Tiramisu truffles are bite-sized, no bake treats inspired by the classic Italian dessert. They are small, soft balls made with mascarpone cheese, ladyfingers and espresso, then rolled in unsweetened cocoa powder.
They have all the creamy texture and rich coffee flavor of traditional tiramisu, but in a fun and elegant mini version that is easy to serve and even easier to enjoy.
These tiramisu balls are perfect as a quick sweet snack, an after-dinner dessert, or a beautiful addition to holiday and party tables. Served cold straight from the refrigerator, they are especially delicious during the warmer months.
You only need a few simple ingredients and about 10 minutes of preparation. There is no baking required and, unlike the traditional recipe, these truffles contain no eggs, making them lighter and very easy to make.
If you love authentic tiramisu, this quick and original version is a must-try.
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Ingredients
Prep Time: 10 Min | Cook Time: 0 Min | Chilling Time: at least 1 H | Servings: about 25 tiramisu truffles
- 250 g (about 9 oz) mascarpone cheese at room temperature. You can make mascarpone cheese at home using our recipe.
- About 8 to 10 Savoiardi Ladyfingers (130 g / 4.5 oz). You can make Savoiardi Ladyfingers at home with our recipe!
- 40 g (about ⅓ cup) powdered sugar
- 30 ml (2 tablespoons) freshly brewed espresso, cooled
- Unsweetened cocoa powder, to taste (for coating)
Instructions
Step 1) - Brew the espresso and set it aside to cool completely.
Note: It's essential that the coffee is not hot when you add it to the mixture, otherwise it may affect the texture of the mascarpone. Do not add sugar. In traditional tiramisu, the coffee is always used unsweetened so that it balances the sweetness of the dessert.
Place the ladyfingers in a blender or food processor and pulse until they are finely ground. The texture should resemble fine crumbs, without large pieces.
Step 2) - Transfer the ground ladyfingers to a large bowl. Add the mascarpone cheese and the powdered sugar. Mix thoroughly until the ingredients are evenly combined.
Step 3) - Add the cooled espresso. Stir everything together until you obtain a thick, smooth and uniform mixture. The consistency should be soft but firm enough to hold its shape.
Step 4) - Scoop a small amount of the mascarpone mixture and shape it into a ball using your hands. Roll it gently between your palms until smooth.
Form the tiramisu truffles slightly smaller than a walnut.
Note: The size is important. If you want to enjoy these tiramisu truffles in one bite, they should not be too large, otherwise they may feel too dense or heavy in the mouth.
Roll each ball in unsweetened cocoa powder until fully coated. Place the finished truffles on a serving tray or plate, spacing them slightly apart.
Refrigerate for at least 1 hour before serving. This resting time allows the truffles to firm up and develop their full flavor and texture.
Storage
Store the tiramisu truffles in an airtight container in the refrigerator. They will keep well for up to 3 days.
Because they are made with mascarpone cheese and coffee, they must always be kept chilled and should not be left at room temperature for more than about 1 hour, especially during warm weather.
For best texture and flavor, serve them cold straight from the refrigerator.
Tips
- Use mascarpone at room temperature. Cold mascarpone can be stiff and difficult to mix, resulting in a lumpy texture. Let it sit out for about 20 to 30 minutes before starting.
- Make sure the espresso is completely cooled before adding it to the mixture. Warm coffee can make the mascarpone too soft and affect the final consistency.
- Add the coffee gradually. If the mixture feels too soft, you may have added too much liquid. The dough should be thick and easy to shape. If it becomes too sticky, refrigerate it for 20 to 30 minutes before forming the balls.
- Grind the ladyfingers finely. Large crumbs can make the texture uneven and prevent the truffles from holding their shape properly.
- Chill the truffles for at least 1 hour before serving. This step is essential for achieving the right firmness and allowing the flavors to fully develop.
Variations
Just like classic tiramisu, you can add a touch of alcohol to these truffles if you like. Simply stir 1 tablespoon of Marsala wine or rum into the cooled espresso before mixing it into the mascarpone mixture. This will give the truffles a deeper and more aromatic flavor.
For an even richer version, you can add a chocolate cream filling inside each truffle. Prepare the mixture as described above. Take a small portion of the dough and gently flatten it in the palm of your hand. Place about ½ teaspoon of chocolate spread or cocoa cream in the center, then carefully close the dough around the filling and roll it into a smooth ball. Finally, coat the truffle in unsweetened cocoa powder as usual.
This variation adds a soft, creamy surprise in the center while keeping all the classic tiramisu flavor.
FAQ
Yes, you can use regular brewed coffee if you do not have espresso. Make sure it is strong and completely cooled before adding it to the mixture. Keep in mind that espresso gives a more intense and traditional tiramisu flavor, while regular coffee will produce a slightly milder taste.
Yes, tiramisu truffles freeze very well. Place them in a single layer until firm, then transfer them to an airtight container or freezer-safe bag. They can be frozen for up to 1 month. Thaw them in the refrigerator before serving and, if needed, dust them again with cocoa powder.
Yes, these truffles are perfect for making ahead. You can prepare them up to 2 days in advance and store them in an airtight container in the refrigerator. For the best appearance, roll them in cocoa powder shortly before serving.
No, this recipe does not contain eggs. Unlike traditional tiramisu, these truffles are made without raw eggs, making them simpler and lighter while still keeping the classic flavor.
More Tiramisu Recipes You May Like
Recipe Card
Tiramisu Truffles – Easy No Bake Italian Dessert
Ingredients
- 250 g mascarpone cheese - about 9 oz, at room temperature
- 130 g Savoiardi Ladyfingers - 4.5 oz (about 8 to 10 ladyfingers)
- 40 g powdered sugar - about ⅓ cup
- 30 ml freshly brewed espresso - 2 tablespoons, cooled
- Unsweetened cocoa powder - to taste (for coating)
Instructions
- Brew the espresso and set it aside to cool completely.Note: It's essential that the coffee is not hot when you add it to the mixture, otherwise it may affect the texture of the mascarpone. Do not add sugar. In traditional tiramisu, the coffee is always used unsweetened so that it balances the sweetness of the dessert.
- Place the ladyfingers in a blender or food processor and pulse until they are finely ground. The texture should resemble fine crumbs, without large pieces.
- Transfer the ground ladyfingers to a large bowl. Add the mascarpone cheese and the powdered sugar. Mix thoroughly until the ingredients are evenly combined.
- Add the cooled espresso. Stir everything together until you obtain a thick, smooth and uniform mixture. The consistency should be soft but firm enough to hold its shape.
- Scoop a small amount of the mascarpone mixture and shape it into a ball using your hands. Roll it gently between your palms until smooth. Form the tiramisu truffles slightly smaller than a walnut.Note: The size is important. If you want to enjoy these tiramisu truffles in one bite, they should not be too large, otherwise they may feel too dense or heavy in the mouth.
- Roll each ball in unsweetened cocoa powder until fully coated. Place the finished truffles on a serving tray or plate, spacing them slightly apart.
- Refrigerate for at least 1 hour before serving. This resting time allows the truffles to firm up and develop their full flavor and texture.
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