Description
Tiramisu Balls are a delightful, quick dessert that captures the classic flavors of the traditional Italian tiramisu in a fun, bite-sized treat. These no-bake tiramisu dessert balls are creamy, coffee-infused, and dusted with cocoa powder, making them an easy and elegant option for any occasion.
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 & Flavoring
- 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. Be careful not to overwhip to avoid curdling.
- Combine Mascarpone and Sugar: In a separate bowl, mix the mascarpone cheese with sifted powdered sugar until smooth and creamy, taking care not to overmix.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture in two to three additions to maintain the airy texture.
- Chill the Cream: Cover the mascarpone cream and refrigerate for at least 30 minutes to firm up.
- Brew Strong Coffee: Brew a cup of strong coffee and allow it to cool completely before use.
- Add Coffee Liqueur (Optional): Stir coffee liqueur into the cooled coffee if you prefer a boozy note.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb a little coffee but don’t become soggy.
- Crush the Ladyfingers: Place the dipped ladyfingers in a food processor and pulse until finely crushed, or crush by hand using a ziplock bag and rolling pin.
- Combine Ladyfingers and Cream: Fold the crushed ladyfingers gently into the chilled mascarpone cream until evenly combined.
- Chill the Mixture: Cover and refrigerate the mixture for at least 1 hour to allow flavors to meld and texture to firm.
- Shape into Balls: Using a spoon or cookie scoop, portion the mixture and roll between palms to form smooth 1-inch diameter balls.
- Dust with Cocoa Powder: Roll each tiramisu ball in unsweetened cocoa powder until fully coated.
- Garnish (Optional): Add chocolate shavings or grated chocolate on top for an elegant finish.
- Chill Again: Place tiramisu balls on parchment-lined tray and refrigerate at least 30 minutes before serving to set.
Notes
- Do not soak ladyfingers too long in coffee to prevent sogginess.
- Chilling times are important to let flavors develop and the mixture firm properly for shaping.
- Coffee liqueur is optional but adds depth of flavor.
- Keep the heavy cream well chilled for best whipping results.
- These tiramisu balls are best served cold and consumed within 2-3 days for freshness.
