Description
Tiramisu Balls are a quick and easy no-bake treat that captures all the classic flavors of traditional tiramisu in bite-sized truffles. Made with crushed dry Savoiardi lady fingers, mascarpone cheese, powdered sugar, and coffee, these delightful balls come together in just 10 minutes and can be coated in cocoa powder or other toppings for a deliciously indulgent dessert.
Ingredients
Base Ingredients
- 12 Savoiardi lady fingers (dry and crisp)
- 2 tablespoons powdered sugar
- ⅓ cup (3oz / 85g) mascarpone cheese, cold
- 2 to 4 tablespoons strongly brewed coffee, room temperature or cold
Topping
- 2 tablespoons cocoa powder (for rolling)
Instructions
- Crush the Lady Fingers: Using a food processor, pulse the dry Savoiardi lady fingers on and off until they become very fine crumbs. Alternatively, place the lady fingers in a large plastic bag, seal leaving a small opening, then crush with a rolling pin or similar tool until finely broken into crumbs.
- Mix the Ingredients: In a medium bowl, combine the lady finger crumbs, powdered sugar, cold mascarpone cheese, and 2 tablespoons of coffee. Mix thoroughly until the mixture sticks together when pinched. If the mixture is too dry, gradually add more coffee until it comes together. If too soft, refrigerate for 30 to 60 minutes until firm enough to handle.
- Form the Balls: Scoop 1.5 tablespoon-sized portions of the mixture using a small cookie scoop or by hand, and roll into smooth balls.
- Coat the Tiramisu Balls: Place cocoa powder in a small bowl or plate. Roll each tiramisu ball in the cocoa powder to coat thoroughly. For alternative coatings, see notes below.
- Serve or Store: Serve the tiramisu balls immediately or refrigerate until ready to enjoy. They will keep well in the fridge for 3 to 4 days.
Notes
- Use dry and crisp Savoiardi lady fingers; avoid soft or cakey ones to ensure the correct texture.
- Cocoa powder adds a slightly bitter taste. If preferred, coat the balls in powdered sugar, sprinkles, coarse sanding sugar, or dip them in melted chocolate.
- If dipping in melted chocolate, chill tiramisu balls in the freezer for 15 to 20 minutes beforehand to firm them up, which makes dipping easier and prevents them from falling apart.
