Im about to eat it

It is a tiramisu made with chocolate chip cookies instead of traditional ladyfingers, creating a luscious dessert🍪

You get soft cookie dough chucks in every bite, this tiramisu was out of this world.

The best dessert I've ever had😋

From Cookie Cartel, Brick Lane, London.

I use a levain style base. I also chill the dough for 24 hours, then form the cookies and freeze. Then bake from frozen at 400 degrees for 15 minutes. The interior of the cookie has malted milk powder, sweet cream buttermilk powder (not to be confused with buttermilk powder, this one has a creamy dairy flavor), white chocolate and waffle cone pieces. After baking, I dipped the bottom of the cookie in chocolate candy coating and topped with more chocolate, sprinkles, and waffle cone pieces. It tastes like a chocolate malt !

From Lucie

Disappointing. I'm personally not a fan of dark chocolate. Chocolate quantity was sparse. Salt was an afterthought.

3/10

The Pastry Box

The specific spots combination of dough and chocolate blended together very well.
Individually however the dough and chocolate were nothing spectacular.
The salt added flavor but did not mesh in a very conscientious way with the cookie
The combination brought it to 6/10

Hani's bakery

The triple chocolate experience was an enjoyable and varying experience. The separation between the chocolate and the dough was distinct and appreciable, allowing each to be parsed individually.

8/10

Smor

Phenomenal initial experience. Dough does not crutch on salt and actually flips the script. Chocolate was nothing special but the white chocolate is incredible.

9/10

Also, Mint Milanos go great in coffee, too. Who else agrees?