Tastes of Home: Let’s Call Them… Tiramisù Meatballs!

By MariaVittoria Arienzo

Hello everybody!
Welcome back to my blog!
Today I’m going to share with you something I’ve finally made, rather than something I ate outside!

TARTUFI AL CAFFE’ (Truffle coffee )

Espresso and instant coffee, mascarpone, sugar, and mixed dry biscuits are the only basic ingredients needed to make these delectable and energizing no-bake treats, which can be prepared in less than ten minutes.

After turning on some music, I grabbed all the ingredients and got to work baking.

How to make them

To serve them, just crush the biscuits in a mixer bowl, combine them with the coffee, mascarpone, and granulated sugar in a bowl, and then shape the resulting soft yet pliable dough into numerous walnut-sized balls. The bon bons will be irresistible and melt-in-your-mouth pastries that can be served as a snack, at the end of the meal, or in the dessert section of a party buffet. All you need to do is roll them in bitter cocoa powder and let them harden in the refrigerator for approximately an hour.

Let’s Start

In the bowl of a mixer, first gather the dry biscuits (I used savoiardi because that’s all I had) and thoroughly mix until they’re powdered. However, since I don’t have this kind of tools at home, I just used my hands to break the biscuits and a glass cup to make them thinner.

During this process don’t forget to prepare your coffee so you don’t waste time…

After coffee is done and it is also a little bit cooler pour it into a bowl with the mixed biscuits, mascarpone, and granulated sugar… and then add mascarpone and a good mix.

At this stage, use your hands to shape several walnut-sized balls out of small bits of dough.
Roll the acquired truffles in the bitter cocoa powder.
When the truffles are ready, place them on a serving plate and repeat until all of the mixture has been used. Then, put them in the refrigerator and let them set for around an hour.

But now? I have extra eggs and extra mascarpone… What am I going to do with that? …

MASCARPONE CREAM!!!

A traditional pastry, mascarpone cream is most commonly used as a base for tiramisù or as a topping for pandoro or panettone during the holidays.

INGREDIENTS

• Mascarpone at room temperature 500 g
• Sugar 125 g
• 4 Egg yolks at room temperature
• Water 50 g

I divided everything by 2 because I just had 250gr of Mascarpone ( which is half of 500gr)

Let’s start!

Pour the water 1st and the granulated sugar 2nd into a pot, stir gently, and heat the mixture.The syrup is done when tiny, white bubbles appear on the surface.

 Begin beating the egg yolks. Reduce the pace of the whisk and keep it moving while you gradually pour the syrup over the egg yolks. Keep whipping until it cools completely. The pate à bombe, the foundation of numerous pastry dishes, is made in this manner.

Using a spatula , soften the mascarpone in a bowl. Slowly pour in the now-cold egg yolk mixture. Add with a whisk, stirring slowly to create a smooth cream.

I also added some Rum (for desserts) into the mascarpone cream! 🤫

FINAL RESULT!

They tasted like tiramisù in the end, which is to be expected. The tiramisù’s ingredients were essentially the same. However, I enjoyed them and they’re a more accessible snack option.

Send me picture if you are ever going to try this recipe!!!