A cold dessert with no oven needed: small tiramisu balls of sponge fingers, mascarpone and espresso, rolled in cocoa and served with a light mascarpone dip. All the flavours of classic tiramisu, but as a bite you eat by hand. Handy for a party or with coffee, because everything can be made ahead. Tip: chill the balls for at least an hour so they firm up and roll neatly in the cocoa.
Tiramisu balls with mascarpone dip
Tiramisu balls with mascarpone dip
Method
01
Crush the sponge fingers
Blitz the sponge fingers in a food processor to fine crumbs, or crush them in a bag with a rolling pin.
02
Make the mixture
Mix the crumbs with the mascarpone, icing sugar and cooled espresso into a pliable mixture.
03
Roll
With wet hands, roll small balls of about 3 cm and roll them in the cocoa powder.
04
Chill
Place the balls on a plate and chill for at least 1 hour.
05
Make the dip
Whip the cream with the mascarpone and icing sugar until light, with soft peaks.
06
Serve
Spoon the dip into a small bowl, place it on a platter and arrange the tiramisu balls around it.
Tips & notes
This recipe contains caffeine from the espresso; for children use caffeine-free coffee or strong hot chocolate. Sponge fingers contain gluten and eggs.
Chef's tip
Crush the sponge fingers really fine before mixing them with the mascarpone; coarse pieces make the balls crumbly. If the mixture is too dry to roll, add a teaspoon of espresso, and if it is too wet, an extra sponge finger.
Variations
- With amaretto: a splash of amaretto in the mixture adds a grown-up touch.
- With coconut: roll the balls in desiccated coconut instead of cocoa.
- Without coffee: use strong hot chocolate if children are joining.
Contains:
Gluten
Milk
Eggs
