Description
Delight in these luscious Tiramisu Truffles, a no-bake treat that captures the essence of classic tiramisu in bite-sized form. Made with crushed ladyfingers soaked in coffee liqueur, creamy mascarpone, and dusted with rich cocoa powder, these truffles are perfect for an elegant dessert or a sweet snack.
Ingredients
Scale
Truffle Base
- 1 ½ cups crushed ladyfingers
- ¼ cup coffee liqueur
- 8 oz mascarpone cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Coating
- ¼ cup cocoa powder
Instructions
- Combine Ladyfingers and Coffee Liqueur: In a bowl, mix the crushed ladyfingers and coffee liqueur until the mixture is moist and forms a dough-like consistency, ensuring all crumbs are evenly soaked.
- Add Mascarpone and Sugar: Stir in the mascarpone cheese, powdered sugar, and vanilla extract. Mix gently but thoroughly until the mixture is smooth and completely combined, forming a creamy batter.
- Roll the Mixture: Using your hands or a small scoop, shape the mixture into small balls about 1 inch in diameter, creating uniform truffles.
- Chill: Arrange the truffles on a tray lined with parchment paper and refrigerate for approximately 30 minutes to allow them to firm up and hold their shape.
- Coat with Cocoa Powder: After chilling, roll each truffle individually in cocoa powder until they are evenly coated, adding a touch of bitterness that balances the sweetness.
- Serve and Enjoy: Let the truffles rest a few minutes if needed, then serve chilled for a decadent, melt-in-your-mouth dessert experience.
Notes
- For a non-alcoholic version, substitute coffee liqueur with strong brewed coffee or espresso.
- Use fresh mascarpone cheese for the best creamy texture and flavor.
- Store the truffles in an airtight container in the refrigerator for up to 3 days.
- Optional: Sprinkle a little finely grated dark chocolate over the cocoa coating for added texture and flavor.
- Handle mascarpone gently; avoid overmixing to keep the filling light and smooth.
