tiramisu cookie cups cookie base: 1 1/2 cups (195g) ap flour 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2 tbsp (10g) instant espresso powder 1/2 cup (113g) unsalted butter, soft 1/2 cup (100g) white sugar 1/4 cup (50g) light brown sugar 1 egg + 1 yolk 1 tsp (4g) vanilla *cream together the butter and sugars well and then mix in the eggs and vanilla. in another bowl, whisk together the flour, baking powder, baking soda, salt, and espresso. add the dry into the wet and fold to mix being careful not to overmix. to better hold its shape in the muffin tins, set in the fridge for 30 min. lightly butter or grease the muffin tins and press the dough into each cup making sure to go up the sides too. bake at 350 for 10-12 min or until the edges are golden. right out of the oven, carefully press the inside of the cups with a spoon. let cool completely. mascarpone whipped cream filling: 1 cup (225g) mascarpone, soft room temp 1 cup (240g) heavy cream, cold 1/3 cup (40g) powdered sugar 1 tsp vanilla pinch of salt *whip heavy cream into stiff peaks. set aside. in another bowl whip together the mascarpone, powdered sugar, vanilla, and salt until its smooth. then gently fold in the whipped cream. assembly: 1/2 cup espresso 1 tbsp coffee liqueur (optional ofc) 1 tsp brown sugar or honey 6-7 lady fingers cocoa powder for dusting *NOTE: i didn’t do this in the vid bc i lowkey forgot … but here are the instructions for it!! dissolve the brown sugar or honey in the warm espresso. place a small layer of mascarpone filling into the cooled cookie shells, about 1/3 way. then add in top a few small pieces of the espresso soaked lady fingers, then layer on more of the mascarpone filling all the way up. set in the fridge at least 1 hr or until ready to serve and then dust with cocoa powder and a piece of ladyfinger! :) cookie recipe inspo from teak and thyme! #tiramisu #cookies #Recipe #baking — @emijuju sur TikTok