Giant Tiramisu Cookie

Name: Giant Tiramisu Cookie
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 8 slices
Cuisine: Italian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsweetened cocoa powder (sifted); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup brewed espresso (cooled); 1 cup mascarpone cheese (room temperature); 1/4 cup powdered sugar (sifted); 1 tsp vanilla extract; 2 tbsp unsweetened cocoa powder (for dusting)

165 min 8 slices Medium

All Recipes

Indulge in a deliciously oversized take on a classic Italian dessert with this Giant Tiramisu Cookie.

Prep

20 min

Cook

25 min

Total

165 min

Servings

Difficulty

Medium

Tiramisu is a beloved Italian dessert known for its creamy layers and coffee-infused goodness. But what if you could enjoy all these flavours in a giant cookie form? Enter the Giant Tiramisu Cookie, a delightful fusion that captures the essence of tiramisu in a fun and unique way. This dessert combines the rich coffee and cocoa flavours with the smooth texture of mascarpone, all nestled in a cookie that's perfect for sharing. Whether you're serving it for a special occasion or simply indulging your sweet tooth, this giant cookie is sure to impress.

Instructions

Prepare the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Mix the wet ingredients

In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure eggs are at room temperature to prevent the mixture from curdling.

Combine the mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the brewed espresso. Mix until just combined.

Pro tip: Do not overmix to avoid a tough cookie texture.

Shape the cookie

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the dough into a large circle, about 25 cm (10 inches) in diameter.

Pro tip: Use a spatula to smooth the edges for an even bake.

Bake the cookie

Bake in the preheated oven for 20-25 minutes or until the edges are set and the centre is slightly soft. Allow to cool completely on the baking sheet.

Pro tip: The cookie will continue to firm up as it cools.

Prepare the mascarpone layer

In a small bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled cookie.

Pro tip: Ensure the cookie is completely cool before adding the mascarpone layer to prevent melting.

Add the finishing touch

Dust the top with cocoa powder using a fine mesh sieve. Chill in the refrigerator for at least 2 hours before slicing.

Pro tip: Chilling helps the flavours develop and makes slicing easier.

💡

Tips & Tricks

Ensure your mascarpone is at room temperature for easy mixing.
Use espresso for an authentic tiramisu flavour.
Chill the cookie before serving to enhance the flavours.
Feel free to dust with extra cocoa powder for added depth.

Frequently Asked Questions

What type of biscuit is used for tiramisu?

Traditional tiramisu uses ladyfingers, but this recipe uses a giant chocolate cookie as the base.

Can I make tiramisu with rice cakes?

While rice cakes can be used as a gluten-free base alternative, they will not provide the same texture as a cookie or ladyfingers.

How do you keep tiramisu cookies fresh?

Store the Giant Tiramisu Cookie in an airtight container in the refrigerator for up to three days.

What is the best coffee to use for tiramisu?

Brewed espresso is recommended for its strong flavour, but strong coffee can be used as an alternative.

Can I freeze tiramisu cookie?

Yes, you can freeze the cookie. Wrap it tightly in plastic and foil before freezing for up to a month.

Serving Suggestions

Serve your Giant Tiramisu Cookie chilled, allowing the flavours to meld and intensify. Pair it with a cup of strong espresso or your favourite coffee for a delightful treat. To make ahead, prepare the cookie and store it in the refrigerator for up to three days. For longer storage, freeze for up to a month, ensuring it's wrapped tightly to preserve freshness.

Nutrition per serving

350

Calories

Protein

18g

Fat

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