Recipe courtesy of Alan Tsai

Cookies and Cream Mochimisu

  • Level: Intermediate
  • Total: 5 hr 35 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 servings
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Chocolate Mochi:

1/2 cup plus 3 tablespoons mochiko powder (sweet rice flour)

1/4 cup sugar 

4 tablespoons cocoa powder, such as Ghiradelli 

Mascarpone Cream:

2 pasteurized eggs

6 tablespoons baker's (superfine) sugar 

9 1/2 ounces mascarpone cheese 

1 1/4 cup manufacturing cream 

2 tablespoons finely crushed chocolate cream cookies (2 to 3 cookies), plus more for serving

1 cup espresso coffee 

2 1/2 tablespoons amaretto or rum 

12 ladyfingers

6 chocolate straw cookies, for garnish


Special equipment:
Six 6-ounce serving cups
  1. For the mochi: Carefully sift together 1/2 cup of the mochiko powder, the sugar and 3 tablespoons of the cocoa powder in a metal mixing bowl. Gently whisk in 1/2 cup water with the powder mixture in a ceramic bowl until the powder is completely dissolved. Steam the mixture in the microwave for 8 minutes, then mix. Microwave for 3 more minutes, then mix. Microwave for another 3 minutes and mix again. The mochi should shrink and pull away from the bowl into a round shape.
  2. Using a towel, carefully remove the bowl from the steamer and set aside to cool, 2 to 3 minutes. On a wooden cutting board, spread the remaining 3 tablespoons of mochiko powder around the center of the cutting board. Using a spoon or spatula, scoop the mochi in the center of the board and spread more mochiko powder on top of the mochi. Using a rolling pin, roll the dough out evenly to 1/3-inch thick. Cut the dough into 1/3-inch square pieces with a knife, then dust off any excess mochiko powder from the cut mochi pieces. In another metal bowl, thoroughly mix together the mochi pieces and the remaining 1 tablespoon of the cocoa powder. Set aside the chocolate mochi to be used later in the serving preparation process.
  3. For the cream: In the bowl of a standing mixer fitted with a dough hook, add the eggs and superfine sugar together. Mix on medium speed until thoroughly combined, 2 minutes. Add the mascarpone and mix on low speed until the cheese breaks into smaller chunks, 2 minutes. Then turn up the speed to high speed until well combined, 1 minute.
  4. In a separate bowl using a hand mixer, whisk the manufacturing cream to soft peak. Combine the cream with the mascarpone mixture and mix on medium speed for 1 to 2 minutes. Add the crushed cookie pieces into the cream mixture and gently fold in with a spatula for 10 seconds.
  5. Combine the espresso coffee with the amaretto. Cut the ladyfingers in half and dip them into the coffee mixture, making sure they are soaked through. Place a single layer of ladyfingers on the bottom of a serving cup. Add a layer of mascarpone cream mixture on top of the ladyfingers. Next, add a layer of chocolate mochi on top of the cream. Add another layer of ladyfingers on top of the mochi. Spread a final layer of cream to top off the cup. Repeat this process with the other 5 serving cups. Let the dessert cool in the refrigerator for over 5 hours.
  6. Before serving, decorate the dessert with a chocolate cream cookie and chocolate straw cookie.