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.
Equipment
- 1 Mixing bowl Medium size for combining ingredients
Ingredients
Main Ingredients
- ⅓ cup mascarpone cheese at room temperature
- 12 savoiardi biscuits also called ladyfingers
- 3 tablespoon brewed espresso coffee strong and fresh
- 3 teaspoon powdered sugar sifted
- cacao powder for dusting
Instructions
Instructions
- Start crushing your savoiardi biscuits in a food processor. Pulse ‘til they’re finely crushed but not dust.
- In a medium bowl, mix mascarpone cheese, hot brewed espresso coffee, and powdered sugar real smooth.
- Add in the crushed biscuits to the mascarpone mix. Stir well ‘til you get a dough-like consistency.
- Now, grab small portions and roll ‘em into bite-sized balls with your hands.
- Line a baking sheet with parchment and place your balls down, spaced just a little apart.
- Pop that tray right into the fridge for 30 minutes so the truffles firm up good.
- Before serving, dust your truffles with cacao powder all over. Be generous.
- Enjoy chilled from the fridge — rich, creamy, and filled with tiramisu goodness.
Notes
Chill for at least 30 minutes before serving and dust with cacao just before enjoying for the freshest taste.