Tiramisu Cookie Cups

This is how to make the easiest tiramisu ever! We hacked the classic Italian dessert so that you can enjoy all of the flavour with none of the fuss. Whip up easy cookie cups, then fill them with a coffee-infused cream cheese filling. Dust with cocoa powder, and voila: a perfect bite of classic tiramisu flavour! Simple cookie dough + rich cream cheese filling = the ULTIMATE sweet treat!

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FULL RECIPE

Makes 32
Hands-on time: 15 minutes
Hands-off time: 15 minutes

INGREDIENTS

For the cookie cups:
cup (57g) margarine
cup (150g) granulated sugar
1 tsp vanilla essence
1 large egg
cup NESTL Cremora Original
1 cups cake flour

For the tiramisu filling:
1 tsp NESCAF Classic
1 tsp granulated sugar
tub (115g) low fat cream cheese, softened
2 tbsp NESTL Cremora Original

Serving suggestion:
Mint leaves
NESTL Cocoa Powder

METHOD

For the cookie cups:

1. Preheat the oven to 180C and lightly grease a 24-hole mini muffin tray.

2. Using an electric beater, cream the margarine, sugar, vanilla essence and egg until it turns a pale yellow colour and is airy in texture.

3. Sieve in the NESTL Cremora Original and flour. Fold it through the wet mixture until a firm cookie dough forms. *Chefs Tip: This cookie dough can be frozen in a resealable bag for up to 3 months.

4. Roll the cookie dough into a 3-4 cm thick rectangle. Dip a 5cm cookie cutter into flour and cut out 30 discs. Gently lay each disc into a greased muffin hole. Use your finger to guide the dough up the sides and onto the base to create a well in the centre. *Chefs tip: A glass can be used instead of a cookie cutter.

5. Bake for 8-12 minutes or until the cookies are a light golden brown. When removing the tray from the oven, the cookies may still be soft; they will harden as they cool to room temperature.

For the tiramisu filling:

6. Combine the NESCAF Classic granules and the granulated sugar with 1 tablespoon of hot water. Stir until dissolved and cooled, about 2 minutes.

7. In a medium-sized bowl, whip the cream cheese, NESTL Cremora Original and dissolved coffee concentrate until smooth.

To assemble:

8. Transfer the Tiramisu filling to a resealable bag. Snip a 1-2cm hole in the corner of the bag and pipe the filling into the cooled cookie cups. *Chefs Tip: A piping bag with a small nozzle can be used instead.

9. Lightly dust the filled cups with NESTL Cocoa Powder and garnish with a fresh mint leaf on each. Serve and ENJOY!

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