A quick and delightful twist on the classic tiramisu, transformed into little chocolatey, coffee-flavored bites. I love it for its playful nature and simplicity: no baking required, just mix, shape, and finish with cocoa.

Express Tiramisu Balls

Why You’ll Love This Recipe

I absolutely love this recipe because it takes the traditional tiramisu and turns it into easy, bite-sized treats. It’s quick, no-bake, and packed with creaminess from the mascarpone and coffee. Perfect for a last-minute dessert or a sweet snack. Whether you’re a coffee lover or a chocolate enthusiast, these are sure to please everyone.

ingredients

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

400g ladyfingers
4 tablespoons powdered sugar
300g mascarpone (good quality, high-fat content)
130ml cold espresso (freshly made and cooled for the best flavor)
Unsweetened cocoa powder, high-quality

directions

Prepare the ladyfingers
I crush the ladyfingers finely in a large bowl, either by hand or using a food processor, until they resemble breadcrumbs.
Mix the ingredients
I add the powdered sugar to the crumbs, then the mascarpone at room temperature and the cold espresso. I start mixing gently, then increase the speed until the mixture is smooth and firm enough to hold its shape.
Shape the balls
I take small portions of the mixture, about a tablespoon each, and roll them between my palms to form 3–4 cm (1–1.5 inch) balls. If the mixture sticks to my hands, I lightly dampen my palms with cold water.
Finish with cocoa
I pour the cocoa powder into a shallow dish, roll each ball in the powder until fully coated, and shake off the excess.

Servings and timing

Servings: About 20-24 balls, depending on size.
Prep time: 15–20 minutes.
Chill time (optional): You can refrigerate the balls for 30 minutes to firm them up before serving.

storage/reheating

I store the tiramisu balls in an airtight container in the refrigerator for up to 3 days. Before serving, I let them sit at room temperature for 10-15 minutes so they soften slightly. It’s best not to freeze them, as the mascarpone texture may suffer.

FAQs

What size should the balls be?

I aim for 3–4 cm (about 1 inch) in diameter, which is roughly a tablespoon of the mixture. This gives a nice, bite-sized treat that’s not too big.

Can I substitute the espresso with regular coffee?

Yes, but I recommend using a very strong coffee to maintain that bold flavor. Espresso gives a richer, more intense taste, but regular coffee can work just fine if it’s strong enough.

Can I use a different type of sugar?

You can try regular granulated sugar, but powdered sugar dissolves better and gives the mixture a smoother texture. I prefer using powdered sugar for this reason.

Can I add a crunchy element?

Definitely! I sometimes add crushed toasted hazelnuts or pistachios to the mixture before shaping the balls. It adds a lovely crunch and a bit of extra flavor.

Can I make these dairy-free?

Yes! I can swap the mascarpone for a dairy-free alternative made from soy or cashews (about 300g), and use a non-dairy coffee. The texture will be slightly different but still delicious.

Conclusion

I love making these express tiramisu balls because they’re simple, quick, and fun to share. The intense coffee flavor, creamy mascarpone, and bittersweet cocoa combine to create the perfect treat. They store well and are always ready to enjoy. I’m sure they’ll become a favorite in your kitchen too!