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Tiramisu Truffles
Benchi

Tiramisu Truffles Made Perfect in Your Pressure Cooker

These tiramisu truffles are creamy, bold, and come together easily using the magic of a pressure cooker. Perfect for a quick dessert that feels indulgent with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 120
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1/3 cup mascarpone cheese (at room temperature)
  • 12 savoiardi biscuits (also called ladyfingers)
  • 3 tbsp brewed espresso coffee (strong and fresh)
  • 3 tsp powdered sugar (sifted)
  • cacao powder (for dusting)

Equipment

  • food processor

Method
 

Instructions
  1. Start crushing your savoiardi biscuits in a food processor. Pulse ‘til they’re finely crushed but not dust.
  2. In a medium bowl, mix mascarpone cheese, hot brewed espresso coffee, and powdered sugar real smooth.
  3. Add in the crushed biscuits to the mascarpone mix. Stir well ‘til you get a dough-like consistency.
  4. Now, grab small portions and roll ‘em into bite-sized balls with your hands.
  5. Line a baking sheet with parchment and place your balls down, spaced just a little apart.
  6. Pop that tray right into the fridge for 30 minutes so the truffles firm up good.
  7. Before serving, dust your truffles with cacao powder all over. Be generous.
  8. Enjoy chilled from the fridge — rich, creamy, and filled with tiramisu goodness.