Today I want to share an interesting recipe that transforms the taste of tiramisu into a bite in the form of a truffle. The idea is to shape this unique flavor from the Italian culinary tradition into a well-balanced and balanced-in-quantity product. Which it has impressed me as soon as I saw it.
The options for preparing this dessert, start with the classic method in a tray. Which we usually eat for several days and loses its taste, has always bothered me.
Over time, in order to avoid this shortcoming. I came across options that were cooking in cups, in smaller quantities, which sounded like an interesting solution to me. Until I came across this option, of course, on a French website 🙂
I participated in a charity event with this recipe and it was quite well received. I was asked to share the recipe and here came the opportunity to post a new recipe on my blog.
150 gr. - lady finger biscuits.
250 gr. - mascarpone
20 gr. - icing sugar
25 gr. - espresso coffee
30 gr. - amaretto liquor
Nutella for filling
22 number of hazelnuts
- Put the spoon biscuits cut into pieces in the bowl of a food processor. Blend until you get a powder.
- In a bowl, whisk the mascarpone with the icing sugar.
- Gradually pour the biscuit powder over the mascarpone, add the coffee and mix everything with a spoon to obtain a smooth paste.
Cover with cling film and refrigerate for about 2 hours, until the dough hardens.
- With wet hands, shape the dough into balls the size of a small ball. Make a hollow in the middle of each meatball. Add the tip of a teaspoon of Nutella, hazelnut to the hollow.
Cover the spread with a small amount of dough and roll again into balls the size of a small walnut. Place the meatballs on a baking sheet lined with parchment paper.
Reserve the plate in the refrigerator for at least 30 minutes.
- Roll the meatballs in cocoa just before serving.