Easy Tiramisu Truffles (Print version)
No-bake tiramisu truffles made with mascarpone, ladyfingers, espresso, and cocoa for an easy bite-sized dessert.
# Ingredients:
For the truffles
01 -
6 oz (170 g) crisp ladyfingers, about 18-20 cookies
02 -
8 oz (225 g) cold mascarpone cheese
03 -
1/2 cup (60 g) powdered sugar
04 -
1/3 cup (80 ml) cooled espresso or very strong coffee
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
07 -
1 tablespoon coffee liqueur, amaretto, or dark rum, optional
For coating
08 -
1/4 cup (25 g) unsweetened cocoa powder
09 -
1 teaspoon instant espresso powder, optional
# Instructions:
01 -
Add the ladyfingers to a food processor and pulse into fine crumbs. Reserve 2 tablespoons of crumbs in case you need to firm the mixture later.
02 -
In a medium bowl, stir the cold mascarpone, powdered sugar, cooled espresso, vanilla, salt, and optional liqueur until smooth. Do not overmix once it loosens.
03 -
Add the ladyfinger crumbs and fold until a thick, scoopable dough forms. If it looks too soft, add the reserved crumbs 1 tablespoon at a time.
04 -
Cover the bowl and refrigerate for 20-30 minutes, until the mixture is firm enough to roll without sticking badly to your hands.
05 -
Scoop tablespoon-size portions and roll into balls. Arrange them on a parchment-lined tray.
06 -
Stir the cocoa powder with instant espresso powder if using. Roll each truffle in the coating, then chill until cold. Dust again lightly before serving if desired.
# Good to know:
01 -
Makes about 28 tablespoon-size truffles.
02 -
Best served cold from the refrigerator.
03 -
Chill time is 20-30 minutes and is not counted as cook time.