Ingredients
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8 oz (225 g) cream cheese, softened
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1 cup (100 g) ladyfinger cookies (savoiardi), crushed into fine crumbs
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½ cup (60 g) powdered sugar
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1 tsp vanilla extract
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2 tsp instant espresso powder (or strong instant coffee)
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1 tbsp coffee liqueur (like Kahlúa, optional)
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8 oz (225 g) white chocolate, melted
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Cocoa powder, for dusting
Instructions
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Prepare the base – In a bowl, mix cream cheese, powdered sugar, vanilla, espresso powder, and liqueur (if using) until smooth.
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Add ladyfinger crumbs – Stir in the crushed cookies until you get a soft dough-like mixture.
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Chill – Cover and refrigerate for about 30 minutes to firm up.
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Form truffles – Roll the mixture into 1-inch balls and place them on a lined tray.
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Coat with chocolate – Dip each ball into melted white chocolate and let set on parchment paper.
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Dust with cocoa – Once the coating firms up, dust lightly with cocoa powder for the classic tiramisu finish.
✨ Tips
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For extra flair, drizzle melted dark chocolate on top.
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Store in the fridge for up to 5 days, but serve at room temperature for best flavor.