Tiramisu Balls

Why You’ll Love This Recipe

I love how simple and fast these tiramisu balls are to make. No baking, no layering, no waiting hours for things to set. Just mix, roll, chill (if I have time), and enjoy. The mascarpone makes them velvety and creamy, while the ladyfingers and espresso bring that unmistakable tiramisu taste. They’re also easy to customize—whether I want a boozy version with a splash of liqueur or a kid-friendly version without.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfingers (savoiardi)

• Brewed espresso (cooled)

• Mascarpone cheese

• Cocoa powder (for dusting)

• Optional:

  • Coffee liqueur (like Kahlúa or Tia Maria)

  • Dark chocolate shavings

  • Powdered sugar (for added sweetness if needed)

Directions

1. I crush the ladyfingers in a food processor or a zip-top bag until finely ground.

2. In a bowl, I mix the mascarpone cheese and cooled espresso until smooth. If I want a stronger kick, I add a tablespoon of coffee liqueur.

3. I stir in the crushed ladyfingers and mix until the texture is thick and sticky enough to roll. If it’s too soft, I chill it for a few minutes or add more crumbs.

4. I scoop and roll the mixture into bite-sized balls using my hands or a small cookie scoop.

5. I dust the balls with cocoa powder or roll them in chocolate shavings for extra richness.

6. I chill them in the fridge for 10–15 minutes to firm up (optional, but I prefer the texture when slightly chilled).

Servings and timing

This recipe makes about 12 to 16 balls depending on size. It takes just 10 minutes from start to finish, plus optional chilling time.

Variations

• I roll them in crushed chocolate cookies or cocoa-dusted almonds instead of cocoa powder.

• I drizzle them with melted chocolate for a more decadent finish.

• I mix in a bit of vanilla extract or cinnamon for added warmth.

• I add a few tablespoons of powdered sugar if I want them a touch sweeter.

• I swap mascarpone for cream cheese if that’s what I have on hand—it changes the flavor slightly but still works.

storage/reheating

I store these tiramisu balls in an airtight container in the refrigerator for up to 4 days. They taste best slightly chilled. I don’t freeze them, as the texture becomes too soft and soggy when thawed.

FAQs

Can I make these ahead of time?

Yes, I often make them a day in advance. They hold up well and even taste better after chilling.

Can I use instant coffee instead of espresso?

Yes, I dissolve 1–2 teaspoons of instant coffee in hot water, then let it cool before using.

Are these kid-friendly?

They can be! I skip the coffee liqueur and stick with decaf espresso if making them for kids.

How do I keep the mixture from being too soft?

If the mixture is too soft to roll, I chill it for a few minutes or add extra crushed ladyfingers until it’s firm enough.

Can I use another cookie besides ladyfingers?

Yes, I sometimes use vanilla wafers, graham crackers, or shortbread cookies when I don’t have ladyfingers on hand.

Conclusion

These 10 Minute Tiramisu Balls are my favorite fast fix for tiramisu cravings. With no baking and just a handful of ingredients, they’re easy to make, fun to serve, and impossible to resist. Whether I serve them at a party or keep a stash in the fridge for myself, they always bring that familiar “pick-me-up” charm of traditional tiramisu—just in a simpler, snackable form.

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