Description
These Tiramisu Balls are a delightful and quick dessert that capture the classic flavors of tiramisu in bite-sized treats. Made with creamy mascarpone, whipped heavy cream, coffee-soaked ladyfingers, and dusted with cocoa powder, they offer a rich and indulgent experience that’s perfect for parties or a sweet snack. Ready in just about two hours with minimal effort, these no-bake tiramisu balls are an easy and impressive treat to prepare.
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
Ladyfinger Mixture
- 150g Ladyfingers (Savoiardi biscuits)
- 1 cup Strong Brewed Coffee, cooled
- 2 tbsp Coffee Liqueur (e.g., Kahlua or Tia Maria), optional
Topping
- 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, approximately 3 to 5 minutes. Be cautious to avoid overwhipping to maintain a smooth texture.
- Combine Mascarpone and Sugar: In a separate bowl, gently mix the mascarpone cheese with the sifted powdered sugar until smooth and creamy without overmixing to keep the texture light.
- Add Vanilla and Salt: Stir in the vanilla extract and a small pinch of salt to enhance flavor depth.
- Fold in the Whipped Cream: Carefully fold the whipped cream into the mascarpone mixture gradually in two or three additions to maintain an airy consistency.
- Chill the Cream: Cover the mascarpone cream and refrigerate for at least 30 minutes to allow it to firm up and meld flavors.
- Brew Strong Coffee: Prepare a cup of strong coffee and let it cool completely to room temperature before use.
- Add Coffee Liqueur (Optional): Stir the coffee liqueur into the cooled coffee if you choose to use it, adding an extra layer of flavor.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb flavor without becoming soggy.
- Crush the Ladyfingers: Place the soaked ladyfingers into a food processor and pulse until finely crushed. Alternatively, place them in a ziplock bag and crush with a rolling pin 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, up to 4 hours, to let the flavors meld and the mixture firm up.
- Shape into Balls: Using a spoon or cookie scoop, portion out the mixture and roll each portion between your palms to form smooth, approximately 1-inch diameter balls.
- Dust with Cocoa Powder: Pour the unsweetened cocoa powder into a shallow dish and roll each tiramisu ball thoroughly to coat them completely.
- Garnish (Optional): If desired, garnish each ball with chocolate shavings or grated chocolate for an elegant finish.
- Chill Again: Place the finished tiramisu balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes before serving to set properly.
Notes
- Be careful not to overwhip the cream for the best texture.
- Do not soak ladyfingers too long to avoid sogginess.
- Chilling the mixture helps the flavor develop and makes shaping easier.
- Coffee liqueur is optional but adds a nice richness.
- Can be stored in the refrigerator up to 2 days before serving.
- For a non-alcoholic version, omit coffee liqueur or substitute with coffee extract.
