If you adore classic tiramisu but want something bite-sized and party-ready, these Tiramisu Truffles are pure perfection. They capture all the iconic flavors — espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa — in a smooth, melt-in-your-mouth treat.
Elegant yet incredibly easy to make, these no-bake truffles are ideal for holidays, dessert platters, or edible gifts. With a white chocolate shell and a soft, coffee-kissed center, they taste just like a mini tiramisu in every bite.
Why You’ll Love This Recipe
- Classic tiramisu flavor in truffle form
- No baking required
- Creamy mascarpone center
- Perfect for entertaining or gifting
- Easy to prepare ahead of time
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 18–20 crisp ladyfingers (about 150 g)
- 8 oz (225 g) mascarpone cheese, room temperature
- 2 tablespoons strong espresso or coffee
- 1 tablespoon coffee liqueur (optional)
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 10 oz (285 g) white chocolate, melted (for coating)
- Unsweetened cocoa powder, for dusting
Let’s Get Started
-
Place the ladyfingers in a food processor and pulse until they form fine crumbs. If you don’t have a processor, seal them in a bag and crush with a rolling pin.
-
In a mixing bowl, combine the mascarpone cheese, espresso, coffee liqueur (if using), powdered sugar, and vanilla extract. Mix until smooth and creamy.
-
Add the ladyfinger crumbs to the mascarpone mixture and stir until fully combined. The mixture should be soft but firm enough to roll. If it feels too loose, refrigerate for 20–30 minutes to firm up.
-
Using a small cookie scoop or tablespoon, portion the mixture and roll into balls about 2.5 cm in diameter. Place them on a parchment-lined baking sheet.
-
Chill the rolled truffles in the refrigerator for at least 30–45 minutes, or until firm.
-
Melt the white chocolate in a heatproof bowl over a pot of gently simmering water or in short intervals in the microwave, stirring until smooth.
-
Dip each chilled truffle into the melted white chocolate, using a fork to coat completely. Tap gently to remove excess chocolate and return to the parchment-lined sheet.
-
Before the chocolate sets fully, lightly dust the tops with unsweetened cocoa powder for that classic tiramisu finish.
-
Allow the coating to set completely at room temperature or refrigerate briefly until firm.
Servings and Pairing
This recipe makes about 20–24 truffles. Serve with espresso, cappuccino, or after-dinner coffee for an elegant dessert experience.
Variations
-
Dip in dark chocolate instead of white for a richer flavor.
-
Add a touch of cinnamon to the filling for warmth.
-
Roll the truffles in cocoa powder instead of coating in chocolate.
-
Add finely grated dark chocolate to the filling for extra depth.
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 10–15 minutes before serving for the creamiest texture. These truffles can also be frozen for up to 1 month.
FAQs
Can I make these alcohol-free?
Yes. Simply omit the coffee liqueur and add a little extra espresso if desired.
Why is my mixture too soft?
Mascarpone can vary in moisture. Chill the mixture longer or add a few extra crumbs if needed.
Do I have to coat them in chocolate?
No. You can simply roll them in cocoa powder for a more traditional tiramisu-inspired look.
Final Thoughts
These Tiramisu Truffles bring all the beloved flavors of the classic Italian dessert into a simple, elegant bite. Creamy, coffee-infused, and coated in smooth chocolate, they’re the perfect make-ahead treat for any occasion.
Print
Tiramisu Truffles Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
These Tiramisu Truffles combine crushed ladyfingers, mascarpone, espresso, and vanilla into smooth, no-bake bites coated in white chocolate and finished with cocoa powder. A perfect bite-sized version of classic tiramisu.
Ingredients
- 18–20 ladyfingers (150 g)
- 8 oz (225 g) mascarpone cheese
- 2 tbsp strong espresso
- 1 tbsp coffee liqueur (optional)
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 10 oz (285 g) white chocolate, melted
- Unsweetened cocoa powder
Instructions
- Crush ladyfingers into fine crumbs.
- Mix mascarpone, espresso, liqueur, sugar, and vanilla until smooth.
- Stir in crumbs until combined.
- Roll into balls and chill 30–45 minutes.
- Dip in melted white chocolate.
- Dust with cocoa powder before chocolate sets.
- Chill until firm.
Notes
- Chill mixture if too soft before rolling.
- Use high-quality white chocolate for smooth coating.
- Bring to room temperature slightly before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Italian-Inspired
