Tiramisu Truffles

I whisk together the creamy flavors of tiramisu into bite-sized, no‑bake truffle delights that are rich, coffee‑kissed, and effortlessly indulgent.

Why I’ll Love This Recipe

I love how these truffles transform iconic tiramisu flavors—mascarpone, coffee, crushed ladyfingers—into quick, poppable treats. The simplicity means no oven, just mixing and chilling. They feel elegant yet easy, perfect for when I want something sophisticated in a pinch.

Ingredients

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

• Ladyfinger cookies (savoiardi), crushed

• Mascarpone cheese

• Strong brewed coffee or espresso, cooled

• Powdered sugar

• Unsweetened cocoa powder (for rolling)

Based on other versions, typical proportions might be around ⅓ cup mascarpone, 12 ladyfingers (~100 g), 3 tbsp espresso, 3 tsp powdered sugar.

Directions

I crush the ladyfingers into fine crumbs. I then mix mascarpone, powdered sugar, and cooled espresso until smooth, and fold in the biscuit crumbs to form a thick, cookie‑dough‑like mixture. I roll the mixture into small balls, chill them briefly to firm up, and finish by dusting or rolling the truffles in cocoa powder.

Servings and timing

I typically get around 10–14 truffles from a batch using the proportions above. Prep takes about 10–15 minutes, plus 20–30 minutes chilling time—so roughly 30–45 minutes total.

Variations

I sometimes add a splash of coffee liqueur (like Kahlúa or amaretto) for boozy warmth, or drizzle melted chocolate over the truffles for extra richness. Substituting cream cheese in place of mascarpone works too—though I may need to adjust the coffee to maintain the right texture.

Storage/reheating

I store the truffles in an airtight container in the refrigerator—where they stay lovely for up to 5 days. They also freeze well for up to a month; I pop them on a tray first to freeze individually, then transfer to a bag. I thaw them in the fridge before serving.

FAQs

What’s the difference between mascarpone and cream cheese?

I find mascarpone is richer and more buttery, ideal for achieving that classic tiramisu creaminess; cream cheese can be used, but it’s tangier and may alter the flavor slightly.

Can I make these ahead of time?

Absolutely—I can prepare the truffle mixture a day or two in advance and refrigerate it. Once shaped, I coat with cocoa just before serving to keep them looking fresh.

Can instant coffee work instead of espresso?

Yes—I dissolve instant coffee in a bit of hot water to make a strong concentrate. I just ensure it’s cooled before mixing in.

How should I know when the mixture is the right consistency?

The mixture should feel like thick cookie dough—if it’s too soft to roll, I chill it for about 15 minutes until it firms up.

How long can I store them in the freezer?

I freeze them—ideally on a tray first—then store in an airtight bag. They stay good for up to a month and thaw beautifully in the fridge before serving.

Conclusion

I adore how these tiramisu truffles condense the beloved flavors of classic tiramisu into a quick, elegant treat. The no-bake simplicity, combined with rich mascarpone and coffee, makes them my go-to when I crave something indulgent yet effortless.

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