Truffles Tiramisu Italian Sky (Printer-Friendly)
Indulge in creamy mascarpone, espresso-soaked sponge, and chocolate for an elegant Italian dessert experience.
# What You'll Need:
→ Main Ingredients
01 -
250 g mascarpone cheese, cold
02 -
200 g sponge cakes (ladyfingers), finely crushed
03 -
100 ml freshly brewed espresso, cooled
04 -
50 g granulated sugar
05 -
1 teaspoon vanilla extract
→ For Coating
06 -
100 g dark chocolate (minimum 60% cacao), chopped
07 -
30 g unsweetened cocoa powder, sifted
# Steps to Follow:
01 -
Break or process the sponge cakes into fine crumbs. Set aside to use later.
02 -
In a large mixing bowl, combine mascarpone, espresso, sugar, and vanilla extract. Beat with a mixer until smooth and creamy.
03 -
Add the crushed sponge cakes to the mascarpone mixture. Fold gently with a spatula to maintain some texture and fully incorporate.
04 -
With clean hands or a truffle scoop, form small balls 2–3 cm in diameter. Place each on a baking paper-lined tray.
05 -
Refrigerate the formed balls for at least 30 minutes to firm.
06 -
Melt the dark chocolate over a water bath, stirring until completely smooth.
07 -
Dip each chilled truffle into the melted chocolate using a fork or dipping tool. Transfer onto baking paper, then dust or roll in cocoa powder immediately. Return to the tray.
08 -
Place the coated truffles back in the refrigerator for another 30 minutes or until the chocolate sets.
# Extra Suggestions:
01 -
For a more intense coffee flavor, use high-quality espresso and avoid instant substitutes.
02 -
The truffles can be stored refrigerated in an airtight container for up to 5 days.
03 -
For variety, consider adding a splash of coffee liqueur to the mascarpone mixture.