Description
These delightful Tiramisu Balls offer a quick and easy twist on the classic Italian dessert, combining creamy mascarpone, rich coffee-soaked ladyfingers, and a dusting of cocoa powder. Perfect bite-sized treats for any occasion that require minimal preparation and refrigeration time.
Ingredients
Scale
Mascarpone Mixture
- 250g Mascarpone Cheese, at room temperature
- 150ml Heavy Cream, cold
- 50g Powdered Sugar, sifted
- 1 tsp Vanilla Extract
- Pinch of Salt
Ladyfingers and Coffee
- 150g Ladyfingers (Savoiardi biscuits)
- 1 cup Strong Brewed Coffee, cooled
- 2 tbsp Coffee Liqueur (e.g., Kahlua or Tia Maria), optional
Finishing Touches
- 2 tbsp Unsweetened Cocoa Powder, for dusting
- Chocolate shavings or grated chocolate, for garnish (optional)
Instructions
- Whip the Heavy Cream: In a large, chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Take care not to overwhip to avoid curdling.
- Combine Mascarpone and Sugar: In a separate bowl, gently mix the mascarpone cheese with the sifted powdered sugar until smooth and creamy, being careful not to overmix.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to enhance flavor balance.
- Fold in the Whipped Cream: Carefully fold the whipped cream into the mascarpone mixture in two or three additions to maintain a light, fluffy texture.
- Chill the Cream: Cover the bowl and refrigerate the mascarpone cream for at least 30 minutes to firm up.
- Brew Strong Coffee: Brew a strong cup of coffee and allow it to cool completely to room temperature.
- Add Coffee Liqueur (Optional): If desired, stir the coffee liqueur into the cooled coffee to add depth of flavor.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb some coffee but do not become soggy.
- Crush the Ladyfingers: Place the coffee-dipped ladyfingers into a food processor and pulse until finely crushed. Alternatively, crush them manually using a rolling pin inside a ziplock bag.
- Combine Ladyfingers and Cream: Gently fold the crushed ladyfingers into the chilled mascarpone cream until well incorporated.
- Chill the Mixture: Cover the combined mixture and refrigerate for at least 1 hour, or up to 4 hours for best flavor and texture.
- Shape into Balls: Using a spoon or cookie scoop, take portions of the mixture and roll them between your palms to form smooth, approximately 1-inch diameter balls.
- Dust with Cocoa Powder: Place the unsweetened cocoa powder in a shallow dish and roll each tiramisu ball in it until fully coated.
- Garnish (Optional): Decorate each ball with chocolate shavings or grated chocolate to enhance presentation.
- Chill Again: Arrange the finished tiramisu balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes before serving to set.
Notes
- Be careful not to soak ladyfingers too long in coffee to avoid sogginess.
- Ensure heavy cream is cold for better whipping results.
- The dessert benefits from resting time in the fridge to develop flavors.
- Optional coffee liqueur adds richness but can be omitted for alcohol-free version.
- Serve chilled and consume within 2 days for best taste and freshness.
