Indulge in a pick-me-up like no other… our Tiramisu Cookies. Rich, decadent, and infused with the bold kick of Beforeyouspeak Espresso Whole Beans, this recipe takes your coffee obsession to a whole new level. Perfect for when you want something sweet, energising, and impossible to stop at just one.
- Macros (per serve): 253 Cal, 37g Carbs, 10g Fat, 4g Protein
- Makes 12
- Gluten Free Option
Ingredients:
Cookie base:
- 110g vegan butter, softened
- 200g coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 shot Beforeyouspeak Coffee — Espresso Beans
- 210g flour of choice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Swirl:
- 180g greek yoghurt (or cream cheese)
- 1 teaspoon vanilla extract
- 90g confectioners sugar
- 20g agave (or maple syrup/honey)
- 120g heavy cream
- 1 tablespoon cocoa powder for dusting
Method:
- Melt the butter in the microwave and let cool. Once the butter has reached room temperature, add the sugar and with a spatula/whisk combine for 1 minute. Add the egg, vanilla extract and mix until combined.
- Add flour, baking powder, baking soda, Beforeyouspeak Espresso shot and salt to the wet mixture and mix until just combined.
- Scoop out the cookies (rough 2 tbsp) and roll. Place them on a tray lined with baking paper and refrigerate for 1 hour.
- Meanwhile, preheat the oven at 180ºC. Bake for 10-11 minutes.
- Once baked, let them cool down on the baking tray for approx 10 minutes. After they have cooled down a bit, lift them onto a cooling rack and let them cool down completely.
- In a medium bowl use an electric mixer to whip together all of the cream swirl ingredients until it thickens and holds its shape.
- When ready to serve, add the cream to a piping bag and pipe the cream on top of the cookies. Alternatively, you can spread with a spatula. Add a tablespoon of cocoa to sieve and finish the cookies with dusting of cocoa powder. Bon appetite!