Literally translated Tiramisu means “lift me up” (or figuratively speaking “make me happy”). Legend has it, we owe the Tiramisu recipe to Italian confectioners in Siena, who developed the dessert for the Duke of Tuscany Cosimo de ‘Medici and combined these simple ingredients to make a delicious dessert. The dessert was named in his honor the “soup of the Duke” and he liked the recipe so much that he decided to take it away with him in Florence, where it spread to the whole of Italy. It became especially popular in Venice where they began to call it Tiramisu. There are many legends about the origin of Tiramisu and there is no way to know which one is true. One thing we know for sure is it’s an incredibly delicious dessert that’s easy to make. We’ve created a twist on the classic recipe, with our tiramisu flavoured cookies.

Tiramisu Sandwich Cookies Ingredients:

• 260 g plain flour
• 225 g butter
• 65 g caster sugar
• 1 egg
• 1 tsp rum
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp salt

For the Tiramisu filling: 

• 250 g Mascarpone cheese
• 65 g powdered sugar + a little more for rolling the cookies
• 30 g butter
• 1 tbsp. instant coffee (Nescafe)
• ½ tsp vanilla
• Cocoa powder for sprinkling

Tiramisu Sandwich Cookies Preparation: 

1. Preheat oven to 180° C. In a bowl, beat the butter, sugar, vanilla and rum for 3-5 minutes until fluffy. Add the egg and continue beating until well mixed.

2. Add the baking powder and salt, then gradually add the flour and mix well.

3. Form into small balls of approximately 1.5  teaspoons of dough. In a small plate place extra powdered sugar and roll the balls until covered.

4. Cover the baking tray with baking paper and arrange the cookies so that there is enough space between them. They will get bigger when they are baked. Use the bottom of a glass to press and slightly flatten them. Bake for approximately 9-10 minutes.

Make the tiramisu sandwich cookies filling: 

1. In a bowl mix the mascarpone cheese and butter and beat until well combined.

2. Dissolve the instant coffee in a cup with 1 tablespoon hot water and vanilla extract. Add this to the butter mixture and then add powdered sugar. Beat until a light and fluffy mixture is formed.

3. After removing the cookies from the oven, leave them aside to cool. Once out of the oven, do not move from the tray until cooled, because they are very soft and this can ruin their shape. Do not arrange them on top of one another.

4. Once cooled, take a cookie, turn it upside down and put 1 teaspoon of tiramisu filling. Take another and put on the top and then leave to set. Repeat the procedure with the other cookies – serves around 40 sandwich tiramisu cookies. Sprinkle with cocoa on top.