Tiramisu is Alex’s favorite dessert, and he approves of this dough version of the Italian treat. It’s extra creamy from the mascarpone cheese, and the instant coffee adds its signature strong and pleasantly bitter coffee taste. Add some big chunks of leftover ladyfingers, if you like. It will give the dough a nice textural contrast and make you feel like you’re eating real tiramisu at a fancy Italian restaurant.
- 6 ladyfingers
- ¾ cup (167 g) unsalted butter, softened
- ½ cup (120 g) mascarpone cheese
- ¾ cup (150 g) sugar
- ¼ teaspoon vanilla extract
- 1 cup (125 g) heat-treated all-purpose flour
- 1 tablespoon (3 g) instant coffee powder
- 2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon salt
- In a food processor or blender, grind the ladyfingers into very fine crumbs. Make them as fine as you can get them. You should get about ½ cup (40 g) of crumbs. If you are short, grind up a few more cookies and then set them all aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and mascarpone until smooth. Add the sugar and cream until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the vanilla and mix until combined. Then, add the ladyfingers and mix on low until incorporated.
- In a small bowl, whisk together the flour, instant coffee powder, cocoa powder, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
- Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer.