If you’re a fan of the classic Italian tiramisu and the American whoopie pie, then you’re in for a treat with Tiramisu Whoopies. This recipe combines the best of both worlds, offering a unique delicious twist on two classic desserts. Tiramisu whoopies are essentially soft, moist, cake-like cookies filled with a mascarpone and coffee-infused marshmallow filling, offering a perfect balance of sweetness, coffee flavour, and creamy texture.
Tiramisu whoopies are a playful take on traditional tiramisu.
They retain the essential flavours – coffee, chocolate, and creamy mascarpone – but in a format that’s easy to share and enjoy without a fork and plate. The soft, cocoa-flavored whoopie pies mimics the spongey layer of tiramisu, while the filling brings the iconic mascarpone and coffee flavours. 🤤
Key ingredients & techniques
Cocoa powder: Using Dutch-process cocoa powder gives the whoopie pies a rich, deep chocolate flavour that contrasts with the creamy filling.
Marshmallow fluff: This adds lightness and sweetness to the filling, making it more akin to the mascarpone and whipped cream mixture in classic tiramisu.
Mascarpone cheese: Essential for any tiramisu recipe, it offers a rich, creamy texture and slightly tangy flavour to the filling.
Tips
Use room temperature ingredients: Ensure your butter, eggs, and dairy are at room temperature for a smoother batter and filling.
Storing time: Keep tiramisu whoopies in an airtight container in the fridge for up to 4 days. They taste better fresh out the fridge anyway!
For these Tiramisu Whoopies, I use a basic cookie sheet pan (I like this one, comes with a wire rack!). I also recommend using a hand or stand mixer (stand mixers go on sale often so I’d wait until then 😉) to speed up the prep time and for creaming the butter and sugars. For videos and baking inspiration, check out my Instagram or TikTok!
Tiramisu Whoopies
- Total Time: 43 minutes
Description
Ingredients
Whoopie pies
- 1 1/2 cup all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter room temp
- 1 cup lightly packed brown sugar
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 1 cup greek yogurt room temp
- 1/4 cup milk room temp
Filling
- 250 gram marshmallow fluff
- 1/2 cup unsalted butter room temp
- 1 cup mascarpone
- 1 teaspoon instant coffee
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
Whoopie pies
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Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
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Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
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In a stand mixer with paddle attachment, beat the butter and brown sugar until light and fluffy.
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Add the egg and vanilla and beat on medium-high speed until well combined.
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In a cup, mix greek yogurt and milk until combined.
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Add half of the flour mixture then half of the greek yogurt milk to the batter and beat on low until combined.
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Add remaining flour and greek yogurt milk, beating until combined.
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Scoop 2 tbsp of batter (~40g) on baking sheet spacing 2 inches apart. Sprinkle sanding sugar over each scoop of batter.
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Bake for 13 minutes, or until pies appear dry on top.
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Cool on sheet for a few minutes before moving to a wire rack to cool completely.
Filling
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In a stand mixer, beat the marshmallow fluff, butter and mascarpone on low speed until combined.
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Add powdered sugar, vanilla, instant coffee and salt and mix until well combined.
Assemble
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Scoop 3 tablespoons of filling on the flat side of half the pies. Sandwich with the remaining pies, flat side down.
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For the best texture, chill in the fridge for an hour before serving!
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Cookies
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