Mascarpone Lemon Truffles are irresistible sweet treats with a pleasant citrus flavor. You can think of them as the fresh, summer version of the classic chocolate mascarpone truffles. Soft and fragrant, they are made with mascarpone, crumbled lady fingers, chopped almonds and lemon (both juice and zest). I recommend using organic lemons since you will be using the zest
These delicious treats require no baking and are really made in just a few minutes. Of course, they do need to be refrigerated before you can enjoy them. As a final touch, I used coconut flour to coat them. The delicate flavor of coconut actually goes perfectly with the lemon flavor. But if you do not like coconut, I will suggest equally amazing alternatives.
So try making these delicious little lemon truffles with mascarpone. Follow my step-by-step recipe and you will see how easy they are to make!. Serve them at the end of a meal, at a dinner party or as a fresh summer snack. Success is guaranteed.
Ingredients
Prep Time: 15 Min | Cook Time: 0 Min | Cooling Time: at least 2 Hours in the fridge | Servings: about 15 lemon truffles
- 200 g (7 oz) of mascarpone cheese, at room temperature. You can even make mascarpone cheese at home using our recipe.
- 100 g (3.5 oz) of Savoiardi cookies. You can also try my recipe "How to make homemade ladyfingers (Savoiardi)".
- 1 organic lemon
- 50 g (1.8 oz) of peeled almonds
- 35 g (⅙ cup) of granulated sugar
- 50 g (1.8 oz) of shredded coconut
Instructions
Step 1) - Mix the mascarpone and sugar in a bowl until well blended. Then add the ladyfingers coarsely crumbled with your hands.
Step 2) - Grate the lemon zest and add it to the mixture. Be careful to take only the superficial yellow part. The white part underneath is bitter and may spoil the flavor of the mixture. Then also squeeze half a lemon (about 20 ml-1 ⅓ tablespoons) and add it to the mixture. It is best to strain the juice to prevent the lemon seeds from falling into the dough. Mix it all together very well.
Step 3) - Grind the almonds with a food processor. It is not necessary to reduce them to flour, just chop them coarsely. Add the ground almonds to the mascarpone and lemon cream.
Step 4) - You will need to continue mixing all the ingredients together until you get a very compact and thick mixture. Now form small balls with the resulting mixture, about the size of a walnut, and place them in the grated coconut. Roll the lemon truffles well in the grated coconut.
Step 5) - Then arrange the truffles on a plate in the cupcake paper liners. Store the truffles in the refrigerator until ready to serve. In any case it's better to let them cool in the fridge for at least two hours before serving.
YOU MUST ALSO TRY:
- Italian Lemon Ricotta Cookies
- Lemon Torta Caprese Recipe
- Italian Lemon Cream
- Homemade Lemon Gelato recipe
- Creamy Tiramisu Cake Roll
- Authentic Italian Mascarpone Cream Recipe
Storage
You can store the lemon-mascarpone truffles in the refrigerator, placed in an airtight container or covered with food wrap, for up to 2-3 days.
Kitchen Tools and Equipment
Making lemon truffles requires a few essential tools and steps.
- First, you'll need a lemon zesting tool, such as a citrus grater, to get the fine lemon zest that adds flavor.
- You will also need a citrus juicer to extract the juice that gives the truffles their characteristic lemony flavor.
- For the almonds, an electric food processor comes in handy to finely chop them so they're the perfect size for the truffle mixture.
- You'll also need a large bowl to thoroughly combine all the ingredients and blend the mixture into a cohesive dough.
- Once the mixture is finished, it's a good idea to place the truffle balls in small cupcake paper liners. These not only enhance the visual appeal of the truffles, but also make them easier to handle and keep fingers clean. Selecting liner colors that match the theme of your event or the overall aesthetic of your dessert table will contribute to a sophisticated and organized display.
Tips
- LEMON: I remind you to use an organic lemon for this preparation. This is because you are using the peel and not just the juice.
- COOLING TIME: If you are making the Mascarpone Lemon Truffles at the last minute and do not have time to let them cool, you can place them in the freezer for about ten minutes before serving. However, it's better to prepare them ahead of time and let them set in the refrigerator for at least two hours.
Substitutions
MASCARPONE: I have recommended mascarpone because its creaminess makes it perfect for these treats. You can also use ricotta or any other spreadable cheese of your choice in the same amounts. The important thing is to remove any watery part and to mix the cheese very well to make it creamier before using it. It must also be a cheese with a mild and sweet taste. I would exclude those made with goat's or sheep's milk.
LADY FINGERS (SAVOIARDI): As for the biscuits, you can also choose other types of cookies. The important thing is that they are very simple, unprocessed, dry cookies (dry cookies like Oro Saiwa or Kedem Tea). If they are very dry biscuits with a firm texture, I recommend crushing them with an electric mixer. Savoiardi cookies have the ideal texture for this preparation and can be safely crushed with your hands.
LIMONCELLO: If you want to add an alcoholic touch, you can replace the lemon juice with the same amount (20 ml-1 ⅓ tablespoons) of Limoncello. Your truffles will be even more delicious.
ALMONDS: I love almonds and the fantastic flavor they give when combined with lemons. They also give the inside of the truffles a crunchy and tasty touch. However, if you do not like them, you can leave them out and increase the amount of cookies by about 50 grams (1.8 oz).
COCONUT: If you do not like coconut flour or do not have it available, you can simply roll the truffles in powdered sugar or white chocolate flakes. The important thing is to preserve the delicate flavor and light color of your exquisite treats.
Recipe Card
Mascarpone Lemon truffles Recipe
Ingredients
- 200 g mascarpone cheese - 7 oz, at room temperature
- 100 g Savoiardi - 3.5 oz
- 1 lemon - organic
- 50 g almonds - 1.8 oz, peeled
- 35 g granulated sugar - ⅙ cup
- 50 g coconut - 1.8 oz, shredded
Instructions
- Mix the mascarpone and sugar in a bowl until well blended.
- Add the ladyfingers coarsely crumbled with your hands.
- Grate the lemon zest and add it to the mixture. Be careful to take only the superficial yellow part. The white part underneath is bitter and may spoil the flavor of the mixture.
- Squeeze half a lemon (about 20 ml-1 ⅓ tablespoons) and add it to the mixture. It is best to strain the juice to prevent the lemon seeds from falling into the dough. Mix it all together very well.
- Grind the almonds with a food processor. It is not necessary to reduce them to flour, just chop them coarsely.
- Add the ground almonds to the mascarpone and lemon cream.
- You will need to continue mixing all the ingredients together until you get a very compact and thick mixture.
- Form small balls with the resulting mixture, about the size of a walnut, and place them in the grated coconut. Roll the lemon truffles well in the grated coconut.
- Then arrange the truffles on a plate in the cupcake paper liners. Store the truffles in the refrigerator until ready to serve.
- In any case it's better to let them cool in the fridge for at least two hours before serving.
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