Description
Delight in these no-bake tiramisu truffles, a luscious blend of mascarpone cheese and espresso-soaked ladyfinger cookies, coated in cocoa powder for a perfect bite-sized dessert. These truffles combine the classic flavors of tiramisu into an easy-to-make treat ideal for any occasion.
Ingredients
Main Ingredients
- 8 oz Mascarpone cheese (Room temperature for smooth mixing)
- 7 oz Ladyfinger cookies (savoiardi) (Crushed into fine crumbs)
- 1/2 cup Strong brewed espresso (Cooled before using)
- 2 tbsp Coffee liqueur (Optional for added flavor)
- 1/4 cup Powdered sugar (Sweetens the mascarpone mixture)
- 1 tsp Vanilla extract (Enhances flavor depth)
Coating
- 1 cup Unsweetened cocoa powder (For dusting and coating)
- 2 tbsp Powdered sugar (Mix with cocoa for balanced sweetness)
Optional
- 1 tbsp Dark chocolate shavings (Optional for centers)
- 1 tsp Espresso powder (Optional for intense flavor boost)
Instructions
- Soak Cookies: Briefly dip the ladyfinger cookies in the cooled brewed espresso mixed with coffee liqueur, allowing them to absorb the liquid without becoming overly soggy.
- Crush Cookies: Place the soaked ladyfingers into a food processor and pulse until they break down into fine, crumbly pieces suitable for mixing.
- Mix Mascarpone: In a bowl, blend the mascarpone cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Combine Mixture: Gently fold the cookie crumbs into the mascarpone mixture until a cohesive dough forms, ensuring an even blend without overmixing.
- Chill Dough: Refrigerate the combined mixture for about 30 minutes to firm up, making it easier to shape into balls.
- Shape Truffles: Using your hands or a small scoop, roll the chilled dough into approximately 1-inch diameter balls, adding optional dark chocolate shavings inside if desired for a surprise center.
- Coat in Cocoa: Mix the unsweetened cocoa powder with powdered sugar, then roll each truffle in this blend until they are fully coated for a balanced sweet and bitter flavor.
- Chill Again: Place the coated truffles back in the refrigerator and chill for about 2 hours to set fully and develop the best texture before serving.
Notes
- Use room temperature mascarpone for a smoother mixing process and better texture.
- If you prefer a non-alcoholic version, omit the coffee liqueur and increase the espresso slightly.
- Ensure the espresso is completely cooled before soaking cookies to prevent them from becoming mushy.
- For a more intense coffee flavor, add espresso powder to the mascarpone mixture or sprinkle on top before coating.
- Store truffles refrigerated in an airtight container and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
