These tiramisù truffles are the perfect creamy – easily devoured in a single bite – dessert! So simple to make and taste exactly as a good Italian tiramisù.
I’ve been wanting to share this recipe since I launched this food blog and finally I got to make it. So here it is! I always adored a good tiramisu, but last year I was having a special thing for this type of dessert and was constantly finding excuses to make it. Then, when a friend of ours had a house warming party last year, I offered to help by making some desserts. At first I thought of making tiramisù Truffles, as I said that this is a great excuse to make it! However, I wasn’t sure. The party was going to be a relaxed one where people would be nibbling on food on the go, hence I needed to create something easy to grab and eat. Therefore, I thought of making some coconut balls. However, both because I wanted something more original, and also because I was still determined to use the Savoiardi biscuits and mascarpone cheese, I thought “what if I make some Tiramisù truffles!?” I had seen some variations on Pinterest, yet most of them contained Nutella, but I wanted something more closer to the traditional tiramisù. Just to be clear, I’m not dissing Nutella, as I still find myself eating it in spoonfuls when I have it at home, however with my truffles I wanted something, that when you actually bite in it you say – “this is Tiramisù!”
How to make?
Tiramisù truffles are actually a no fuss easy-to-make recipe. All you need are the basic ingredients from an authentic tiramisu: good coffee, mascarpone cheese, savoiardi biscuits, sugar and cocoa powder. The main difference here is that I omitted the eggs as there is no need for the cream to be so fluffy and light, and since we will be mixing all the ingredients together into a creamy and robust consistency. Then you need to shape the mixture into balls and freeze for about an hour, afterwards simply cover in cocoa powder.
I tend to coat my truffles with cocoa powder as an authentic tiramisù. However, you can also dip them into chocolate or cover them with chocolate sprinkles. A good chocolate layer really adds a delicious pop of flavour to these truffles. Chocolate is always good, right? 😉
- 200 g savoiardi biscuits
- 250 g mascarpone cheese
- 1 shot espresso
- 30 g sugar
- 20 g cocoa powder (as needed)
- Prepare the espresso coffee and let it sit for a few minutes so that it cools down.
- Line a baking sheet with parchment paper. Set aside.
- In a food processor pulverise the savoiardi biscuits, and set aside.
- Whip the mascarpone cheese, sugar and the cold coffee together until a smooth cream is formed.
- Mix the coffee cream with the crushed savoiardi biscuits, either in the food processor or by hand.
- Form small balls of the mixture and place on the baking sheet. Freeze for about an hour.
- Cover the balls with cocoa powder. You can either serve immediately or else let chill for about 30 minutes before serving.
If you have any questions, feedback or comments on this recipe, please leave a comment below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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