Tiramisu Stars
Tiramisu stars with chocolate mascarpone filling: These heavenly cookies melt on the tongue and are far lower in calories than the eponymous dessert.
Ingredients
- 100 g whole wheat flour
- 130 g Type 405 flour
- 1 tsp Baking powder
- 2 tsp instant espresso powder
- 1 tbsp cocoa powder
- 120 g chilled yogurt butter
- 60 g raw cane sugar
- a pinch vanilla powder
- a pinch salt
- 1 very fresh egg
- 40 g white couverture chocolate
- 50 g Mascarpone
- 50 g powdered raw cane sugar
- 1 tbsp almond syrup
Instructions
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1.
Mix both flours with baking powder and espresso powder in a bowl. Sift cocoa powder over and fold in.
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2.
Cube the cold butter. Add it to the flour-cocoa mix along with sugar, vanilla powder, salt, and egg. Knead into a smooth dough using a hand mixer’s kneading hooks; if needed, finish by hand briefly.
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3.
Shape the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least one hour.
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4.
Roll out on a floured surface to about 2 mm thickness. Cut medium-sized stars with a cookie cutter. Re-knead scraps, roll again, and cut more stars as needed.
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5.
Line a baking sheet with parchment paper, place the cookies, and bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for 9–10 minutes. Remove and cool on a wire rack.
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6.
Meanwhile, chop the couverture chocolate, put it in a bowl, and melt by stirring over a warm water bath or carefully in the microwave; let it cool slightly.
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7.
Whisk mascarpone with a hand mixer until smooth. Sift powdered sugar over and fold in. Add melted chocolate and almond syrup. Mix well until a smooth paste forms.
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8.
Spread the mascarpone mixture onto 40 cooled stars with a teaspoon. Place remaining stars on top, press gently, and allow to dry. Dust the finished Tiramisu stars with leftover powdered sugar and cocoa powder.
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9.
Store in an airtight container, separating layers with kitchen paper. Keep refrigerated for about two weeks.
