Coffee spoons and tiramisu cream
Every time I've needed a quick dessert with a special touch, I've turned to coffee and tiramisu cream spoonfuls. They're quite practical, especially when I want to serve something individual at a gathering with friends. Usually, I make more cream out of habit, but almost every time, I end up with a good amount leftover, so I reduce it from the start, according to my preference.
Quick Info
Total time: approximately 1 hour 15 minutes (including cooling time)
Preparation time: 40 minutes
Baking time: 10-15 minutes for each batch
Servings: about 15-18 spoonfuls (depending on the shape used)
Difficulty: medium
Recipe type: dessert, coffee snack
Ingredients
For the spoonfuls:
200 g butter
100 g powdered sugar
2 tablespoons brewed coffee (cold)
flour (as needed for the dough, added gradually)
For the cream:
3 eggs
3 tablespoons powdered sugar
3 tablespoons Amaretto liqueur
250 g mascarpone
2 tablespoons cocoa powder (for dusting)
Instructions
1. Take the butter out of the fridge ahead of time to soften. In a bowl, beat the butter with the powdered sugar until it becomes a fluffy cream. A mixer or spatula is necessary; it doesn’t take long, but it’s important to aerate it.
2. Add the cold coffee and mix well. Start incorporating the flour gradually until a homogeneous dough forms, firm enough to shape but still slightly soft.
3. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. During this time, it will firm up and be easier to work with.
4. After chilling, remove the dough and roll it out to a thickness of 2-3 mm. If it sticks, sprinkle a little flour on the work surface.
5. Cut out the spoon shape using a template or whatever you have on hand, then place them in a silicone mold (specifically for spoonfuls). Gently shape them to achieve the right depth.
6. Bake the spoonfuls in the oven for 10-15 minutes until they are lightly colored around the edges. Cool them well before removing them from the mold; otherwise, they may break.
7. Gather the dough scraps, knead a little, roll out again, and cut out until all the dough is used.
8. For the cream: separate the egg yolks from the whites. In a bowl, beat the yolks with the powdered sugar until they become light in color, almost whitish.
9. Add the Amaretto liqueur and mascarpone. Mix with a spatula or a mixer on low speed until well combined.
10. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them in, in two or three batches, into the mascarpone mixture to keep the cream airy.
11. Transfer the resulting cream to a piping bag or a bag with a corner cut off.
12. When serving, fill each spoonful with cream. Dust the top with cocoa powder using a fine sieve.
Why I Make This Recipe Often
It’s perfect for when I have guests or for assorted dessert platters. The spoonfuls can be prepared in advance and filled just before serving. I like that I can easily adjust the amount of cream, especially if I don’t want too much leftover.
Tips and Variations
Tips
If you want the spoonfuls to hold their shape better, don’t roll the dough too thin.
Chill the dough well before shaping; otherwise, it will be too soft.
Use strong coffee for a more pronounced flavor.
Substitutions
Amaretto can be replaced with another liqueur or omitted if you prefer a non-alcoholic version.
Mascarpone can be substituted, if necessary, with full-fat cream cheese, but the flavor will not be exactly the same.
Variations
You can make the spoonfuls larger or smaller, depending on the silicone mold.
You can add some grated chocolate on top of the mascarpone cream at the end.
Serving Ideas
The filled spoonfuls can be placed on platters or trays for individual servings at events or with coffee.
Frequently Asked Questions
How much cream is usually left over?
Usually, there is some cream left over, depending on how much you fill the spoonfuls and how large the molds are. For the amount of dough here, you can reduce the cream by a third if you don’t want excess.
Can I use a shape other than a spoon?
Yes, you can shape the dough into another form, but the baking time may vary slightly depending on the thickness.
Can I make the dough a day in advance?
Yes, you can keep the dough in the fridge overnight, well wrapped in plastic.
Do I have to use strong coffee?
It’s not mandatory, but strong coffee gives a more pronounced flavor. If you use weak coffee, the taste will be more subtle.
Can I skip the liqueur?
Yes, you can omit the liqueur without any problems if you prefer a non-alcoholic version or if the dessert is for children.
Nutritional Values (Estimates)
One filled spoonful has approximately 130-160 kcal, depending on how much cream you use. Estimated values per serving (one full spoon):
Calories: 140 kcal
Protein: 2.5 g
Fat: 10 g
Carbohydrates: 10 g
Values vary depending on the amount of cream used and the size of the mold.
Storage and Reheating
Empty spoonfuls can be stored for a few days in a sealed container at room temperature. The mascarpone cream lasts in the fridge for 1-2 days. It’s best to fill the spoonfuls just before serving; otherwise, the dough will soften from the cream. They are not suitable for reheating.
Ingredients: 200g butter 100g powdered sugar 2 tablespoons brewed coffee GARNISH 3 eggs 3 tablespoons powdered sugar 3 tablespoons Amaretto liqueur 250g mascarpone 2 tablespoons cocoa
