cream.
Prep Time: 40 min
Bake Time: 15 min
Rest Time: min. 3 h
Difficulty: easy
Ingredients
For the cookie
- 265 g (1 3/4 cups) flour
- 15 ml (1 tablespoon) espresso coffee
- 2.5 ml (1/2 teaspoon) baking powder
- 1 pinch of salt
- 115 g (1/2 cup) unsalted butter, melted and cooled to room temperature
- 105 g (1/2 cup) sugar
- 105 g (1/2 cup) brown sugar
- 1 egg
- 5 ml (1 teaspoon) coffee extract
For the filling
- 275 g (9.7 oz) mascarpone cheese
- 180 ml (3/4 cup) whipping cream
- 55 g (1/4 cup) sugar
- Cocoa or chocolate powder, for sprinkling
Instructions
Preparation of the cookie:
Line a baking sheet with parchment paper. Draw a circle 8 in.(20 cm) in diameter on the paper and turn the parchment paper over.
In a bowl, combine the flour, coffee, baking powder, and salt.
In another bowl, cream the butter with the sugar and brown sugar using an electric mixer. Add the egg. Mix until the mixture is smooth. On low speed, stir in the dry ingredients.
With your hands, form the dough into a disc inside the circle drawn on the parchment paper.
Refrigerate for 2 to 12 hours.
Place the rack in the center of the oven. Preheat the oven to 350°F (180°C).
Bake for 15 to 17 minutes or until the edges of the cookie are golden brown. Let cool completely on the baking sheet, about 1 hour.
For the finishing touches
In a bowl, whip the mascarpone with the cream and sugar using an electric mixer until soft peaks form.
Spread the mascarpone cream on top of the biscuit, forming a spiral from the center to the edge of the biscuit or using a fork.
Using a fine sieve, sprinkle cocoa or chocolate powder over the surface. Refrigerate until ready to serve. The giant cookie will keep for 3 days under a dome in the refrigerator.
Tip: By letting the cookie dough rest in the refrigerator for 2 hours, you allow the butter to cool so that the cookies don’t spread too much during baking.
If you’re not in a hurry, let the cookie dough rest in the refrigerator for at least 12 hours before baking: this will allow the dry ingredients to better absorb the moisture from the egg and butter.
