Tiramisu creams

Tiramisu-inspired chocolate biscuits.
Tiramisu-inspired chocolate biscuits. Photo: Murdoch Books

A recipe from the Good Food collection.


125g (½ cup) unsalted butter, softened

60g (½ cup) icing sugar

1 tsp natural vanilla extract

90g (¾ cup) plain flour

45g (¼ cup) rice flour

30g (¼ cup) unsweetened cocoa powder

55g (½ cup) ground almonds

2 tbsp unsweetened cocoa powder, extra, for dusting

Mascarpone cream

1 tbsp instant coffee granules

110g (½ cup) mascarpone cheese

3 tsp icing sugar

Chocolate spread

100g (⅔ cup) dark chocolate, chopped

20g unsalted butter, softened

1 tbsp coffee liqueur


1. Preheat the oven to 170C. Line two baking trays with baking paper.

2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters. Sift in the flours, cocoa and almonds and stir with a wooden spoon to form a soft dough.

3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for 10 minutes. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. To make the mascarpone cream, combine the instant coffee with 1 teaspoon boiling water, stir to dissolve and allow to cool. Add the mascarpone and sugar.

5. To make the chocolate spread, place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Remove from the heat and place in a clean bowl. Allow to cool for a couple of minutes and then add the butter and liqueur, stir and use immediately.

6. Spread 1½ teaspoons of the chocolate spread onto half the cookies. Top with 2 teaspoons of mascarpone cream and sandwich with the remaining cookies. Dust with cocoa.

7. Serve filled cookies immediately. Unfilled cookies will keep, stored in an airtight container, for up to 2 weeks.