Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Tiramisu Truffles with Mascarpone Cream (Easy Recipe with No Eggs)
These irresistible tiramisu truffles are made with crushed savoiardi, creamy mascarpone, and espresso, then dusted with cocoa powder for the classic tiramisu flavor in bite-sized form. Served with a light mascarpone cream, they’re an elegant no-bake no-eggs Italian dessert perfect for entertaining or a sweet treat anytime
This post is written in collaboration with Real Italian Cheese and Italian Crafted. All opinions are mine alone.
If you love tiramisu, these tiramisu truffles are going to become one of your favorite little desserts.
They have everything we love about the classic Italian dessert — coffee, mascarpone, cocoa, and that creamy melt-in-your-mouth texture — but in a beautiful bite-sized treat.
Each truffle is soft and rich, dusted with cocoa powder, and served with a light mascarpone cream that makes them even more indulgent.
What I love most about this recipe is how simple and approachable it is. There’s no baking involved, no eggs to worry about, and it comes together with just a handful of ingredients.
The crushed savoiardi absorb the espresso, the mascarpone makes the mixture creamy and smooth, and in just a few minutes you have a dough ready to roll into elegant little truffles.
They’re perfect for entertaining, holiday trays, coffee breaks, or anytime you want a quick Italian dessert that feels special.
Ingredients That Make These Tiramisu Truffles So Good
One of the reasons this recipe works so beautifully is the quality and balance of the ingredients. Each one plays an important role.
Savoiardi (Ladyfingers): Savoiardi are the classic cookies used in traditional tiramisu. When crushed, they create the base of these truffles and absorb the espresso beautifully. They give the truffles their structure while still keeping them soft and delicate.
Mascarpone: Mascarpone is a rich Italian cream cheese that gives these truffles their luxurious, velvety texture. It’s made from cream rather than whole milk, which makes it incredibly smooth and naturally creamy. Its mild flavor blends perfectly with coffee and cocoa.
Espresso: Strong espresso gives these truffles their signature tiramisu flavor. It adds depth and just the right amount of bitterness to balance the sweetness of the mascarpone and powdered sugar.
Cocoa Powder: A generous dusting of unsweetened cocoa powder gives the truffles that classic tiramisu finish and adds a slightly bitter chocolate note that complements the espresso.
Mascarpone Cream: The light mascarpone cream served alongside the truffles adds an extra creamy element. It’s made by folding whipped cream into mascarpone, creating a soft, airy texture that pairs beautifully with the rich truffles.
Tips for Perfect Tiramisu Truffles
Even though this recipe is very simple, a few small tips will help you get the best texture and flavor.
Crush the savoiardi finely.
For the smoothest truffles, the ladyfingers should be crushed into very fine crumbs. A food processor works best, but you can also crush them in a zip-top bag with a rolling pin.
Add espresso gradually.
Start with the smaller amount of espresso and add more only if needed. The mixture should be soft but still easy to shape into balls.
Chill the mixture if it becomes too soft.
If the dough feels sticky, place it in the refrigerator for about 15–20 minutes before rolling the truffles.
Dust with cocoa just before serving.
Cocoa powder can absorb moisture over time, so dusting right before serving keeps the truffles looking beautiful.
Storage Tips
These tiramisu truffles store very well, making them perfect for making ahead.
Refrigerator:
Store the truffles in an airtight container in the refrigerator for up to 3 days. The mascarpone cream should also be kept refrigerated … but best if made right before serving!
Before serving:
Let the truffles sit at room temperature for about 10 minutes so they soften slightly and the flavors really shine.
Freezing:
You can freeze the truffles (without the cocoa coating) for up to 1 month. Thaw them overnight in the refrigerator, then dust with cocoa powder before serving.
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These tiramisu truffles with mascarpone cream are proof that simple ingredients can create something truly special. With just a few pantry staples and a little mixing, you get a dessert that feels elegant, indulgent, and unmistakably Italian.
Perfect with a cup of espresso — and guaranteed to disappear quickly!
Ready to make it too?!? Here is my recipe for you!
Italian Tiramisu Truffles with Mascarpone Cream (Easy Recipe with No Eggs)
These irresistible tiramisu truffles are made with crushed savoiardi, creamy mascarpone, and espresso, then dusted with cocoa powder for the classic tiramisu flavor in bite-sized form. Served with a light mascarpone cream, they’re an elegant no-bake no-eggs Italian dessert perfect for entertaining or a sweet treat anytime
Servings:
15
Prep Time
20 min
Cook Time
Resting Time
1 hr
Total Time
Ingredients
- 7 oz (200 g) savoiardi (ladyfingers), finely crushed
- 8.8 oz (250 g) mascarpone cheese, cold
- 1/4 cup (60 ml) strong espresso, cooled
- 1–2 tablespoons powdered sugar (optional)
- Unsweetened cocoa powder, for dusting
- 2 oz (60 g) mascarpone, cold
- 3/4 cup (180 ml) heavy whipping cream
- 1–2 tablespoons powdered sugar (to taste)
- ½ teaspoon (2–3 ml) vanilla paste or extract (optional)
Instructions
- Pulse the savoiardi in a food processor until very fine, like sand. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- In a medium mixing bowl, gently mix the cold mascarpone with the crushed savoiardi, cooled espresso, and powdered sugar (if using). Mix until a soft, moldable dough forms. It should hold its shape without being sticky.
- Roll into 1-tablespoon balls using a cookie scoop, if you have one. Place on a plate in a single layer and refrigerate for at least 30 minutes, or until ready to serve.
- Roll generously in unsweetened cocoa powder just before serving.
- Right before serving, prepare the cream: whip the mascarpone with the powdered sugar, heavy cream, and vanilla (if using) until smooth, light, and airy, reaching your desired consistency. Do not overmix.
- Serve the tiramisu truffles chilled, with a spoonful or piped swirl of mascarpone cream on the side for an extra creamy, elegant touch.
