Description
This quick and easy recipe for Tiramisu Balls offers a delightful twist on the classic Italian dessert. Soft mascarpone cream is combined with coffee-soaked ladyfingers and shaped into bite-sized, cocoa-dusted treats perfect for parties or a sweet indulgence.
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
Tiramisu Balls
- 150g Ladyfingers (Savoiardi biscuits)
- 1 cup Strong Brewed Coffee, cooled
- 2 tbsp Coffee Liqueur (e.g., Kahlua or Tia Maria), optional
- 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 should take about 3 to 5 minutes. Take care not to overwhip to maintain a smooth texture.
- Combine Mascarpone and Sugar: In a separate bowl, blend the mascarpone cheese with the sifted powdered sugar until smooth, being careful not to overmix to keep the mixture light.
- Add Vanilla and Salt: Stir the vanilla extract and a pinch of salt into the mascarpone mixture to enhance the flavor.
- Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture in two to three additions to keep the mixture airy and well combined.
- Chill the Cream: Cover the mascarpone cream and refrigerate it for at least 30 minutes to help it firm up.
- Brew Strong Coffee: Brew a cup of strong coffee and allow it to cool completely to room temperature.
- Add Coffee Liqueur (Optional): If desired, stir the coffee liqueur into the cooled coffee to enhance the flavor profile.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb some liquid without becoming soggy.
- Crush the Ladyfingers: Place the dipped ladyfingers into a food processor and pulse until finely crushed. Alternatively, use a ziplock bag and a rolling pin to crush by hand.
- Combine Ladyfingers and Cream: Fold the crushed ladyfingers gently into the chilled mascarpone cream until evenly distributed.
- Chill the Mixture: Cover and refrigerate the combined mixture for at least 1 hour, preferably up to 4 hours, to let flavors meld and the mixture set.
- Shape into Balls: Using a spoon or cookie scoop, portion out the mixture and roll each portion between your palms into smooth balls approximately 1 inch in diameter.
- Dust with Cocoa Powder: Roll each tiramisu ball in the unsweetened cocoa powder until they are thoroughly coated.
- Garnish (Optional): Optionally, garnish each ball with chocolate shavings or grated chocolate for added texture and presentation.
- Chill Again: Place the shaped and coated tiramisu balls on a parchment-lined tray and refrigerate for at least 30 minutes before serving to firm up.
Notes
- Be careful not to over-soak the ladyfingers to prevent the balls from becoming too wet and losing their shape.
- Refrigerate the mixture thoroughly before shaping to make rolling easier and maintain structure.
- For a non-alcoholic version, omit the coffee liqueur or substitute with a small amount of coffee essence or extra brewed coffee.
- These tiramisu balls can be made a day ahead and stored covered in the refrigerator.
- Use a chilled bowl and beaters when whipping the cream for best results.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
