Yield: 12 cookies
Time (Start to Finish): 2 hours
½ cup flour
3 egg yolks
2 Tbsp sugar
½ tsp vanilla
3 egg whites
dash cream of tartar
3 Tbsp sugar
¼ cup mascarpone
1 Tbsp espresso
2 cups powdered sugar (may need more
1. Preheat oven to 350F and line a cookie sheet or 2 with parchment paper. Get a piping bag ready with a non star ¼ inch attachment to pipe spirals.
2. In your kitchen aid or with an electric mixer, beat the egg yolks with the 2 Tbsp of sugar for about 5 min until it is thick and pale. Add the vanilla and stir.
3. Pour batter into a larger bowl, and sift the flour over the top, but do not stir in yet
4. In another mixer bowl or in the one you just used but CLEANED, whisk the egg whites with the cream of tartar. When they start to get foamy, slowly add the 3 Tbsp of sugar and whisk on high until they are stiff peaks
5. Mix 1/3 of the egg whites into the yolk mixture, and then fold in the remaining until just combined
6. Will the piping bag and make spirals about 2 inches wide and ½ inch high, leaving a little space in between
7. Dust with powdered sugar and then bake until they are done, about 10 min. watch them.
8. In a bowl, mix the mascarpone, espresso and vanilla until smooth
9. Add the powdered sugar until it becomes a frosting. Taste it to adjust the flavorings
10. Make sandwiches with the cookies and the frosting, but make then a la carte, so as you serve them. They don’t last long, and the frosting soaks in
Rating: 4 strawberries
Notes: Welcome These United States! The boys are in town playing a couple of shows, and I wanted to make a little tiramisu! Tom and robby for sure liked these. They taste pretty good!! I might add a layer of whipped cream as well as the mascarpone because the filling is a little thick, but overall I like the mobility of this dessert and that it is bite size! The cookies are soft, which plays tricks on a lot of peoples minds, but I think you will like them!