Tiramisu is one of a handful of desserts that are magical to me. Even though I make a lot -and I do mean a lot- of desserts, I really don’t have a sweet tooth and I’m not terribly tempted to indulge often. If, however, you stick a bowl or plate of tiramisu in front of me I’m going to dive in head first.
There is just something about the cookies soaked in coffee and rum, the creamy, sweet, ever-so-slightly tangy mascarpone filling, and the grated chocolate covering the whole lot that makes my head a little swimmy with anticipation.
I wanted to have a little fun with the classic tiramisu flavours and took all that is wonderful about it and put it into a bar cookie. And, whoa baby, what a cookie.
A mild but sturdy butter cookie base is brushed with super strong coffee or espresso and rum. A little of the coffee and rum makes its way into a whipped mascarpone and cream cheese topping that is then covered with a shower of grated bittersweet chocolate.
Can you think of a better accompaniment to an afternoon cup of coffee or tea than a square of the most sophisticated bar cookie you’ll ever taste?
- ½ cup unsalted butter, softened
- ½ cup granulated or raw sugar
- 1½ tablespoons beaten egg
- 1½ tablespoons pure vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ¼ cup extra strong brewed coffee or espresso
- ¼ cup dark rum
- 1 cup mascarpone
- 1 (8 ounce) brick Philadelphia Cream Cheese, softened to room temperature
- ½ cup confectioner's sugar
- 1 teaspoon pure vanilla extract
- one bar semi-sweet or bittersweet chocolate
- Beat together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 (ish) jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
- Preheat the oven to 400.
- Bake the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
- Stir together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy. Use a pastry brush to brush the remaining coffee/rum mixture evenly over the cookie base.
- Spread the mascarpone mixture evenly over the cooled cookie base. Grate the chocolate bar with a fine grater over the cream topping. Cut into 20 servings.
- Leftovers can be stored in the refrigerator, tightly wrapped, for up to a week, but are best before four days.
Disclosure: As a proud member of the Kraft Tastemakers Team, this post is sponsored by Kraft Foods, Inc. All recipes, photos, and opinions remain my own.