TIRAMISU TRUFFLES

This year I have planned not to share too many dessert posts for Valentine’s Day. While I was preparing the recap post in December, last year, I realised that of the eleven posts that I shared during the months of Feb and March alone, eight were desserts! Since the festival of Holi falls in the month of March, I always end of sharing too many dessert posts in these two months! This year I am making a deliberate attempt to slip in more savoury posts in these two months. January has already seen a sweet post of Panjiri which I had especially created for an organic food brand.

Therefore, I shall be sharing just two posts this year for Valentine’s Day. These truffles which will be followed by either a chocolate dessert post or a strawberry one (whichever materialises first) and that’s about it. Rest of the desserts will be all desi ones, that I will be sharing for Holi. I had in fact planned of sharing these truffles last year, sometime around the last week of December, but I could hardly share any posts in that month because of the time crunch. As for these decadent bite-sized treats, they are a quicker way to enjoying your tiramisu and they are great to feed those sweet cravings and also for special occasions when you want to feed a bigger crowd. And on the closing note, they are the best truffles from the truffle world!!!

16 Lady Finger Biscuits (Savoiardi)

2 tbsp Espresso Coffee (I used this one)

1 tbsp Water

1 tbsp Sugar

1 tbsp Kahlua Liqueur

200 gm Mascarpone

¼ – 1/3 C unsweetened Cocoa Powder (as required)

Place the biscuits inside a zip lock bag and bash them with a rolling pin. Then using the rolling pin, crush them to powder. (Keep the biscuit crumb coarse or fine, as desired). Remove the biscuit crumbs in a bowl and set aside.

In a small pan, mix together the coffee, water and sugar and bring the contents to a boil. Sieve and allow to cool. (or make a strong espresso brew) Add the Kahlua to the coffee and set aside.

Take a mixing bowl and add the mascarpone to it. Using a spatula, gently break and then whisk it. When it begins to turn soft, fold in the coffee mixture followed by the crumbed biscuits. Fold everything together and cover the bowl with the cling wrap and refrigerate the contents for an hour.

Remove the bowl from the fridge and scoop the mixture to make fifteen equal sized balls and roll each ball in the cocoa powder. You can place the truffles in the fridge until you are ready to serve.

Yield –15 truffles (small scoop size / 23 gm each)

Thank you for your visit and see you soon again, with another exciting recipe!

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