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Tiramisu Truffles

Tiramisu Truffles


For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, but this month we highlight her Tiramisu truffles

Ingredients x 30 small truffles

  • 250g Mascarpone
  • 160g savoiardi biscuits (ladyfingers)
  • 80g of coffee at room temperature
  • 60g of powdered sugar
  • cocoa powder


  1. Prepare the coffee and let it cool.
  2. Whisk the ladyfingers and reduce them to powder.
  3. Put the mascarpone in a bowl, add the cooled coffee and icing sugar.
  4. Mix the mascarpone mixture and crushed ladyfingers with a spatula so that the dough becomes consistent
  5. Take a teaspoon of dough and shape it into one ball (about 15g each)
  6. Roll the balls in the cocoa, let them rest in the refrigerator for about 30 minutes.

Buon appetito!

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