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 tiramisu.
chocolate, tiramisu, truffles
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.
For the espresso, you can also dilute 1 tsp instant coffee granules into 30 ml of warm water.