Soft, Coffee-Infused Italian Dessert Bites
These no-bake tiramisu balls are rich, creamy, and perfectly balanced with espresso and cocoa. Easy to prepare and elegant to serve, they make an excellent bite-sized dessert for cafés, parties, or premium dessert boxes.
Ingredients
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Ladyfinger biscuits – 200 g
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Mascarpone cheese – 200 g
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Powdered sugar – 1½ tbsp
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Espresso – 1 shot (cooled)
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Cocoa powder – 2½ tbsp (for coating)
For Serving (Optional)
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Mascarpone cheese – 50 g
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Whipped cream – 40 g
Method
Step 1: Prepare the Biscuit Base
Crush the ladyfinger biscuits into a fine crumb using a mixer or rolling pin. Keep aside.
Step 2: Make the Cream Mixture
In a bowl, add mascarpone cheese and powdered sugar. Mix until smooth and creamy.
Step 3: Add Coffee
Pour in the cooled espresso and mix well until fully incorporated.
Step 4: Combine
Add the crushed biscuits to the mascarpone mixture. Mix until a soft, moldable dough forms.
Step 5: Shape the Balls
Take small portions and roll into bite-sized balls.
Step 6: Chill
Refrigerate the balls for 30 minutes to firm up.
Step 7: Coat
Roll the chilled balls evenly in cocoa powder until fully coated.
Serving Suggestion
Whisk 50 g mascarpone with 40 g whipped cream until smooth.
Serve alongside the tiramisu balls or pipe onto the plate for a café-style presentation.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Pro Tips
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Always use cooled espresso to avoid melting the mascarpone.
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For a firmer texture, chill the mixture before shaping.
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Dust cocoa powder just before serving for the best finish.
Perfect For
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Dessert platters
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Café takeaway boxes
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Party desserts
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Premium Italian dessert menus
