cookie tiramisù

Tiramisù (pick me up in Italian) hails from Northwestern Italy in Veneto.  It’s been around since the 1960s.  I have made it a few times and have always enjoyed it.  Desserts sometimes ‘happen’ by chance or a failed recipe needs to be saved.  I made chocolate chip cookies last week. I have my recipe but I decided I would try a new one.  As I was adding the flour, I was thinking to myself that there was too much flour.  But, I figured since the recipe was in print for millions to see, how could it be wrong?  While the cookies tasted ok, they were dry the next day…ugh! What a waste.  Instead of chucking the whole lot into the bin, I searched the web on how to rescue these failed cookies. I found this recipe from the husband and wife co-founders of Maman cafés.  How did their cookie tiramisù come to fruition?  Turns out they were trying to figure out a way to cut back on waste and reinvent some of the excess goods at their bakery.  A dessert they had in Spain got them thinking about how they could turn their chocolate chip cookies into tiramisù.

Tiramisù is typically prepared in a pan.  I chose mason jars but you can glam it up by using large wine glasses.

you will need

2 cups (500 mL) whipping cream
2 cups (500 mL) mascarpone
1/4 cup (60 mL) sugar
1 teaspoon pure vanilla extract
1 cup (250 mL) brewed espresso OR strong black coffee(still warm)
8 to 10 chocolate chip cookies (homemade or store-bought)
2 tablespoons (30 mL) unsweetened cocoa powder

method

Grab a mixer fitted with a whisk attachment, and whip the whipping cream until peaks form. Transfer to a medium bowl.  In another bowl add the mascarpone, sugar and vanilla, and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.

Pour the coffee into a bowl. Break the cookies into large chunks, and add them to the coffee.  Let soak, flipping once, until saturated but not falling apart.  Add the soaked cookies to mason jars or wine glasses.  Add a layer of the mascarpone whipped cream on top of the cookies. Repeat the process until all the cookies are used.  Dust tops with cocoa powder. If using wine glasses, cover with plastic wrap and refrigerate for at least 2 hours or up to two days in the fridge. Serves 4 to 6.

the culinary chase’s note:

This dessert is best served cold and paired with a cup of espresso.  Enjoy!