Sometimes you just need a bite of something rich and creamy. These Tiramisu Truffles bring all the flavor of the classic Italian dessert into one small, portable treat. They are easy to make and require zero time in the oven.
Whether you are hosting a winter party or a quiet date night, these are a hit. You get bold espresso and velvety cheese in every single bite. These Tiramisu Truffles are the ultimate way to satisfy your sweet tooth without much effort.
Why This Recipe Is a Winner
This recipe is perfect for busy holiday schedules because it is entirely no-bake. You won’t have to fight for space in your oven during the big meal. It uses simple ingredients that create a very sophisticated result.
Your guests will love the tender texture and the light dusting of cocoa. It feels like a fancy bakery treat but costs much less to make. This is a budget-friendly way to impress a crowd at any gathering.
Simple Method
Making these truffles is as simple as mixing and rolling. You start by turning crisp biscuits into a fine, sandy dust. Then, you blend them with a sweet, creamy cheese base. Even a beginner can master this technique in minutes.
The hardest part is waiting for the dough to chill in the fridge. This step ensures your truffles hold their shape perfectly. Once they are firm, just roll them in cocoa and you are done.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any grocery store.
- 200g Savoiardi ladyfinger biscuits
- 250g Mascarpone cheese, room temperature
- 60ml Strong espresso, chilled
- 50g Powdered sugar, sifted
- 1 tsp Vanilla extract
- 30g Unsweetened cocoa powder, for coating
- 1 pinch Sea salt
Step-by-Step Directions
- Place the Savoiardi biscuits in a food processor and pulse until they reach a fine, uniform crumb consistency.
- In a separate large mixing bowl, whisk together the mascarpone cheese, sifted powdered sugar, vanilla extract, and sea salt until the mixture is smooth and aerated.
- Gradually stream the chilled espresso into the mascarpone mixture, stirring continuously until fully incorporated.
- Add the pulverized ladyfinger crumbs to the bowl and fold them into the cream mixture with a spatula until a thick, cohesive dough forms.
- Cover the bowl with plastic wrap and refrigerate for 60 minutes to allow the moisture to hydrate the crumbs and firm the fats.
- Use a 15ml scoop to portion the dough and roll between palms to form 1-inch (2.5 cm) spherical truffles.
- Place the unsweetened cocoa powder in a shallow dish and roll each truffle until the exterior is completely and evenly coated.
- Arrange the finished truffles on a parchment-lined tray and refrigerate in an airtight container for at least 30 minutes before serving to ensure optimal texture.
Best Ways to Enjoy It
Serve these chilled truffles on a festive platter alongside fresh berries. They pair beautifully with a hot cup of coffee or a glass of dessert wine. For a date night, place them in small paper liners for an elegant look.
You can also pack them into small boxes for homemade gifts. Your friends will appreciate the effort and the amazing flavor. Set them out at your next holiday party and watch them disappear fast.
Storage & Reheating
Keep these truffles in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. If the cocoa powder looks damp, just give them a fresh roll before serving.
You can also freeze these for up to one month. Thaw them in the fridge overnight before you plan to eat them. This makes them a great make-ahead option for busy weeks.
Tips for Best Results
- Use room temperature mascarpone to avoid any lumps in your dough.
- Don’t skip the chilling time or the dough will be too sticky to roll.
- Sift your powdered sugar to ensure the filling stays perfectly smooth.
- Use a small cookie scoop to keep all your truffles the same size.
- For the holidays, add a tiny gold leaf on top for extra sparkle.
- Avoid using warm espresso as it will melt the mascarpone cheese.
- Roll the truffles in cocoa right before serving for the best appearance.
Ways to Switch It Up
- Swap the espresso for decaf coffee if you are sensitive to caffeine.
- Use gluten-free ladyfingers to make this a gluten-free friendly treat.
- Add a teaspoon of orange zest for a bright, citrusy winter twist.
- Roll the truffles in crushed hazelnuts instead of cocoa for extra crunch.
Common Questions
Can I make these without a food processor?
Yes, you can put the biscuits in a sealed bag. Use a rolling pin to crush them until they are very fine. It takes a little more work but gives the same result.
What if I don’t have mascarpone?
You can use full-fat cream cheese as a substitute. The flavor will be slightly tangier but the texture will still be very creamy. It is a great budget-friendly swap.
Will kids enjoy these?
Most kids love the sweet, creamy centers and the fun shape. If you worry about the coffee, use a very mild brew or decaf. They are a fun, hands-on snack for the whole family.
I hope these little bites of joy bring some sweetness to your winter evenings. They are so simple to make and always feel like a special treat. Happy cooking!
— Alex
Ingredients
- 200 g Savoiardi ladyfinger biscuits
- 250 g Mascarpone cheese, room temperature
- 60 ml Strong espresso, chilled
- 50 g Powdered sugar, sifted
- 1 tsp Vanilla extract
- 30 g Unsweetened cocoa powder, for coating
- 1 pinch Sea salt
Instructions
- Place the Savoiardi biscuits in a food processor and pulse until they reach a fine, uniform crumb consistency.
- In a separate large mixing bowl, whisk together the mascarpone cheese, sifted powdered sugar, vanilla extract, and sea salt until the mixture is smooth and aerated.
- Gradually stream the chilled espresso into the mascarpone mixture, stirring continuously until fully incorporated.
- Add the pulverized ladyfinger crumbs to the bowl and fold them into the cream mixture with a spatula until a thick, cohesive dough forms.
- Cover the bowl with plastic wrap and refrigerate for 60 minutes to allow the moisture to hydrate the crumbs and firm the fats.
- Use a 15ml scoop to portion the dough and roll between palms to form 1-inch (2.5 cm) spherical truffles.
- Place the unsweetened cocoa powder in a shallow dish and roll each truffle until the exterior is completely and evenly coated.
- Arrange the finished truffles on a parchment-lined tray and refrigerate in an airtight container for at least 30 minutes before serving to ensure optimal texture.
