Description

Imagine the velvety essence of classic tiramisu—espresso-soaked ladyfingers, luscious mascarpone, and a dusting of cocoa—wrapped up in a rich, poppable bite. These Tiramisu Truffles take everything you love about the traditional Italian dessert and transform it into a no-bake, make-ahead treat that’s perfect for gifting, sharing, or indulging in solo. Whether you’re looking for quick breakfast bites, easy dinner desserts, healthy-ish snacks for the coffee lover, or elegant party food ideas, these truffles will hit the sweet spot. They’re rich, creamy, beautifully balanced, and irresistibly easy.

Ingredients

Scale

18–20 crisp ladyfingers (about 150g)
8 oz (225g) mascarpone cheese, room temperature
2 tablespoons strong espresso or coffee
1 tablespoon coffee liqueur (optional)
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
10 oz (285g) white chocolate, melted (for coating)
Unsweetened cocoa powder, for dusting

Instructions

Pulse ladyfingers in a food processor until finely crushed.
In a bowl, mix mascarpone, powdered sugar, coffee, coffee liqueur (if using), and vanilla extract until smooth.
Fold in crushed ladyfingers until a soft, moldable dough forms.
Chill the mixture for 15–20 minutes to firm it up.
Roll into 1-inch balls and place on a parchment-lined tray.
Refrigerate the truffles for 30 minutes until firm.
Melt white chocolate gently using a double boiler or microwave.
Dip each truffle into the melted chocolate, letting excess drip off.
Return coated truffles to tray and dust with cocoa powder while still tacky.
Chill again until the chocolate sets completely.

Prep Time: 30 minutes
Cook Time: 45 minutes