Chocolate Baking Dessert

Tiramisukis

Name: Tiramisukis recipe
Yield: 24
Ingredients: 40.00 ml fine-ground coffee beans; 225g unsalted butter, at room temperature; 80g brown sugar; 200g caster sugar; 80g mascarpone; 20.00 ml Kahlúa (optional); 250g plain flour; 50g cornflour; 2 tsp baking powder; 120g dark chocolate chips; Dark cocoa powder, to dust; 150g mascarpone; 40g icing sugar; 1 tsp vanilla extract or vanilla-bean paste; 1 tsp Kahlúa (optional)

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by delicious. team

delicious. team

Apr 09, 2025

"My criteria for the perfect cookie is one that’s thin rather than chunky, and tender and gooey in the centre with buttery, crackly edges. These cookies are precisely that, and can stand on their own, but tiramisu on top takes them to another decadent level." – Alisha Henderson, Sweet Bakes, Melbourne

You'll need to start this recipe a day ahead.

This is an edited extract from The Baker’s Book, edited by Ruby Goss, published by Murdoch Books, AUD$45.00. Photography by Rochelle Eagle, illustrations by Beci Orpin.

1 tbs fine-ground coffee beans
225g unsalted butter, at room temperature
⅓ cup (80g) brown sugar
200g caster sugar
80g mascarpone
1 tbs Kahlúa (optional)
1⅔ cups (250g) plain flour
⅓ cup (50g) cornflour
2 tsp baking powder
120g dark chocolate chips
Dark cocoa powder, to dust

Tiramisu frosting

1 tbs fine-ground coffee beans
150g mascarpone
⅓ cup (40g) pure icing sugar, sifted
1 tsp vanilla extract or vanilla-bean paste
1 tsp Kahlúa (optional)

Method

1.

For cookie dough, start by stirring ground coffee with 1-2 tsp hot water to steep (if not using Kahlúa, add an extra 2 tsp water here). In a stand mixer fitted with the paddle attachment, cream butter and sugars for 4 minutes on medium-high speed. Scrape down the bowl, add mascarpone and beat for a further 2 minutes. Add steeped coffee and Kahlúa, if using, and beat for 1 minute. Add plain flour, cornflour, 1 tsp fine salt and baking powder and beat on low speed to combine. With mixer still on low speed, stir the chocolate chips through the mixture.
2.

Divide the dough (it will be quite sticky) into 24 pieces about 55g each, roll each into balls slightly larger than a golf ball and seal in an airtight container. Freeze for at least 12 hours (and up to 2 months). The long resting time ensures a tender cookie in the end.
3.

Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper.
4.

Arrange the frozen cookie dough balls on the prepared tray, about 3cm apart. Bake for 12 minutes, or until the edges are golden brown. Remove from oven, then leave the cookies on the tray to cool completely.
5.

For the tiramisu frosting, again start by stirring the ground coffee with 1-2 tsp hot water to steep. In a stand mixer fitted with the whisk attachment, beat the mascarpone, icing sugar, steeped coffee, vanilla and Kahlúa, if using, on high until stiff – don’t over-beat or mixture will split.
6.

Spread the tiramisu frosting across the tops of the cookies. Finish with a dusting of cocoa powder.