Makes 32
Hands on time: 15 minutes
Hands-off time: 15 minutes
INGREDIENTS
For the cookie cups:
¼ cup (57g) margarine
¾ cup (150g) granulated sugar
1 tsp vanilla essence
1 large egg
⅓ cup NESTLÉ Cremora Original
1½ cups cake flour
For the tiramisu filling:
1 tsp NESCAFÉ Classic
1 tsp granulated sugar
½ tub (115g) low fat cream cheese, softened
2 tbsp NESTLÉ Cremora Original
Serving suggestion:
Mint leaves
NESTLÉ Cocoa Powder
METHOD
For the cookie cups:
1. Preheat the oven to 180°C 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 NESTLÉ Cremora Original and flour. Fold it through the wet mixture until a firm cookie dough forms. *Chef’s 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. *Chef’s 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 NESCAFÉ 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, NESTLÉ 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. *Chef’s Tip: A piping bag with a small nozzle can be used instead.
9. Lightly dust the filled cups with NESTLÉ Cocoa Powder and garnish with a fresh mint leaf on each. Serve and ENJOY!
Planning to try this?
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