Tiramisu Balls

Prep time25 Minutes
Rest time1 Hour
Total time1 Hour 25 Minutes
DifficultyEasy
Servings12 to 16 balls

Bite-sized, creamy, and coated in velvety cocoa, these tiramisu balls capture everything you love about the classic Italian dessert in an easy, no-fuss treat. Served with a silky espresso dipping cream, they're almost impossible to stop at just one.

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What we love about this recipe

That wonderful feeling of a favourite dessert without all the effort. Every bite is rich with mascarpone, espresso, and cocoa, wrapped up in a soft, melt-in-the-mouth centre. With the silky espresso dipping cream, you get all the comfort and creaminess of tiramisu in a playful, shareable form.

Where's it from?

Tiramisu originated in northern Italy, where layers of espresso-soaked ladyfingers, mascarpone, and cocoa became one of the country's most beloved desserts. This version keeps those signature flavours while transforming them into bite-sized, shareable treats.

Why Cocoa?

A generous coating of cocoa is what gives tiramisu its signature finish. Its gentle bitterness balances the sweetness of the mascarpone and sugar while adding delicate texture to every bite.

Doporučení kakaa

What cocoa should I use?

For this recipe, use quality cocoa powder to coat the tiramisu balls. Its fine texture creates the classic matte finish while adding the rich cocoa flavour that defines traditional tiramisu. Dust the balls just before serving for the freshest flavour and the most beautiful finish.

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Recept

Postupujte podle těchto kroků a vytvořte své mistrovské dílo

Ingredients

Tiramisu Balls

  • 200 g ladyfingers
  • 120 ml strong espresso, cooled
  • 250 g mascarpone
  • 60 g powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • cocoa powder (for coating)

Tiramisu Dipping Cream

  • 250 g mascarpone
  • 150 ml heavy cream
  • 40 g powdered sugar
  • 1 tsp vanilla extract
  • 30 ml espresso, cooled

Method

  1. Crush the ladyfingers into fine crumbs using a food processor or by hand.
  2. Add the espresso, mascarpone, powdered sugar, vanilla extract, and salt. Mix until a soft, mouldable dough forms.
  3. Roll the mixture into small balls, about 20 to 25 g each, and place them on a tray.
  4. Refrigerate for at least 1 hour until firm.
  5. Roll the chilled balls lightly in cocoa powder for a soft, velvety finish.
  6. In a bowl, whisk together the mascarpone, powdered sugar, vanilla extract, and espresso until smooth.
  7. In a separate bowl, softly whip the heavy cream, then gently fold it into the mascarpone mixture until thick but slightly fluid.
  8. If needed, add a splash of cream or espresso to create a smooth, glossy, dip-able consistency.
  9. Pour the dipping cream into a deep bowl or glass. Dip the cocoa-coated balls slowly, lift them out, and let the cream cascade over them before serving.

Pozadí šéfkuchaře

Hyram De La Paz je tvůrčí silou za kouzlem receptů The Cocoa Circle. Profesionálně vyškolený specialista na bonbóny s více než šesti lety zkušeností v rušných kuchyních, Hyram ovládá kakao jako nikdo jiný. Jeho silnou stránkou je pečení. V naší kuchyni kombinuje světovou techniku s kapkou představivosti, aby proměnil kakao v něco úžasného.

Viral Tiramisu Balls

Delicious chocolate truffles that are perfect for any occasion! All the creamy, velvety flavour of a Tiramisu with none of the extra effort, served with an indulgent Tiramisu dipping cream. Ideal for sharing, but good luck deciding who gets the last one.

Tipy šéfkuchaře

Loosen up

Keep the cream slightly loose for that flowing, drip effect.

Best for last

Dust the balls just before serving to maintain the matte cocoa contrast.

Chill 'em out

Chill the balls well for the best soft-center, firm-exterior texture contrast.

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