Irresistible Tiramisu Truffles

Directions

1. Place the ladyfinger cookies in a food processor and pulse until they form fine crumbs. Transfer to a mixing bowl.
2. Add mascarpone cheese, powdered sugar, vanilla extract, and cooled espresso to the crumbs.
3. Mix gently with a spatula until a soft, cohesive dough forms. The mixture should be moist but firm enough to roll.
4. Cover the bowl and refrigerate the mixture for 20–30 minutes to make shaping easier.
5. Using a small cookie scoop or spoon, portion the mixture and roll into bite-sized balls using your hands.
6. Roll each truffle in cocoa powder until fully coated. For extra richness, roll some in grated dark chocolate instead.
7. Place the finished truffles on a parchment-lined tray and refrigerate for at least 1 hour before serving.

Recipe Details

Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Total Time: About 2 hours
Servings: 18–20 truffles
Difficulty: Easy

Variations & Substitutions

• Add 15 ml (1 tbsp) coffee liqueur or rum for a more traditional tiramisu flavor (optional).
• Swap mascarpone with full-fat cream cheese for a firmer, slightly tangier truffle.
• Dip the truffles in melted dark chocolate for a crisp outer shell.
• Use decaffeinated espresso if serving to children or those avoiding caffeine.

Serving Suggestions