Delicious, Refreshing, and Irresistible Tiramisu Cream Sandwich Cookies Recipe

How to make Tiramisu Cream Sandwich Cookies

• 1

  Dissolve the coffee milk

  Prepare a small pot, and sequentially add the following ingredients into the pot: 15g sugar, 5g cornstarch, 4g instant coffee, 120ml fresh milk, and stir well.

  Place the pot on the stove over medium heat, stirring the coffee mixture until the coffee is completely dissolved, then turn off the heat and pour the mixture into a bowl.

  Next, add ice water into a large bowl, then place the bowl with the coffee mixture on top, and whisk in a double boiler until the coffee milk mixture cools down, then stop whisking.

  

  

  

  
• 2

  Whip the heavy cream

  Similarly to the coffee mixture, prepare a bowl of ice water, then place a small bowl on top. Next, add 200g of heavy cream, 30g of sugar, and 1 teaspoon of vanilla extract into the small bowl.

  Then turn on the mixer at low speed and gradually increase to high speed, whipping the heavy cream mixture.

  Tip: The power of the mixer is quite strong, so use a thick bowl to ensure safety when whisking over the bowl of ice water.

  

  

  
• 3

  Mix coffee cream mixture

  Scoop about 120g of whipped heavy cream into the bowl of coffee milk mixture. Use a spatula to gently mix from the bottom up until the mixture is well combined.

  

  

  
• 4

  Whip cream cheese

  Add about 100g of mascarpone cheese to the remaining whipped heavy cream mixture. Use a hand mixer to blend the cheese until the cream cheese mixture is well combined, then turn off the machine.

  

  

  
• 5

  Pouring the cream into the mold

  Prepare a 15×15 cake mold. Line the inside of the mold with a layer of parchment paper.

  Next, pour the cream cheese mixture into half of the cake mold and spread it evenly.

  Then pour the coffee milk mixture in and spread it evenly. Cover the top of the mold with plastic wrap and place the cream mold in the freezer for about 4 hours until the cream is completely frozen.

  

  

  

  
• 6

  Cutting butter and chocolate

  You cut the butter into small pieces, about 75g, and place it in a bowl.

  Chop the chocolate into small pieces, about 40g, and put it in another bowl.

  

  
• 7

  Mix the butter chocolate egg mixture

  Pour hot water into a large bowl. Then place the chocolate bowl inside and steam it until the chocolate softens. Stir well until the chocolate is completely melted.

  Next, use a spatula to beat the peanut butter in the bowl until it melts, then add 35g of powdered sugar to the bowl and mix well.

  Then add the melted chocolate into the butter-sugar mixture, stirring well to combine the ingredients. Beat 1 egg and then add it to the mixing bowl, mixing well again.

  Tip: Remember to save a little melted chocolate to spread on the cake for a nice decoration.

  

  

  

  
• 8

  Sift the flour into the butter chocolate mixture

  Sift in order 135g of all-purpose flour, 8g of cocoa powder, and 15g of almond flour into the butter chocolate mixture bowl.

  Use a spatula to mix the mixture evenly from the bottom up until it combines into a smooth, dry dough.

  

  

  

  
• 9

  Making chocolate cookies

  Place the cookie dough on top of the plastic wrap, folding the edges of the wrap. Use a rolling pin to flatten the dough to form a square. Then, remove the wrap.

  Lay a layer of parchment paper over the surface of the cookie dough, and continue to use the rolling pin to thin the dough out. Next, put it in the freezer for about 1 hour.

  Once the dough has frozen, remove the plastic wrap. Use a 7cm round cutter to press lightly and twist to cut the cookies. Next, place the cookies on a baking tray lined with parchment paper.

  Preheat the oven to 160 degrees Celsius for 10 minutes to stabilize the oven temperature.

  Put the cookies in the oven at 180 degrees Celsius for about 12 – 15 minutes. Once baked, take them out and let them cool.

  

  

  

  
• 10

  Shaping the cream and finishing

  Take the tiramisu cream out of the refrigerator, then gently separate the cream from the mold. Use a 7cm round cylinder mold to press firmly down on the cream, then gently twist to remove the mold.

  Place the cut cream onto a baking tray lined with parchment paper. Wrap it in plastic wrap and store it in the freezer.

  Next, place the tiramisu cream on top of the cookie. For the final layer, add some chocolate on the surface of the cookie and place it on top of the tiramisu cream as shown in the sandwich cookie image.

  Repeat this process until you run out of ingredients. Additionally, after finishing, if you find the cream slightly melted, you can put it back in the freezer to solidify, and then you can enjoy it.

  

  

  

  
• 11

  Final Product

  Cream-filled cookies with a crispy outer layer and a slight bitterness from chocolate. Inside, the cool, creamy tiramisu filling awaits. This cookie is a perfect combination of the crunchiness of the cookie and the softness of the cream, and it’s sure to be a treat you’ll fall in love with at first bite!