Tiramisu Cookies (ทีรามิสุคุกกี้)

1.Prepare the cookie dough. Beat the butter, brown sugar, and granulated sugar until combined. Add the egg yolks and continue beating until smooth.

2.Sift in the flour, cocoa powder, baking powder, and salt. Mix until just combined.

3.Using a #50 cookie scoop, or dividing the dough into 22 g portions, shape into approximately 30 balls. Refrigerate for 1–2 hours to firm up the dough and allow the flavors to develop.

4.Preheat the oven to 180°C. Arrange the cookies on a baking tray and flatten each one slightly. Using a bottle cap or another flat, round tool about 2 cm in diameter, press an indentation into the center of each cookie. Bake for about 14 minutes.

5.As soon as the cookies come out of the oven, while still hot and soft, press the centers again to reinforce the indentations. Leave them on the tray briefly before transferring to a wire rack to cool completely.

6.Prepare the coffee white chocolate. Combine the whipping cream and coffee powder, then microwave briefly until hot and the coffee has dissolved. Add the white chocolate and microwave again in short intervals. Stir until smooth. Transfer to a piping bag and pipe a thin layer into the center of each cookie. Refrigerate until set.

7.Prepare the tiramisu cream. Combine the gelatin with the water and leave to bloom. Place the egg yolk, sugar, and vanilla in a heatproof bowl and whisk to combine.

8.Bring a saucepan of water to a boil, then reduce the heat. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture reaches about 71°C, becomes thicker, and turns paler in color. Remove from the heat, add the bloomed gelatin, and stir until fully dissolved.

9.Add the mascarpone in two additions, mixing just until smooth and combined without overbeating. In a separate bowl, whip the cream to soft peaks, then gently fold it into the mascarpone mixture until smooth. Transfer to a piping bag.

10.Pipe the tiramisu cream over the coffee white chocolate. Refrigerate the cookies for at least 30 minutes, or until the cream is set. Dust generously with Tulip Gold cocoa powder just before serving.