Description
These Tiramisu Balls are a quick and delightful dessert that captures the classic flavors of tiramisu in a fun, bite-sized form. Made with mascarpone, whipped cream, soaked ladyfingers, and dusted with cocoa powder, they’re perfect for parties or a sweet treat anytime.
Ingredients
Scale
Mascarpone Cream
- 250g Mascarpone Cheese, at room temperature
- 150ml Heavy Cream, cold
- 50g Powdered Sugar, sifted
- 1 tsp Vanilla Extract
- Pinch of Salt
Base
- 150g Ladyfingers (Savoiardi biscuits)
- 1 cup Strong Brewed Coffee, cooled
- 2 tbsp Coffee Liqueur (e.g., Kahlua or Tia Maria), optional
Finishing
- 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, which usually takes about 3-5 minutes. Take care not to overwhip as it can cause the cream to separate.
- Combine Mascarpone and Sugar: In a separate bowl, mix the mascarpone cheese and sifted powdered sugar gently until smooth, avoiding overmixing to maintain a creamy texture.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt into the mascarpone mixture to enhance flavor.
- Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture in two to three additions to keep the blend light and airy.
- Chill the Cream: Cover the mascarpone cream and refrigerate it for at least 30 minutes to set the mixture.
- Brew Strong Coffee: Prepare a cup of strong brewed coffee and let it cool completely.
- Add Coffee Liqueur (Optional): If desired, stir coffee liqueur like Kahlua or Tia Maria into the cooled coffee to add a rich flavor.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, ensuring they absorb some coffee without becoming soggy.
- Crush the Ladyfingers: Place the dipped ladyfingers in a food processor and pulse until finely crushed, or 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 fully combined.
- Chill the Mixture: Cover and refrigerate the combined mixture for at least 1 hour, preferably up to 4 hours to allow flavors to meld.
- Shape into Balls: Using a spoon or cookie scoop, portion out the mixture and roll each into a smooth 1-inch diameter ball between your palms.
- Dust with Cocoa Powder: Roll each tiramisu ball in a shallow dish of unsweetened cocoa powder until fully coated.
- Garnish (Optional): Add a decorative touch by garnishing with chocolate shavings or grated chocolate on top.
- Chill Again: Place the finished tiramisu balls on parchment-lined tray or plate and refrigerate for at least 30 minutes before serving to let them set.
Notes
- Do not soak ladyfingers too long in coffee to avoid mushy texture.
- Use chilled bowl and cream for best whipping results.
- The coffee liqueur is optional but adds depth in flavor.
- Ensure mascarpone is at room temperature for smooth mixing.
- These tiramisu balls can be stored covered in the fridge for up to 3 days.
- For a non-alcoholic version, omit the coffee liqueur.
- Handle the balls gently to maintain shape and texture.
