Tiramisu Biscuits

Biscuit dough:

1. Finely grate 50 g chocolate, chop 50 g. Knead all ingredients – except for the chopped chocolate – in a bowl. Finally knead the chopped chocolate briefly. The result is a soft but malleable dough.
2. Now roll it out between 2 layers of baking paper 4 mm thin and put it in the refrigerator for at least 1 hour. Then cut out small, 4 cm large, round cookies. However, it makes your work easier if you form two rolls of 4 cm diameter from the dough, wrap them in cling film and put them in the refrigerator for 1 hour. In this way, you can cut 4 mm thin slices from the firm dough and have no dough leftovers to roll out again.

Filling:

1. While the dough is cooling, melt the chocolate over the water bath. Beat sugar and butter until frothy and then stir in mascarpone and liquid chocolate. Place the mass in the refrigerator for at least 30 in.

Completion:

1. Preheat the oven to 160 ° O / bottom heat. Line the tray with baking paper. Place the cut-out biscuits or dough slices on the tray with a gap. Bake lightly for 15 minutes on the middle rack. Then let cool on a rack.
2. Whip the well-chilled filling again, fill into a piping bag with a large perforated nozzle and always cover one biscuit (bottom side up) with it. Place a second biscuit with the underside on the filling.
3. For the topping, mix some cocoa with powdered sugar and sift over the biscuits. If Kaba is at hand, this can also be used.
4. These little “dessert bites” are a good alternative to an afternoon piece of cake …… it doesn’t have to stay with one with an espresso, cappuccino or coffee ….. ;-))))
5. The above personal information refers to 40 combined cookies.