Baking Up Tips and Giggles

Base:
- 250 g of mascarpone
- 100 g of ladyfingers
- 50 g flaked almonds
- 15 g of lemon juice
- 15 g limoncello (optional : replace with 30 g lemon juice)
- 30 g of grated coconut
- 35 g of sugar
For decoration:
- Grated zest of 2 lemons
- 40 g of grated coconut

Preparation of the ladyfingers: Finely chop the ladyfingers until they have a flour-like consistency.
Preparation of the mixture: In a large bowl, mix the mascarpone with the lemon juice and, if desired, the limoncello . Add the sugar and mix well until you obtain a smooth cream.
Incorporation of dry ingredients: Add the chopped ladyfingers , flaked almonds and grated coconut to the mascarpone mixture . Mix until you obtain a smooth and malleable dough.
Shaping the truffles: With slightly damp hands, take small amounts of dough and shape into balls of the desired size.
Garnish: Roll each ball in the grated coconut and lemon zest mixture , making sure they are well coated.
Cooling: Arrange the truffles on a tray lined with baking paper and leave them to rest in the refrigerator for at least 2 hours, so that they firm up and the flavors blend.