A super quick recipe (less than 10 minutes!), no cooking, perfect for those who love delicious and creamy desserts!
Ingredients
- 150 g of dry biscuits (such as digestive biscuits or cocoa biscuits)
- 2 tablespoons espresso coffee (cold)
- 100 g of mascarpone
- 2 tablespoons of powdered sugar
- Zest of 1 lemon (optional, for a touch of freshness)
- 50 g chopped pistachios (for thepistachio version )
- 50 g of white chocolate (for thetiramisu version )
- Bitter cocoa powder (to decorate tiramisu truffles)
Instructions
- Preparation of the Biscuits:
- Finely chop the dry biscuits using a mixer or placing them in a bag and crushing them with a rolling pin, until they have a flour-like consistency.
- Preparation of the Cream:
- In a bowl, mix the mascarpone with the icing sugar until you obtain a smooth cream.
- Add cold espresso coffee and, if desired, grated lemon zest for a fresh aroma.
- Union of Ingredients:
- Add the crushed biscuits to the mascarpone cream, mixing until the mixture is smooth.
- Division of the Dough:
- Divide the dough into two equal parts to create the two variants:
- Pistachio Version: Add the chopped pistachios and mix well.
- Tiramisu Version: Melt the white chocolate in a bain-marie or in the microwave and add it to the mixture.
- Divide the dough into two equal parts to create the two variants:
- Truffle Formation:
- With slightly damp hands, take small amounts of dough and form balls the size of a walnut.
- Decoration:
- For the tiramisu truffles, roll the balls in the bitter cocoa powder until completely covered.
- For pistachio truffles, roll the balls in chopped pistachios for a crunchy coating.
- Rest:
- 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 flavours blend together.
Advice:
- For a sweeter variation, you can add a spoonful of coffee liqueur or rum to the mixture.
- Make sure the coffee is completely cold before adding it to the mascarpone cream, to avoid the mixture becoming too liquid.
- To make it easier to form the truffles, it is advisable to refrigerate the dough for about 30 minutes before shaping it.
