Tiramisu Cookies

Tiramisu Cookies

1. After the butter is softened at room temperature, add caster sugar

2. After mixing by hand, beat with an electric whisk until the color becomes lighter and the volume becomes larger

3. Add egg liquid in batches and beat evenly

4. Then add vanilla extract and continue beating

5. Sift in a mixture of low-gluten flour, baking powder and salt

6. Knead into a ball after mixing well

7. Divide the dough into 15g small doses and round them

8. Squeeze into round cakes by hand

9. Place them in the baking tray one by one

10. Sprinkle a little sugar on the surface for decoration

11. Then put the baking tray into the middle of the preheated oven, 175 degrees for about 15 minutes

12. Let cool after baking for later use

13. Next, make the filling: Put the mascarpone cheese and butter softened at room temperature in a small bowl

14. Whipped evenly

15. Add coffee wine and continue to beat

16. Add powdered sugar and beat well

17. Add a little coffee powder

18. Whisk evenly and the filling is ready

19. Put the prepared fillings into the piping bag

20. Squeeze an appropriate amount of filling on the back of the cold biscuits

21. Then cover with another biscuit and press it slightly to make the filling evenly cover the gap between the two biscuit

22. Put the biscuits in the refrigerator for a few hours and sprinkle a little cocoa powder on the surface for decoration before serving.

Tips:

1. Add the egg liquid to the whipped butter in batches, each time you have to wait until the egg liquid is completely fused before adding the next time, and pay attention to adding the room temperature egg liquid;
2. The filled biscuits will be refrigerated and eaten. On the one hand, the filling will solidify after being refrigerated. On the other hand, the biscuits will become soft by absorbing the moisture in the filling, and the various flavors will be more delicious after fusion;