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    Tiramisu Truffles

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    Tiramisu Truffles

    'Pick me up', as tiramisu translates, could be a reference to the espresso that gives this Italian pudding a kick. Here, morsels of tiramisu are enrobed in chocolate, so you can pop them in your mouth whole, and wash them down with more coffee.

    • Preparation time: 220 minutes
    • Total time: 3 hours 40 minutes 60 minutes 60 minutes 60 minutes 40 minutes

    Makes: 18


    • 2 tbsp espresso coffee
    • 2 tbsp marsala
    • 8 sponge fingers
    • 100 ml double cream
    • 75 g caster sugar
    • 2 egg yolks
    • 250 g mascarpone
    • 200g dark chocolate chopped


    1. Mix the espresso with the marsala in a shallow dish and add the sponge fingers; let them soak for 2 minutes or so, turning halfway. Mash roughly with a fork and set aside. Beat the cream with 1 tbsp sugar until stiff. Whisk the egg yolks with the remaining sugar at a high speed for 5 minutes, until creamy and almost white. Beat in the Mascarpone a spoonful at a time, then lower the speed and slowly whip in the cream. Stir in the sponge fingers.
    2. Spread the cream mixture out in a square baking dish, then freeze for one and a half to two hours. Once it’s hardened a bit, use a small melon-baller to scoop the firm tiramisu out into little spheres. Place on a baking paper-lined tray; freeze for a further hour until solid.
    3. Melt the chocolate, then use a fork to dip each frozen tiramisu ball in it quickly, coating completely. Return the truffles to the lined tray and refreeze for another 20 minutes. Rest at room temperature for 10 minutes before eating or store in a sealed container in the freezer to for up to 3 days.

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