200 g of ladyfingers (delicate and crunchy biscuits)
100ml of strong coffee (preferably freshly brewed and cooled)
250 g mascarpone (creamy and soft)
3 tablespoons of icing sugar (to sweeten everything)
Bitter cocoa powder to taste (for the coating)
Dark chocolate (optional, for an extra delicious coating)
Instructions
Coffee preparation: Prepare 100 ml of ristretto coffee and let it cool completely. It is essential that the coffee is cold to avoid melting the mascarpone during preparation.
Grinding the ladyfingers: Use a blender to reduce the ladyfingers to a fine powder. This step ensures a uniform consistency in the truffle mixture.
Preparation of the cream: In a large bowl, combine the mascarpone with the powdered sugar. Mix until you obtain a smooth and homogeneous cream. Then, gradually add the cold coffee, continuing to mix to combine the ingredients well.
Mixing the ingredients: Add the ladyfingers powder to the mascarpone and coffee cream. Mix carefully until you get a compact and moldable dough. If the dough is too soft, you can add a little ladyfingers powder; if too hard, a few drops of coffee.
Forming the truffles: With slightly damp hands, scoop out small amounts of dough and form into balls of the desired size. For a uniform presentation, try to keep the balls the same size.
Covering: Roll each truffle in bitter cocoa powder until completely covered. For a more indulgent variation, melt some dark chocolate in a bain-marie and dip the truffles, then let them solidify on a rack.
Resting: Arrange the truffles on a tray lined with baking paper and let them rest in the refrigerator for at least 2 hours. This resting time allows the flavors to blend and the truffles to reach the right consistency.
