Tiramisu is arguably Italy's most famous dessert. Renowned for its indulgence in mascarpone and sweet coffee flavour, Tiramisu has been popular at the dinner table since the 1960s. To achieve a treat that doesn't overindulge, sometimes what a dessert needs is a bite-size upgrade. Follow our recipe for Tiramisu Truffles to compact your favourite Italian dessert within tempting chocolate balls.
Aside from the espresso, the mascarpone is the key to any Tiramisu-based dessert. Mascarpone originated southwest of Milan, during the middle ages, and is favoured in Italian cooking as a velvety upgrade to regular cream cheese. Here the mascarpone acts as a soother to the strong espresso, its creamy texture contrasted by the airy ladyfingers. When all of this is bound into a truffle, every bite releases absolute Italian decadence.
Makes around 30 truffles - Cook in 10 minutes plus 30 minutes to chill in the 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)
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.
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.
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!