Tiramisu Truffles – Bite-Sized & Luxurious.

Tiramisu truffles distill the complex layers of the classic Italian dessert into a single, concentrated bite. By using crushed ladyfingers as the “flour” and mascarpone as the binder, you achieve a dense, melt-in-your-mouth texture that mirrors the flavor profile of the original without the need for slicing or serving spoons.¹

The Truffle Transformation

Traditional Tiramisu relies on structural layers; these truffles rely on a homogenous emulsion of those same ingredients to create a portable luxury.

Element	Traditional Tiramisu	Tiramisu Truffle
Texture	Soft, airy, and spoonable	Dense, velvety, and fudgy
Preparation	Layered Assembly	Hand-rolled Sphere
Serving	Plate & Fork	Handheld/Bite-sized
Shelf Life	2–3 days (gets soggy)	5–7 days (holds structure better)

Ingredients

The Base

7 oz (200g) Ladyfingers (Savoiardi): Finely crushed into a sand-like texture.²
8 oz (225g) Mascarpone Cheese: Room temperature for easier mixing.³
1/4 cup Powdered Sugar.
3 tbsp Strong Espresso: Chilled (Moka pot or double shot espresso is best).
1 tsp Vanilla Extract.
Optional: 1 tbsp Coffee Liqueur (Kahlúa) or Amaretto for an authentic “kick.”

The Coating

1/4 cup High-Quality Cocoa Powder: (Dutch-processed for a darker, smoother finish).
Optional: A pinch of finely ground coffee beans mixed into the cocoa.

Instructions

1. The “Sponge” Prep

Place the ladyfingers in a food processor and pulse until they are fine crumbs.⁴

Culinary Rule: Do not leave large chunks. The crumbs should be uniform to ensure the truffle has a smooth, “truffle-like” mouthfeel rather than a “cookie-ball” texture.

2. The Cream Emulsion

In a medium bowl, whisk the mascarpone, powdered sugar, espresso, vanilla, and liqueur (if using) until completely smooth.

3. The Marriage

Fold the ladyfinger crumbs into the mascarpone mixture. Stir until a thick, dough-like consistency forms.

The Chill (Mandatory): Cover the bowl and refrigerate for at least 1 hour. Cold fat (mascarpone) is much easier to roll; if the mixture is warm, it will stick to your hands and lose its shape.

4. The Roll

Using a small cookie scoop or a tablespoon, portion out the dough. Roll between your palms to form 1-inch spheres.

The “Clean Hand” Tip: If the dough starts to stick to your palms, lightly dust your hands with a tiny bit of powdered sugar or cocoa powder.

5. The Cocoa Dusting

Roll each truffle in a small bowl of cocoa powder until fully coated.

Tap off the excess. For a more “professional” look, place the coated truffles in a fine-mesh sieve and gently shake it to remove the loose dust.

Culinary Tips for Success

Espresso Strength: Because the liquid volume is low (only 3 tbsp), the coffee must be extremely concentrated. If you don’t have an espresso machine, use 1 tbsp of instant espresso powder dissolved in 2 tbsp of boiling water.
The Mascarpone Choice: Use a high-quality, thick mascarpone. If your mascarpone has a lot of liquid (whey) in the container, drain it off before mixing, otherwise your truffles will be too soft to hold their shape.
Moisture Balance: If your dough feels too dry to roll, add 1 extra teaspoon of espresso. If it feels too wet, add 2 tablespoons more of crushed ladyfingers.

FAQ

Can I coat these in chocolate instead?

Absolutely. For a “Luxurious” finish, dip the chilled truffles in melted dark chocolate (60% cacao). Let the chocolate set, then dust with cocoa powder for a “double-chocolate” tiramisu experience.

Do they need to be refrigerated?

Yes. Because mascarpone is a fresh cheese, these truffles must stay in the fridge.5 They are best served slightly chilled but can sit out for about 30–60 minutes during a party.

Can I make these gluten-free?

Yes! Simply swap the traditional ladyfingers for gluten-free ladyfingers. The ratios and method remain exactly the same.

Would you like me to find a recipe for a “White Chocolate & Espresso Drizzle” to decorate these truffles for an even more elegant presentation?