Ingredients
Scale
- 8 ounces mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup KahlĂșa or other coffee liqueur (optional)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 14 ounces ladyfingers, finely crushed
- Unsweetened cocoa powder, for dusting
Instructions
- Step 1: In a large bowl, beat the mascarpone cheese until smooth and creamy. Gradually add the sugar and vanilla extract, beating until well combined.
- Step 2: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
- Step 3: In a small bowl, combine the cooled coffee and KahlĂșa (if using). Dip the crushed ladyfingers into the coffee mixture, just enough to moisten them, but not to make them soggy.
- Step 4: Gently fold the moistened ladyfingers into the mascarpone mixture until evenly distributed.
- Step 5: Using a small cookie scoop or spoon, form the mixture into small balls (about 1 inch in diameter).
- Step 6: Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 2 hours, or until firm.
- Step 7: Just before serving, dust the truffles generously with unsweetened cocoa powder.
Notes
- Store these delightful Tiramisu Truffles in an airtight container in the refrigerator for up to 3 days, their flavors deepening with time.
- These truffles are best served chilled, but a few minutes at room temperature will enhance their creamy texture.
- For an extra touch of elegance, serve these truffles on small dessert spoons alongside a dusting of espresso powder or a sprig of fresh mint.
- To prevent the ladyfingers from becoming too soggy, dip them in the coffee mixture briefly, ensuring they're just moistened, not saturated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American