Tiramisu Cookie Recipe

A café-style Tiramisu Cookie with bold espresso, dark cocoa, chocolate chunks, and a light egg-free mascarpone cream.

This professional 10-page digital guide is designed for consistent bakery-style results at home. The recipe makes 7 large cookies, portioned at approximately 150 g of dough each, then finished with a measured espresso brush, chilled mascarpone cream, and cocoa dusting.

Inside the PDF:

• Exact metric measurements and practical volume conversions
• Espresso-cocoa cookie dough and chocolate chunk formula
• Egg-free mascarpone cream and coffee brush
• Step-by-step mixing, chilling, baking, and assembly
• Troubleshooting for spread, dryness, cream texture, and coffee balance
• Storage, refrigeration, freezing, and food-safety guidance

Yield: 7 large cookies
Bake: 375°F / 190°C for 12–14 minutes
Format: Instant digital PDF download

Finished cookies contain a perishable mascarpone topping and must be refrigerated at 40°F / 4°C or below. Complete one test bake and overnight hold before commercial sale.