Do tiramisu cookies need to be refrigerated?

Yes , tiramisu cookies should be refrigerated—especially if they contain mascarpone cheese or any dairy-based filling. Mascarpone is perishable and can spoil if left at room temperature too long. If the cookies are plain (no filling or frosting), they can be kept at room temp in a sealed container for 2–3 days. Otherwise, store them in the refrigerator for up to 5 days, and let them come to room temperature before serving to bring back their soft, creamy texture.

How long does tiramisu need to set?

For tiramisu-style cookies, setting time depends on how they’re prepared . After baking, allow the cookies to rest on the tray for 5 minutes, then cool completely on a rack—about 20–30 minutes total. If you're sandwiching them with mascarpone cream or adding a coffee soak, refrigerate for at least 1 hour before serving. Like classic tiramisu, the flavors deepen and textures improve if left overnight in the fridge.

What not to do when making tiramisu?

When making tiramisu (or tiramisu cookies), avoid these common pitfalls: Using hot coffee: It can curdle mascarpone or partially cook eggs. Skipping chill time: You’ll miss out on flavor depth and proper texture. Over-soaking cookies: Whether using ladyfingers or cookie dough, too much liquid leads to mushy results. Overmixing batter: Especially with mascarpone, overmixing can make your cream grainy or your dough too dense. These tips apply whether you’re baking or layering—precision matters with tiramisu-based desserts.

Tiramisu Cookies The Best Gourmet Dessert Fusion to Try Today

Description

Espresso flavored cookies topped with mascarpone cream and dusted with cocoa powder – the perfect, portable version of Tiramisu!

Ingredients

Scale

For the Coffee Cookies

1 stick Unsalted Butter 113g
½ cup Granulated Sugar 100g
½ cup Light Brown Sugar 110g
1 large Egg
3 tablespoon Espresso Powder
1 teaspoon Vanilla Extract
1 ½ cups All-purpose Flour 187g
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt

For the Mascarpone Cream

1 cup Mascarpone 225g
1 cup Whipping Cream 240g
6 tablespoon Powdered Sugar
4 tablespoon Amaretto
2 teaspoon Vanilla Extract
Cocoa Powder for dusting

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Instructions

Make the Coffee Cookies

1- Melt the butter in the microwave, then pour into a bowl with both the sugars and mix together.
1 stick Unsalted Butter,½ cup Granulated Sugar,½ cup Light Brown Sugar
2- Add a splash of hot water to the espresso powder and mix together to form a paste. Add to the butter/sugar mixture and stir everything together.
3 tablespoon Espresso Powder
3- Add the egg and vanilla. and stir until combined.
1 large Egg,1 teaspoon Vanilla Extract
4- Add the dry ingredients and mix together until a soft dough forms.
1 ½ cups All-purpose Flour,½ teaspoon Baking Powder,½ teaspoon Baking

Soda,½ teaspoon Salt
5- Chill the dough for 30 minutes so it’s easy to scoop.
6- Preheat oven to 350°F / 180°C and line a cookie sheet with parchment paper.
7- Spoon walnut-sized scoops of dough and roll them into balls in your hands. Place the cookie dough balls on the baking sheet, spaced well apart to allow for spreading.
8- Bake for 12 minutes, then remove from the oven and let sit on the tray for at least 10 minutes before moving to a wire rack to cool.

Make the Mascarpone Cream

1- Add the mascarpone, powdered sugar, amaretto, and vanilla to a bowl and mix together until it is smoothly combined with no lumps.
Note: Some brands of mascarpone contain more liquid than others. If the mascarpone seems to contain a lot of liquid, make sure you drain off any excess liquid before using it.
1 cup Mascarpone,6 tablespoon Powdered Sugar,4 tablespoon Amaretto,2 teaspoon Vanilla Extract
2- In a separate bowl (or in a clean stand mixer), whip up the cream on medium speed just until stiff peaks start to form.
1 cup Whipping Cream
3- Fold the whipped cream into the mascarpone mixture until everything is combined.
4- Store in the fridge until ready to assemble and serve.

Assemble the Tiramisu Cookies

1- Make sure the coffee cookies are completely cool before adding the mascarpone topping.
2- Take the cold mascarpone cream out of the fridge and pipe or spread on top of the cookies. For a classic Tiramisu look, put the cream in a piping bag and snip off the end, about half an inch. Squeeze the mascarpone cream on top of the cookie in small little blobs.
3- Dust generously with cocoa powder through a sieve to complete the look.
Cocoa Powder

Notes

You may want to bake the cookies in batches if you can’t fit them all on one baking sheet. I like to use two baking sheets so I can have one cooling while the next one goes into the oven.
When making the mascarpone cream, there is no need to bring your mascarpone to room temperature first, it should be fine cold. If you are unable to get rid of the lumps, let it sit out at room temp for 5 – 10 minutes before trying to mix again.

Prep Time: PT20M
Cook Time: PT12M
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12
Calories: 387kcal
Sugar: 23g
Fat: 24g
Saturated Fat: 15g
Trans Fat: 0.3g
Carbohydrates: 37g
Fiber: 0.4g
Protein: 4g
Cholesterol: 75mg