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Chocolate chip cookie tiramisu.

Maman’s Cookie Tiramisù

  • Author: Elisa Marshall
  • Yield: 6 servings 1x


A whimsical, delicious take on the Italian classic, this tiramisù is easy to prep and will please any party guest.


Units Scale
  • 2 cups (480 ml) heavy cream
  • 2 cups (480 grams) mascarpone
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) strong brewed espresso, warm (about 6 shots)
  • 8 Maman’s Nutty Chocolate Chip Cookies or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
  • 2 tablespoons unsweetened natural cocoa powder


  1. In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.
  2. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.
  3. Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.
  4. Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.


If you don’t have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What’s important is that you don’t forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.