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Easy Tiramisu Truffles Recipe (No-Bake, Creamy & Elegant)

Creamy, chocolatey tiramisu truffles with espresso-soaked ladyfingers, smooth mascarpone filling, white chocolate coating, and cocoa dusting. No baking required!
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 22 truffles
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g Ladyfingers (Savoiardi-style) about 20-22 cookies, crisp variety
  • 225 g Mascarpone cheese 8 oz, room temperature
  • 2-3 tbsp Strong coffee or espresso cooled completely
  • 2 tbsp Coffee liqueur optional, Kahlúa or Amaretto
  • 1/4 cup Powdered sugar
  • 225 g White chocolate 8 oz, for coating
  • 2 tbsp Cocoa powder Dutch-process preferred, for dusting
  • 1 tsp Vanilla extract

Equipment

  • Food processor or rolling pin
  • mixing bowls
  • whisk
  • Cookie scoop (#60)
  • Double boiler or microwave-safe bowl
  • parchment paper
  • baking sheet
  • Fine-mesh sieve

Method
 

  1. Crush ladyfingers into fine crumbs using a food processor or rolling pin until they resemble sand. Set aside.
  2. In a mixing bowl, whisk together mascarpone cheese, powdered sugar, vanilla extract, cooled espresso, and coffee liqueur (if using) until completely smooth.
  3. Gently fold in the ladyfinger crumbs until a moldable dough forms. If too wet, add more crumbs; if too dry, add a touch more espresso.
  4. Chill the mixture for 10 minutes to firm it up.
  5. Using a small cookie scoop or tablespoon, scoop and roll mixture into 1-inch balls. Place on parchment-lined baking sheet.
  6. Chill the balls for 30 minutes until firm.
  7. Melt white chocolate gently in double boiler or microwave. For easier dipping, stir in 1 tsp neutral oil per 8 oz chocolate.
  8. Dip each truffle in melted chocolate, tap off excess, and return to parchment paper.
  9. Immediately dust tops with cocoa powder through a fine-mesh sieve before chocolate sets.
  10. Chill for 10-15 minutes until chocolate shells are completely set. Serve cold or at room temperature (within 2-3 hours).

Notes

For best results, use room-temperature mascarpone to prevent clumping. Store in refrigerator for 3-4 days or freeze up to 2 months. For smoother coating, temper chocolate or add 1 tsp oil per 8 oz chocolate. These truffles can be made alcohol-free by omitting the liqueur.