Small, velvety and irresistible: these are tiramisu truffles.
A few ingredients to make these sweets, namely those that characterize a classic tiramisu, one of the most famous Italian desserts in the world: coffee, mascarpone and ladyfingers.
These delicious morsels are reminiscent of him for their softness and taste, even if they come in a very particular guise.
They are so simple and easy to prepare that I am sure they will become a dessert that you will keep in mind, to offer to your loved ones, to always have available even for friends visiting without much notice.
The tiramisu truffles are made with a mixture of chopped ladyfingers, a simple mascarpone cream and the inevitable coffee.
The blend I chose for these little tiramisu is Velluto, a limited edition specialty for a coffee that comes from selected plantations in Central America. It is made of 70% Robusta, which gives it an intense bitter cocoa flavour and a characteristic velvety consistency, with a rich, enveloping, soft and caressing aroma.
To make them even more inviting, I created an exquisite pear puree sauce and Manuel coffee, which thanks to its intense bitter cocoa flavour and velvety consistency has created a pleasant contrast with the sweetness of the dough.
The result?
A dessert that you can prepare in advance and cook just before serving that will make all your guests raise their hands for an encore.
Don’t you think it’s perfect for tiramisu?
But there are other strong points in this dessert, besides its goodness.
First of all, the fact that it doesn’t require cooking. This means that you can prepare them very quickly and, especially in the summer, they will be the ideal solution to serve.
Another interesting consideration for these truffles is that there are no fresh eggs in the dough and, therefore, you can eat them with maximum serenity, without having to waste time on pasteurization.
Then it does not require any special equipment: a mixer is enough to finely chop the biscuits but a bowl and your hands will be enough. So few utensils to wash!
You can easily prepare the mixture the day before: in fact, the longer it rests, the easier it will be to work with.
It is a dessert that also lends itself to different, very delicious variations.
For example, you can put a coffee bean covered in chocolate in the center, or a little gianduia cream, or you can add a drop of rum or a spice (cinnamon or vanilla for example) to the mixture to make them even more fragrant or serve them with a stick like a lollipop.
Consequently, you can serve them on different occasions: it can be an after-dinner solution, for a coffee with friends, but also for a children’s birthday party.
At this point, all you have to do is start preparing them!!
INGREDIENTS
for 25/30 pieces
50 ml of coffee blend Velluto
200 g of ladyfingers
200 g of mascarpone
50 g of icing sugar
qb cocoa powder
PROCEDURE
Prepare the coffee and let it cool.
Place the ladyfingers in a blender and blend them until they are reduced to powder.
Place the mascarpone in a bowl, add the coffee, now at room temperature, and the icing sugar.
Mix all the ingredients well with a spatula until you get a smooth consistency.
Then add the powdered ladyfingers and mix again to mix everything well.
When the mixture is compact, use a teaspoon to take enough dough to form the truffles, that is, balls with a diameter of about 3-4 cm that you will form by rolling them between your hands.
Arrange the truffles on a tray lined with baking paper and, if you have time, put it in the refrigerator to harden for 30 minutes.
Regularize the shape with your hands and roll the spheres in bitter cocoa powder.
Restore everything in the refrigerator until ready to serve. They can also be frozen for longer storage.
Place the truffles in the paper cups on a tray and serve.
