Ingredients:

  • 7 oz Ladyfingers (Savoiardi biscuits)
  • 8 oz Mascarpone cheese, room temperature
  • 1/4 cup powdered sugar, sifted
  • 2 tbsp strong espresso, cooled
  • 1 tsp pure vanilla extract
  • 1 tbsp dark rum
  • 1/4 cup unsweetened cocoa powder

Instructions:

  1. Place the ladyfingers in a food processor and pulse until they reach a fine, sandy consistency with no large chunks remaining.
  2. In a medium bowl, whisk the 8 oz room temperature mascarpone with 1/4 cup sifted powdered sugar and 1 tsp vanilla extract until smooth.
  3. Stir the 1 tbsp dark rum into the 2 tbsp cooled espresso. Pour this liquid into the mascarpone mixture and stir gently to combine.
  4. Add the ladyfinger dust to the wet mixture. Use a spatula to fold everything together until a thick, uniform dough forms.
  5. Cover the bowl and refrigerate for 15 minutes. Note: This allows the crumbs to fully hydrate and the fats to firm up.
  6. Use a small scoop to portion out the dough. Roll between your palms until you have 22 smooth, even balls.
  7. Place 1/4 cup cocoa powder in a shallow bowl. Toss each ball in the powder until completely and evenly coated.
  8. Let the finished truffles sit in the fridge for another 10 minutes to help the cocoa grip the surface before serving.