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Tiramisu inspired mascarpone and coffee filling inside a macaron shell dusted with cocoa powder.
OMG fam I am SOOOO obsessed with this filling! (Food blogger voice) Seriously though, I constantly found myself at the fridge stealing spoonfuls of the stuff. While sobbing to myself, “just one more, just one more.”
This filling is awesome in macarons, but I can’t help and wonder what it would be like as an ice cream. It would be awesome in donuts or a cake. You can punch up the coffee flavor with espresso if you are a coffee nut. If you are more caffeine sensitive, try a good decaf coffee or espresso. Since I don’t really drink coffee anymore (thanks anxiety) I will go to the local coffee shop and get an espresso shot for baking.
Chocolate Tiramisu Filling
Ingredients
- 3 egg yolks
- ½ cup sugar
- ¼ cup marsala wine (Substitute prosecco)
- 1 tsp cornstarch
- 8 oz mascarpone softened
- ¼ cup heavy whipping cream
- ¾ cup powdered sugar
- 1 tbsp espresso or strong coffee
- 2 tbsp cocoa powder
Instructions
- Whisk 3 egg yolks in a sauce pan off heat until pale.
- Add sugar and cornstarch, whisk until smooth.
- Add wine and mix well.
- Turn on heat to medium/low. Whisk constantly.
- When mixture starts to bubble, turn heat to low.
- Simmer till thick, about 5 minutes.
- Remove from heat and let cool.
- Whip cream till stiff peaks.
- Mix mascarpone into cooled egg mixture.
- Fold in whipped cream.
- Add espresso or coffee.
- Sift in powdered sugar and cocoa powder, mix well.
- Store in fridge.
Macarons
Ingredients
- 3 egg whites
- ¼ cup sugar
- 1 ⅔ cup confectioners sugar
- ¼ tsp cream of tartar
- 1 cup almond flour
- 1 tsp vanilla extract
- Food coloring optional
Instructions
- Grind up almond flour in a dry food processor and sift through sieve. Do not force it through the sieve.
- Sift confectioners sugar into almond flour with a sieve and a whisk.
- Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
- When soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
- Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
- Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
- Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
- Add batter to piping bag using a plain round tip.
- Pipe about 1 ½” circles, holding bag perpendicular to cookie sheet. To break off batter, make a little swirl motion on top.
- Bang sheet on counter to get rid of bubbles and to help tops get smooth.
- Let sit 45 – 60 minutes on counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
- Preheat oven to 300 degrees F.
- Bake for 10 – 15 minutes. You should be able to see the “feet”.
- Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
- Store in fridge. Cookie tastes best the next day.
