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If you love classic tiramisu but want something bite-sized and party-ready, these Tiramisu Truffles are the perfect treat. They’re soft, creamy, and infused with espresso flavor, then coated in smooth white chocolate and finished with a dusting of cocoa powder for that signature tiramisu touch.

These little truffles taste elegant but are surprisingly simple to make. With crisp ladyfingers, mascarpone, and just the right hint of coffee, they’re perfect for holidays, dessert platters, or gifting.

Why You’ll Love This Recipe

All the flavor of tiramisu in one bite
No baking required
Perfect make-ahead dessert
Creamy, coffee-infused center
Beautiful for parties or gift boxes

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

18–20 crisp ladyfingers (about 150g)
8 oz (225g) mascarpone cheese, room temperature
2 tablespoons strong espresso or coffee
1 tablespoon coffee liqueur (optional)
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
10 oz (285g) white chocolate, melted (for coating)
Unsweetened cocoa powder, for dusting

Let’s Get Started

Place the ladyfingers in a food processor and pulse until they become fine crumbs. If you don’t have a processor, seal them in a bag and crush thoroughly with a rolling pin.
In a large mixing bowl, combine the mascarpone, espresso, coffee liqueur (if using), powdered sugar, and vanilla extract. Mix gently until smooth and creamy.
Add the ladyfinger crumbs to the mascarpone mixture and stir until fully combined. The mixture should be soft but firm enough to hold its shape. If too soft, refrigerate for 15–20 minutes to firm up.
Scoop about 1 tablespoon of the mixture and roll into smooth balls using your hands. Place the truffles on a parchment-lined tray.
Refrigerate the rolled truffles for at least 30–45 minutes until firm. This helps them hold their shape when dipping.
Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 20–30 second intervals, stirring until smooth.
Using a fork or dipping tool, coat each chilled truffle in the melted white chocolate. Let excess chocolate drip off before placing back onto the parchment-lined tray.
While the coating is still slightly soft, lightly dust the tops with unsweetened cocoa powder for a classic tiramisu finish.
Allow the chocolate to fully set at room temperature or refrigerate for faster setting.

Servings and Pairing

This recipe makes about 20–24 truffles, depending on size. Serve them with espresso, cappuccino, or after-dinner coffee for the ultimate tiramisu experience.

Variations

Skip the white chocolate coating and roll the truffles directly in cocoa powder for a more traditional look.
Add mini chocolate chips to the filling for extra texture.
Use dark chocolate instead of white chocolate for a richer finish.
Add a pinch of espresso powder for deeper coffee flavor.
Drizzle with melted dark chocolate for decorative contrast.

Storage Tips

Store truffles in an airtight container in the refrigerator for up to 5 days. Because of the mascarpone, they should always be kept chilled.

For longer storage, freeze in a single layer, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.

FAQs

Can I make these without alcohol?

Yes, simply omit the coffee liqueur. The espresso provides plenty of flavor on its own.

Why is my mixture too soft to roll?

The mascarpone may be very soft. Chill the mixture for 20–30 minutes before shaping.

Can I use cream cheese instead of mascarpone?

You can, but the flavor will be slightly tangier and less rich than traditional tiramisu.

How do I keep the chocolate coating smooth?

Make sure the truffles are well chilled and the chocolate is fully melted and smooth before dipping.

Final Thoughts

These Tiramisu Truffles are a simple yet elegant dessert that captures everything we love about classic tiramisu — creamy mascarpone, bold espresso, and that signature cocoa finish. They’re beautiful, indulgent, and perfect for sharing.