Ingredients:

  • 8 ounces (225g) mascarpone cheese, softened
  • 1/2 cup (60g) confectioners' sugar (icing sugar), sifted
  • 1/4 cup (60ml) strong brewed coffee, cooled
  • 2 tablespoons (30ml) coffee liqueur (like Kahlúa, optional)
  • 12 ladyfingers (savoiardi biscuits), finely crushed (about 1 1/2 cups crushed)
  • 2 tablespoons (30ml) unsweetened cocoa powder, for rolling
  • Optional : grated chocolate

Instructions:

  1. In a mixing bowl, cream together the softened mascarpone cheese and sifted confectioners' sugar until smooth.
  2. Gradually whisk in the cooled coffee and coffee liqueur (if using) until well combined.
  3. Gently fold in the crushed ladyfingers until evenly distributed.
  4. For easier rolling, cover the mixture and chill in the refrigerator for at least 15 minutes (optional).
  5. Roll the mixture into bite-sized balls (about 1 inch in diameter).
  6. Roll each truffle in the cocoa powder, ensuring it's fully coated.
  7. Serve immediately or chill for later. A sprinkle of grated chocolate never hurt anyone, either!