These Tiramisu Truffles have all the flavors of classic tiramisu, creamy mascarpone, rich coffee, and a dusting of cocoa, packed into delicate bite-sized treats.
They start with rich mascarpone, whipped just enough to make it silky, then blended with the deep flavor of fresh coffee and the delicate texture of crushed ladyfingers.
Each truffle has a soft, creamy center with just enough body from crushed ladyfingers to give you that classic tiramisu taste.
They’re finished with a dusting of cocoa and a hint of instant coffee, so the first taste is slightly bitter, just like the top of a classic tiramisu. Then comes the creamy center, smooth, rich with coffee flavor, and melting away with every bite.
They feel special, but they’re also easy and comforting. You can make a batch to share at a dinner with friends, box them up as a thoughtful homemade gift, or keep a few in the fridge for when you need a little pick-me-up.
Soft, indulgent, and gone before you know it.
How to make Tiramisu Truffles
Begin with preparing the mascarpone base. In a bowl, whisk cold mascarpone with powdered sugar, a pinch of salt, and vanilla extract until smooth. Stir in the coffee (and liqueur, if using) until fully incorporated.
Make the truffle mixture. Fold in the crushed ladyfingers until a thick, scoopable dough forms.
Taste and adjust, add more sugar if you prefer sweeter truffles, or more crushed biscuits if the mixture is too soft. Scoop about 1 tablespoon of mixture and roll into balls.
Place the truffles on a parchment paper-lined tray and freeze for 10–15 minutes to set.
Dust and serve. Mix unsweetened cocoa powder with a little instant coffee, then roll or dust the truffles in the mixture.
Store in the fridge in an airtight container for up to 3 days.
Other Tiramisu recipes you may like to try
This Tiramisu Cake Roll is a light and fluffy cake roll layered with creamy mascarpone and espresso flavors, like a classic tiramisu in a beautiful swirl.
This No-Bake White Chocolate Tiramisu Cheesecake is a rich, creamy no-bake cheesecake infused with coffee and mascarpone, topped with cocoa for an easy tiramisu treat.
Tiramisu Layer Cake is a decadent layered cake with moist coffee-soaked sponge, mascarpone filling, and a dusting of cocoa.
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Easy Tiramisu Truffles
Ingredients
- 5.5 oz (160g) ladyfingers , about 17-18 cookies
- 9 oz (250g) Mascarpone cheese
- 1/4 tsp (1g) salt
- 1/3 cup (75ml) coffee , cooled to room temperature
- 1/4 cup (30g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1-2 tbsp coffee liqueur, amaretto, or dark rum , optional
For Topping
- 2 tsp Unsweetened cocoa powder
- 1 tsp instant coffee powder
Instructions
- Place the ladyfingers into the bowl of a food processor.
- Process into fine crumbs. Set aside.
Prepare the Truffle Mixture.
- In a bowl, add cold mascarpone with powdered sugar, salt and vanilla extract.
- Add the coffee (and liqueur if using).
- Whisk the mixture until well combined and creamy.
- Add the crushed ladyfingers.
- Fold them in until a thick, scoopable dough forms.
- Taste and adjust: add a bit more sugar if you want sweeter truffles, or a bit more crushed biscuit if too soft.
- Scoop about 1 tbsp of mixture.
- Roll into balls.
- Place on a parchment paper-lined tray and freeze for 10–15 minutes to set.
Dust and Serve.
- Mix unsweetened cocoa powder with a little instant coffee, then dust the truffles with the mixture.
- Store in the fridge in an airtight container for up to 3 days.
Nutrition
Did you make this recipe?
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