Easy Tiramisu Balls

I share a playful, no‑bake dessert made by blending crushed ladyfingers with mascarpone, coffee, and a touch of sugar. The mixture is shaped into bite‑sized balls and dusted with cocoa for that signature tiramisu finish—it’s effortless, elegant, and perfect for making ahead.

Why I’ll Love This Recipe

I love how these tiramisu balls capture all the flavor of the classic layered dessert—coffee, creamy mascarpone, and chocolatey cocoa—without layering or baking. They set quickly in the fridge, and the texture is soft and indulgent. Comforting, portable, and just about foolproof.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Savoiardi ladyfinger biscuits, crushed

• Mascarpone cheese (room temperature)

• Strong brewed coffee or espresso, cooled

• Powdered sugar

• Unsweetened cocoa powder, for rolling

directions

1. I finely crush the ladyfinger cookies (using a food processor or by hand) into small crumbs.

2. I stir the cooled coffee into the crumbs until just moistened, aiming for a thick, cookie‑dough–like consistency.

3. In a separate bowl, I gently whisk mascarpone with powdered sugar until smooth.

4. I fold the crushed ladyfinger mixture into the mascarpone mix until evenly combined. If too soft to roll, I chill the mixture briefly.

5. I roll the mixture into small balls (about walnut‑size), then chill in the fridge for at least 1 hour to firm up.

6. I toss each ball in cocoa powder just before serving—or optionally coat in melted chocolate for a richer version.

Servings and timing

This recipe yields about 10 to 12 balls depending on size. Prep time is only 10–15 minutes, plus 1‑hour chill time before they’re ready to serve.

storage/reheating

I store these balls in an airtight container in the fridge for up to 3–5 days. They’re delicious served chilled. Freezing is possible—just spread them out to freeze individually before transferring to a container; thaw in the fridge before serving.

Variations

I play with these small tweaks to switch up the flavor or appearance:

• Add a splash of coffee liqueur (like Kahlúa or Marsala) to deepen the flavor.

• Roll them in finely chopped chocolate, shredded coconut, or chopped nuts instead of cocoa.

• Make them even richer by dipping the chilled balls in melted dark or white chocolate.

• Substitute cream cheese for mascarpone for a tangier version.

FAQs

Do these taste like classic tiramisu?

I’d say they capture the spirit well—bold coffee flavor, rich mascarpone sweetness, and cocoa dusting mimic the classic in miniature form.

Can I use cream cheese instead of mascarpone?

Absolutely—I’ve made them using cream cheese. The flavor is tangier but still delicious.

How do I get the mixture stiff enough to roll?

If it seems too soft, chilling it for 10–15 minutes firms it up wonderfully before rolling.

How should I store them?

I keep them chilled in an airtight container for up to five days—perfectly firm and fresh.

Can I freeze the tiramisu balls?

Yes. I freeze them spread out first, then pack them. When I’m ready, I thaw in the fridge. They hold up well for a week or more.

Conclusion

I adore these Easy Tiramisu Balls because they deliver all the charm of tiramisu in a quick, no‑bake, bite‑sized treat. They’re creamy, coffee‑infused, chocolate‑dusty, and chill-ready in under an hour. Perfect for celebrations, potlucks, or whenever I want something sweet without the fuss. I’d love to hear how you tweak them—whether it’s coating types, flavor add‑ins, or different sizes—if you try them!

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