Close your eyes. Now think of the classic Italian tiramisu. Feel the spongy ladyfinger biscuits in every bite, the intensely aromatic espresso, the bitter-sweet cocoa powder, and the creaminess of the fantastic sweetened mascarpone. That’s the tiramisu experience right there.
Now imagine all those flavors combined as you bite into a soft and crackly truffle. Sounds good, right?
That’s today’s project — tiramisu truffles. And we’re sticking to the original tiramisu recipe as much as we can for the most authentic Italian feel. Are you up to it? Let me tell you more about it.
As with any respectable tiramisu, our truffles start with the spongy ladyfingers. Traditionally we would layer these and drown them in espresso, but today we are tearing them apart into small bites.
Then we have the coffee, and because we don’t want our truffles to be too moist and fragile, we’re using only three tablespoons of coffee, so make sure it’s strong!
Together with the ladyfingers, the sweetened mascarpone will be our truffles’ body, and I like to add a little cinnamon to the mixture to make them extra fragrant and warm. Try it, and you’ll love it.
That’s about it! With a beautiful hard chocolate glaze, to which we’ll add a few teaspoons of espresso powder, your truffles will be ready.
Where did the Tiramisu come from?
- Did you know tiramisu means pick me up’? It’s for the caffeine in the espresso, the chocolate, and the sugar! Yes, tiramisu might have a good number of calories, but it’s also a mood buster.
- The exciting tiramisu was invented in Treviso, Italy. Some say it was conceived in the 1960s, but some experts suggest it goes back to 1800! According to folk tales, the caffeinated cake is an aphrodisiac. Enjoy today’s truffles, and you’ll be the judge of that.
- The largest tiramisu ever made weighted 3,015 Kg (6,646 lb.), and the smallest, I guess, are the ones we’re making today.
What you’ll need
Truffles are easy to make. You need a large mixing bowl and space to roll the mascarpone balls. You’ll want to use a cookie tray to place your finished truffles too.
For the crackly chocolate coverture, have a microwaveable container in hand.
Pro tips
If you want super round truffles, cool your mascarpone mixture for at least 2 hours before attempting to roll the truffles.
Once covered in chocolate, refrigerate your truffles again before serving. They hold their shape better and taste so much nicer.
We’re ready to pay homage to the classic Italian dessert truffle-style. So, gather your ingredients, and let’s get started!
Tiramisu truffles
Ingredients
- 24 Ladyfingers (finely crushed)
- 8oz mascarpone (softened)
- 1 cup powder sugar
- 3 tablespoons of coffee (strong)
- 1/4 teaspoon cinnamon
Chocolate glaze:
- 1 cup of chocolate chips
- 4 tablespoons of oil
- 2 tablespoons of espresso powder
Instructions
- Mix mascarpone and sugar until creamy.
- Add coffee, cinnamon and crushed ladyfingers.
- Mix well together and then refrigerate for a few hours.
- For your chocolate glaze, add oil to chocolate chips and microwave for 1 minute. Stir until chocolate is melted. then, add in espresso powder. Let the glaze cool.
- Once your truffles have refrigerated, dip them into the chocolate glaze transfer onto a pan lined with parchment paper.
- Refrigerate to firm once again. Before serving dust with cocoa powder and serve on gold cake boards or paper lace doilies.
Looking for more tiramisu? Try my Tiramisu Cake Roll.
