Tiramisu truffles are the bite-sized version of Italy’s most beloved dessert. Creamy, chocolate-dusted, and irresistibly easy to make, they’re a no-bake treat that will win everyone over from the very first bite.
If you love tiramisu, these little truffles will steal your heart. They’re creamy, sweet, and packed with that unmistakable tiramisu flavor—mascarpone, coffee, and cocoa. Best of all? You don’t need to turn on the oven. Made with just five simple ingredients, they’re proof that you don’t need a complicated recipe to impress your guests.
I often make them for dinner parties or last-minute gatherings because they take just a few minutes and are always a hit. They’re also a perfect little treat for winter holidays, looking elegant on a Christmas dessert table, but honestly, they’re so quick and effortless that I prepare them all year round whenever I need something sweet in a hurry.
They’re also the perfect “wow effect” dessert: when you bite into one, you don’t expect such a big tiramisu flavor in such a tiny bite, and yet, magically, it’s there!
And for me, there’s also a bit of nostalgia in every bite. When I was a teenager, I often invited friends or classmates over to study, usually at the very last minute. My mom quickly became a master at whipping these truffles together in no time—she always kept the ingredients on hand just in case. While we hit the books, she’d roll up these little cocoa-dusted bites, and suddenly our study session had the sweetest snack break.
There are many versions of tiramisu truffles out there, but today I’m sharing mine: a quick, no-fuss recipe made with just four simple ingredients. Soft, round, and so tempting—one is never enough.
How to Make the Tiramisu Trifle Recipe
Ingredients
With these quantities, you’ll get about 20 large truffles, or up to 30 if you make them smaller.
- 250 g (9 oz / 1 cup) mascarpone
- 160 g (5.5 oz / about 16) ladyfingers (savoiardi)
- 50 g (1.7 fl oz / 3 tbsp) brewed espresso or moka coffee, cooled to room temperature
- 40 g (⅓ cup) powdered sugar, or more to taste
For coating
- Unsweetened cocoa powder, as needed
Step-by-Step Instructions
Here’s how to make these tiramisu truffles in just a few easy steps—no baking required!
Prepare the coffee – Brew your espresso or moka coffee (you’ll need about 50 g in total), then let it cool to room temperature.
Crush the cookies – Place the ladyfingers in a food processor and pulse until you get a fine powder.
Mix the base – In a bowl, combine the mascarpone, cooled coffee, and powdered sugar. Mix with a spatula until smooth and creamy. Stir in the crushed ladyfingers until the mixture comes together into a compact dough.
Shape and coat the truffles – Scoop out about 1 teaspoon of dough per truffle and roll into smooth balls. You should get around 30 bite-sized truffles (15 g each). Roll each ball in unsweetened cocoa powder until fully covered.
Chill and serve – Place the truffles on a tray lined with parchment paper. Let them firm up for about 1 hour in the freezer if you’re serving them right away, or keep them in the fridge until needed. Serve in mini cupcake liners for an elegant touch.
Pro tip: If the mixture feels too soft to shape into balls (this can happen depending on the type of mascarpone you use), simply place the bowl in the freezer for about 1 hour. Once slightly firmer, the dough will be much easier to roll into perfect truffles.
Variations & Tips
Want to give your truffles a personal twist? Try these simple variations and ideas to make them unique for every occasion.
- Different cookies: You can swap the ladyfingers for graham crackers, digestive biscuits, or any dry cookie you like.
- Flavor twists: Add a hint of vanilla, a dusting of cinnamon, or even a splash of coffee liqueur for a grown-up version.
- Fun serving idea: Insert small sticks into the truffles before chilling to turn them into tiramisu “cake pops.”
- Fresh twist: Try a lemon version in summer, or roll them in red cocoa powder or sprinkles for the holidays.
Storage Instructions
You can store tiramisu truffles in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze them for up to 2 months. To keep them looking and tasting their best, dust the truffles with cocoa powder right before serving, rather than before storing. If frozen, let them thaw in the fridge and serve slightly chilled.
No-Bake Tiramisu Truffles: The Recipe With Only 4 Ingredients
Ingredients
- 250 g mascarpone
- 160 g ladyfingers savoiardi
- 50 g brewed espresso or moka coffee cooled to room temperature
- 40 g powdered sugar or more to taste
Instructions
- Brew your espresso or moka coffee (you’ll need about 50 g in total), then let it cool to room temperature.
- Place the ladyfingers in a food processor and pulse until you get a fine powder.
- In a bowl, combine the mascarpone, cooled coffee, and powdered sugar. Mix with a spatula until smooth and creamy.
- Stir in the crushed ladyfingers until the mixture comes together into a compact dough. If the mixture feels too soft to shape into balls (this can happen depending on the type of mascarpone you use), simply place the bowl in the freezer for about 1 hour. Once slightly firmer, the dough will be much easier to roll into perfect truffles.
- Scoop out about 1 teaspoon of dough per truffle and roll into smooth balls. You should get around 30 bite-sized truffles (15 g each). Roll each ball in unsweetened cocoa powder until fully covered.
- Place the truffles on a tray lined with parchment paper.
- Let them firm up for about 1 hour in the freezer if you’re serving them right away, or keep them in the fridge until needed.
- Serve in mini cupcake liners for an elegant touch.
