Chocolate Chip Cookie Tiramisu 

This Cookie Tiramisu is a must try if you love a no bake dessert that is absolutely irresistible

What is Cookie Tiramisu

Cookie tiramisu is a playful take on the Italian classic that everyone loves. Thin crispy chocolate chip cookies are dipped in espresso and layered with a whipped and sweetened mascarpone cream. The flavor and texture is reminiscent to a “chipwich” ice cream sandwich. The crispy cookies melt into the vanilla filling for a satisfying and nostalgic bite.  

If you’ve always hoped for more chocolate in your tiramisu then you will appreciate this rendition. The chocolate in the cookies is intensified by the coffee. It’s decadent yet light. 

This recipe was inspired by my son Auggie. He loves tiramisu and loves cookies so for his birthday I wanted to combine the two. It’s become a sweet birthday tradition. 

• Ani

Tips for the best cookie tiramisu: 

• Crispy Cookies: Always use crispy cookies for this recipe. Soft and chewy cookies will disintegrate too much once they are layered with the cream. We love using Tates cookies because they have the best flavor. 
• Cafecito: We use espresso for this recipe because of its intense flavor. American brew would be too watery. If you make your own just be sure to sweeten it once it’s brewed. To speed along the recipe, you can order espresso from your local bakery. 
• Serve it up: to keep it playful I like serving this recipe in a martini glass or individual ramekin because who doesn’t like to be served their own individual dessert?! You can also make it in a trifle bowl or rectangular baking dish.  
• Make ahead: This is the perfect dessert to make in advance and not have to think about again. The flavors really benefit from sitting together and intensifying. Overnight is best, but try to make it in the morning and serve in the evening. If you find yourself in a time crunch be sure it sets for at least 2-3 hours. 
• Kid friendly: my kids love coffee flavored desserts but if yours don’t, you can make it with decaf espresso or omit the coffee all together. You can dip the cookies in milk instead and layer as directed. It will be more similar to an icebox cake, but it will still be delicious. 

Try Some of Our Other Desserts

Chocolate Chip Cookie Tiramisu 

Recipe by Ani MezerhaneCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Refrigeration Time

4

hours 

30

minutes

Ingredients

• 2 1/2 cups freshly brewed espresso

• 3 tablespoons of granulated sugar 

• 2/3 cup of powdered sugar for mascarpone 

• 2/3 cup of powdered sugar for the heavy whipping cream 

• 3 1/2 cups of heavy whipping cream, cold 

• 16 oz of mascarpone cream, at room temperature 

• Pinch of salt 

• 1 tablespoon of Vanilla bean paste 

• 1 tablespoon of vanilla extract 

• 1/4 teaspoon of salt 

• 2 bags of Tates thin chocolate chip cookies 

• Garnish: crumbled chocolate chip cookies, cocoa powder or shaved semisweet or white chocolate

Directions

• Brew all of the espresso coffee. When it is still hot, add 3 tablespoons of sugar. Mix until well combined. Once the sugar is dissolved set aside and allow it to cool. 
• Let’s Make The Whipped Cream: In a large bowl, beat the heavy cream with vanilla paste and extract at high speed. As it begins to thicken, add the vanilla paste and the powdered sugar. Beat until it is creamy and thick for about 3-4 minutes. Be careful not to overbeat or it will break and turn to butter. Set aside. 
• Let’s make the Mascarpone Mixture: In a separate large bowl, add the softened mascarpone, salt, vanilla extract and the powdered sugar. Beat with a handheld mixer on medium high for 1-2 minutes until it is very smooth and the mascarpone is light and has a lot of air whipped into it. 
  Fold the whipped cream mixture into the mascarpone mixture. Working with a rubber spatula gently fold the cream into the mascarpone. You want to see light streaks of the cream still in the mixture. Then set it aside. 
• begin to assemble: Using a martini glasses, jars, ramekins or a baking dish. Dip each cookie quickly into the coffee. Line enough cookies to cover whatever container you are using. Once the bottom of the dish is covered add a layer of the mascarpone mixture. Spread with an offset spatula or spoon  as evenly as possible. The cream mixture should be about 1/2 an inch thick regardless of the dish you are using to assemble it.  Then continue the same process until you reach the top. Your last layer should be the cream.
• Top with a light dusting of cocoa powder using a small sieve or chocolate shavings. 
  Refrigerate for at least three hours or overnight.  
  Decorate with shaved chocolate and crumbled cookies.