Let Me Tell You About These Tiramisu Truffles
Alright, have you ever wanted tiramisu but couldn’t be fussed with all those layers (and, ahem, the washing up)? That’s where these tiramisu truffles come to the rescue. First time I made them was after a rather, shall we say, adventurous attempt at a full tiramisu for Christmas and half the ladyfingers stuck to the pan. That was the year I discovered these little gems. My sister said they looked like posh rum balls, and honestly, I didn’t argue. Sometimes I make a batch with my youngest niece, but warning: about eight truffles magically disappear before we even get them on a plate. Also, don’t panic if your cocoa powder ends up everywhere; it’s like a rite of passage.
Why I Keep Making These (And Why You’re Gonna Love ‘Em)
I make these when I need to impress people but only have an hour (okay, 45 minutes if I skip the pretty coating part). My family goes wild for these because they taste way fancier than the effort involved. Plus, you know those times when you want something sweet but the oven’s full of, like, lasagna? Yeah, this is the move. I used to struggle with messy hands and uneven truffles, but you just roll with it—literally. Actually, sometimes I purposely make them odd sizes and call them “artisan.” Works every time.
What You’ll Need (With A Few Handy Alternatives)
- 200g ladyfingers (savoiardi biscuits) – I’ve been known to use plain Maria biscuits in a pinch, or those store-brand ones when the good stuff’s sold out.
- 120g mascarpone cheese – Grandma always insisted on Galbani, but whatever’s in the fridge works fine.
- 3 tbsp brewed espresso, cooled – Sometimes I just use extra-strong instant coffee. Actually, it’s not quite the same, but nobody notices if you add a drop of vanilla.
- 2 tbsp cocoa powder (plus more for rolling) – Dutch process or just regular, doesn’t matter much. Some people swear by fancy brands, but honestly, supermarket own-brand does the job.
- 2 tbsp sugar – White, brown, caster, I mean, sugar’s sugar here.
- 1 tbsp coffee liqueur (optional, but I usually sneak it in when making these for grown-ups!)
- A handful of dark chocolate chips for melting (sometimes I skip this if I’m feeling lazy, but it does make them extra special)
How To Make ‘Em (No Need To Be Fussy)
- Bash the ladyfingers into crumbs. I usually chuck them in a zip-top bag and whack them with a rolling pin. Don’t worry if some chunks remain – texture is good!
- Mix the mascarpone, coffee, sugar, and liqueur in a bowl. I do this with a fork. It looks a bit dodgy at first, but it’ll smooth out. If it’s too runny, just add a bit more biscuit crumb.
- Add the biscuit crumbs and mix until you get a soft, sticky mass. This is where I sneak a taste (for quality control, obviously). Don’t eat too much or you’ll end up with fewer truffles.
- Pinch off bits and roll into balls about the size of a walnut. They don’t have to be perfect, unless you’re on The Great British Bake Off. Pop them on a tray (I line mine with baking paper but, to be honest, sometimes I skip this and it’s fine).
- Chill the tray for 20 minutes. I set a timer, but sometimes forget and let them sit for an hour. No harm done.
- Meanwhile, melt the chocolate chips in a microwave. If you don’t have one, a bowl over a pan of hot water does the trick. Or just skip the chocolate coating, I won’t tell.
- Roll the chilled truffles in cocoa powder, or dip them in melted chocolate, or both if you’re feeling fancy. I usually end up with cocoa fingerprints on my shirt (occupational hazard).
- Back in the fridge for another 15 minutes to set if you dipped them in chocolate.
Stuff I Learned (Sometimes The Hard Way)
- If your mixture is too wet, more biscuit makes it better. Too dry? Add a teeny splash more coffee.
- Once I tried using cream cheese instead of mascarpone—eh, it works in a pinch but has a tang. Not bad, just different.
- The messier your hands get, the more authentic they look. I learned not to stress about this after my first batch.
What Else Works (Or, Well, Didn’t)
- Swapping out the coffee for hot chocolate makes it very kid-friendly (and less authentic, but hey, the kids ate them all).
- Once I tried rolling them in ground pistachio… nice idea, but honestly, the flavor got lost. Stick with cocoa or chocolate.
- A friend tried adding orange zest. Actually, not bad! Might do that again around Christmas.
Stuff You’ll Need (But If You Don’t Have It…)
- Mixing bowl – a big jug works too, in a pinch.
- Rolling pin or something heavy to bash biscuits – once, I used a wine bottle. Worked fine!
- Baking tray, or just a plate if you’re making a small batch.
- Microwave or stovetop for melting chocolate – or skip the chocolate step and just use cocoa powder.
How To Store Tiramisu Truffles (If You Have Any Left!)
Keep them in an airtight container in the fridge. They’ll be good for 3 days, maybe even longer, but honestly, in my house it never lasts more than a day! Sometimes I think they taste even better the next day, when all the flavors have had a chance to get cozy with each other. Oh, and don’t freeze them; they get kinda weird and soggy (guess how I found that out).
How I Like To Serve These
Honestly, I just pile them up on a plate and dust with extra cocoa. My mum always brings out the fancy little paper cases—makes them look like you bought them from a posh patisserie. If it’s just family, we eat them straight from the baking tray. No shame. And if it’s a special occasion, a dollop of whipped cream on the side never hurt anyone.
Lessons Learned (So You Don’t Have To)
- I once tried rushing the chilling step and regretted it because the truffles totally fell apart in the chocolate. So, yeah, patience pays off here.
- If you use too much coffee, the mix gets soup-y. Actually, I find it works better if you add less at first, then top up as needed.
- Wear an apron. Just trust me on this one.
Questions Friends Actually Ask Me
- “Do I really need mascarpone?” I mean, for the proper flavor, yes, but honestly, cream cheese or even ricotta will do in a bind. Just don’t tell any Italians I said that.
- “Can I make these ahead?” Absolutely! In fact, I think they taste better the next day. Just keep them chilled.
- “My mixture’s too sticky – what now?” Add more biscuit crumbs a spoonful at a time, and it’ll firm up. Happens to me all the time.
- “Why are my truffles flat?” Probably too much liquid. Next time, go easy on the coffee. Or, just call them “tiramisu bites” and pretend you meant it.
- “Where do you get your cocoa powder?” I usually grab whatever’s on offer at the shop, but if you want really good stuff, try King Arthur’s Dutch process cocoa—makes a difference if you’re feeling fancy.
- “Are these gluten-free?” Not with regular ladyfingers, but I’ve seen gluten-free versions online (haven’t tried them myself, but let me know if you do!)
By the way, did I ever tell you about the time I accidentally made these with decaf? Everyone still ate them, but I felt like I was missing my caffeine kick all afternoon. Moral of the story: check your coffee jar before starting. Anyway, happy truffle making—don’t forget to treat yourself to the first one (cook’s privilege and all that jazz)!
Ingredients
- 1 cup mascarpone cheese, softened
- 1 1/2 cups ladyfingers, finely crushed
- 1/4 cup strong brewed espresso, cooled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, melted
- 1/4 cup unsweetened cocoa powder, for dusting
- 1 tablespoon coffee liqueur (optional)
Instructions
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1In a large bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
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2Add the crushed ladyfingers and brewed espresso (and coffee liqueur, if using) to the mascarpone mixture. Stir until well combined and a soft dough forms.
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3Scoop out tablespoon-sized portions of the mixture and roll into balls. Place them on a parchment-lined tray.
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4Chill the truffles in the refrigerator for at least 20 minutes to firm up.
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5Dip each truffle into the melted dark chocolate, then return to the tray. Once set, dust with unsweetened cocoa powder before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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