For the cookie cups:

1. Preheat the oven to 180°C and lightly grease a 24-hole mini muffin tray.

2. Using an electric beater, cream the margarine, sugar, vanilla essence and egg until it turns a pale yellow colour and is airy in texture.

3. Sieve in the NESTLÉ Cremora Original and flour. Fold it through the wet mixture until a firm cookie dough forms. *Chef’s Tip: This cookie dough can be frozen in a resealable bag for up to 3 months.

4. Roll the cookie dough into a 3-4 cm thick rectangle. Dip a 5cm cookie cutter into flour and cut out 30 discs. Gently lay each disc into a greased muffin hole. Use your finger to guide the dough up the sides and onto the base to create a well in the centre. *Chef’s tip: A glass can be used instead of a cookie cutter.

5. Bake for 8-12 minutes or until the cookies are a light golden brown. When removing the tray from the oven, the cookies may still be soft; they will harden as they cool to room temperature.

For the tiramisu filling:

6. Combine the NESCAFÉ Classic granules and the granulated sugar with 1 tablespoon of hot water. Stir until dissolved and cooled, about 2 minutes.

7. In a medium-sized bowl, whip the cream cheese, NESTLÉ Cremora Original and dissolved coffee concentrate until smooth.

To assemble:

8. Transfer the Tiramisu filling to a resealable bag. Snip a 1-2cm hole in the corner of the bag and pipe the filling into the cooled cookie cups. *Chef’s Tip: A piping bag with a small nozzle can be used instead.

9. Lightly dust the filled cups with NESTLÉ Cocoa Powder and garnish with a fresh mint leaf on each. Serve and ENJOY!