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Tiramisù Balls
Tiramisù turned into a mouthful. Eaten with your fingers, made the day before.
- Servings
- 14 pieces
- Prep time
- 20 min
- Total time
- 50 min
Ingredients
- 250 g Mascarpone Spiga Gourmet
- 300 g Sponge fingers
- 60 ml Cold espresso
- 40 g Icing sugar
- Cocoa powder
Method
- 01
Crush the sponge fingers to fine crumbs.
- 02
In a bowl, mix the Mascarpone Spiga Gourmet with the icing sugar into a smooth cream.
- 03
Add the cold coffee and, if you like, the liqueur. Fold in gently.
- 04
Work in the biscuit crumbs and the cocoa powder until you have a workable mixture.
- 05
Chill the mixture for 20 to 30 minutes so it firms up.
- 06
With slightly damp hands, roll it into bite-sized balls.
- 07
Roll the balls in cocoa powder.
- 08
Keep them chilled until you serve them.
Best served in small paper cases, like truffles. They keep in the fridge for up to 48 hours.