Tiramisu Ladyfinger Sandwiches

Our adorable and tasty Tiramisu Ladyfinger Sandwiches artfully combine the unique flavors of coffee and vanilla, creating this delicious Italian treat.

Tiramisu Ladyfinger Sandwiches
Photo: Blaine Moats
Prep Time:
45 mins
Bake Time:
5 mins
Cool Time:
10 mins
Total Time:
45 mins
Yield:
36 sandwich cookies

Ingredients

  • 6 egg whites

  • ¾ cup sugar

  • 6 egg yolks

  • 2 tablespoon coffee-flavor liqueur or strong brewed coffee, cooled

  • 1 teaspoon vanilla

  • ½ teaspoon instant espresso coffee powder

  • 1 cup all-purpose flour

  • 1 recipe Tiramisu Frosting

  • Unsweetened cocoa powder (optional)

  • Chocolate-covered coffee beans (optional)

Tiramisu Frosting

  • 1 8 ounce carton softened mascarpone cheese

  • ¼ cup softened butter

  • 3 tablespoon whipping cream

  • 1 tablespoon coffee-flavor liqueur or strong brewed cooled coffee

  • 1 teaspoon vanilla

  • ½ teaspoon instant espresso coffee powder

  • 3 ½ cup powdered sugar

Directions

  1. Line three large cookie sheets with parchment paper; set aside. Preheat oven to 450°F. In a large bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, beating until stiff peaks form (tips stand straight).

  2. In a medium bowl beat egg yolks, coffee-flavor liqueur, vanilla, and instant espresso coffee powder with an electric mixer on high speed for 5 minutes or until mixture is thick.

  3. Fold egg yolk mixture into beaten egg whites just until combined. Sprinkle 1/4 cup of the flour over egg mixture. Fold flour in gently, just until combined. Repeat with remaining flour, 1/4 cup at a time, being careful to not overstir.

  4. Spoon batter into a decorating bag fitted with a 1/2-inch round tip. Pipe batter 1 1/2 inches apart in ladyfinger shapes (3x1-inch) on prepared cookie sheets.

  5. Bake in the preheated oven for 5 to 6 minutes or until set and golden brown. Cool on cookie sheets for 10 minutes. Use a spatula to transfer to a wire rack; cool completely.

  6. Spoon the Tiramisu Frosting into a decorating bag fitted with a medium star tip. Pipe frosting onto the flat sides of half of the cookies. Top each frosted cookie with another cookie, flat side down. Pipe a bit of frosting on the top of each cookie. If desired, sift with cocoa powder and top with a chocolate-covered coffee bean. Chill until ready to serve.

Tiramisu Frosting

  1. In a large bowl combine one mascarpone cheese, butter, whipping cream, coffee-flavor liqueur or strong brewed cooled coffee, vanilla, and instant espresso coffee powder. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 3 1/2 to 4 1/2 cups powdered sugar to make a frosting of piping consistency.

TO STORE:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Fill and frost cookies as directed in Step 6.

Nutrition Facts (per serving)

134 Calories
5g Fat
19g Carbs
2g Protein
Nutrition Facts
Calories 134
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 25mg 1%
Total Carbohydrate 19g 7%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 0.3mg 1%
Potassium 20mg 0%
Folate, total 10.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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