Tiramisu Truffles filled with Nutella are perfect sweets to serve at the end of your lunch, even in a buffet of desserts. They are so easy to make!
The ingredients are those of the classic tiramisu but in this case the preparation is faster, the rest times certainly reduced and above all there will be no eggs, an ingredient that can often cause intolerances and may not allow those who are allergic to consume the classic tiramisu.
A heart of delicious Nutella and bitter cocoa powder that covers them externally, enrich even more these truffles.
So let’s see how to make excellent tiramisu truffles.
- 300 g mascarpone
- 120 g ladyfingers
- 60 g sugar
- 3 tablespoons coffee
- Cocoa powder
Put the mascarpone in a bowl and whisk it with the sugar to form a well-balanced cream. Work the mixture for a few minutes to have a smooth and creamy consistency.
Add the ladyfingers into a mixer. Add them in a bowl with the mascarpone cream and complete with a cup of espresso coffee.
Mix everything to obtain a perfectly homogeneous mixture. Let it rest in the freezer for about 10-15 minutes to make the mixture more workable and your truffles easily.
Take a small handful of it, flatten on the palm of your hand to create a bowl in which to add a teaspoon of Nutella. Close the mixture so as to completely incorporate the Nutella inside and rotate your truffle in your hands so as to give a spherical shape.
Continue until you have made all your tiramisu truffles and finish passing in the bitter cocoa powder. Serve to your guests.
Store the Tiramisu Truffles for up to 3-4 days in the refrigerator inside an airtight container.