Giant Tiramisu cookie cake
Coffee, Cream, and Cookie Bliss in Every Bite If tiramisu and cookies had a delicious little baby, this would be it. As someone who grew up sneaking spoonfuls of tiramisu from the fridge late at night, I’ve always believed that the classic Italian dessert deserves more creative tributes. For example, If you’ve ever debated between baking a cookie cake or assembling a luscious tiramisu—stop right there. This recipe is the delicious solution you didn’t know you needed: a Tiramisu Cookie Cake that’s soft, chewy, creamy, and caffeinated to perfection. Imagine layers of espresso-kissed cookie dough stacked with silky mascarpone filling, dusted in cocoa powder, and served in slices like a celebration cake. Whether you're baking for a dinner party, a birthday, or just a Tuesday night craving, this dessert brings the “wow” without the stress.
7/27/20252 min read
What Makes This Cookie Cake So Special?
Coffee meets Cookie: Espresso powder in the dough gives every bite a rich, authentic tiramisu taste.
Mascarpone Cream Filling: Light, fluffy, and decadent—like tiramisu’s signature cream layer.
Soft-Baked Texture: This isn’t a dry cookie cake. It’s tender in the centre, slightly crisp on the edges, and melts in your mouth.
No Layering Drama: No ladyfingers or soaking required—just bake, fill, and devour.
Ingredients
For the Cookie Cake Layers:
½ cup (110g) brown salted butter
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
2 tsp vanilla extract
1 ½ tbsp instant espresso powder
1 ¾ cups (230g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp corn flour
½ tsp salt
Optional: 1/2 cup mini chocolate chips
For the Mascarpone Cream Filling:
¾ cup (200g) mascarpone cheese, room temperature
1/2 cup (120g) heavy or whipping cream
1 cup (120g) powdered sugar
1/2 tsp vanilla extract
Optional: 1 tbsp coffee liqueur
For the Topping:
Unsweetened cocoa powder (for dusting)
Optional: shaved dark chocolate
How to Make It
1. Prepare the Cookie Dough
Cream together brown butter and sugars until light and fluffy (2–3 minutes).
Beat in egg , then vanilla and espresso powder.
In a separate bowl, whisk together flour, baking soda, baking powder, corn flour and salt.
Gradually add dry ingredients to wet, mixing until combined.
Fold in chocolate chips if using.
2.Bake the cookie
Preheat oven to 350°F (175°C).
Grease and flour a circular aluminium pan with.
Press the cookie down with your fingers or a spatula until smooth and level. Bake for 15–18 minutes, or until edges are golden and centres are just set. Let cool completely in the pan.
3. Make the Mascarpone Filling
In a chilled bowl, whip heavy cream to soft peaks.
In another bowl, beat mascarpone with powdered sugar, vanilla, and liqueur if using.
Fold in whipped cream gently until fully combined and fluffy.
4. Assemble the Cake
Spread a thick layer of mascarpone cream over the top of the cookie.
Dust generously with cocoa powder.
Optional Fancy Touch: Use a sieve to dust cocoa through a tiramisu stencil for a café-style finish.
5. Chill & Serve
Refrigerate for at least 1 hour before slicing. This helps the cream set and flavours deepen. Slice like a cake and serve cold or room temp.
Storage & Serving Tips
Storage: Keep refrigerated for up to 4 days, tightly covered.
Serving Suggestion: Pair with a shot of espresso or a scoop of vanilla gelato.
Make-Ahead: You can bake the cookie 1 day ahead and assemble the next day.
Final Thoughts
This tiramisu cookie cake is what happens when two desserts fall in love. It's cozy yet classy, rich but balanced, and ridiculously easy to make compared to traditional tiramisu. Whether you're impressing guests or just treating yourself (highly recommend), this recipe is a guaranteed crowd-pleaser.
Let me know if you try it — and don’t forget to leave your beautiful creations and comments on my website. Who knew tiramisu could be this fun?
Happy baking! ☕🍪