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TN&M in the Kitchen:Tiramisu Truffles

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Tiramisu Truffles

Makes around 30 truffles - Cook in 10 minutes plus 30 minutes to chill in freezer  


- 250g mascarpone 

- 160g ladyfingers (savoiardi) or Pavesini 

- 80g of espresso or strong coffee, room temperature 

- 60g powdered sugar 

- Unsweetened cocoa powder

- Nutella or any spread such as pistachio or white chocolate for filling (optional)


Step 1

Place the ladyfingers in a food processor and pulse until completely crushed. Add the mascarpone, coffee (room temperature) and powdered sugar into a bowl, stirring with a spatula until you have a homogeneous mixture. Add the crushed ladyfingers and mix until the dough is compact.

Step 2

Spoon tablespoon-size mounds of the dough and roll into balls using your hands. Roll in cocoa powder and place on a tray lined with parchment paper. For that extra sweet tooth: spoon tablespoon-size mounds of the dough, flatten and add Nutella (or your choice of spread) in the middle, close and shape into a ball and roll in cocoa powder. 

Step 3

If you want to serve them immediately, freeze for approximately 25-30 minutes. Otherwise, place them in the refrigerator for at least 2 hours. Buon Appetito!

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