Method

1. Crush the biscuits. If using a food processor: Add the Savoiardi biscuits and pulse until they form fine crumbs. If using a plastic bag: Place the biscuits in a large zip-lock bag (leave a small gap for air to escape), then crush using a rolling pin until fine.

2. Mix the ingredients. In a medium bowl, combine the biscuit crumbs, icing sugar, mascarpone cheese, and 2 tablespoons of coffee. Mix until the mixture holds together when pressed between your fingers. If it feels too dry, gradually add a little more coffee until it binds well. If it becomes too wet or sticky, refrigerate the mixture for 30–60 minutes until firm enough to handle.

3. Roll into balls. Scoop out heaped teaspoon-sized portions (about 1.5 tablespoons) and roll into balls using your hands. A small cookie scoop can help keep them uniform.

4. Coat. Place the cocoa powder in a shallow bowl. Roll each ball in the cocoa to coat.

5. Chill and serve. Enjoy immediately or store in an airtight container in the fridge. Best eaten within 3–4 days.

Note: Cocoa powder adds a slightly bitter finish—feel free to coat the balls in desiccated coconut, crushed nuts, or finely grated chocolate if preferred.

Original Recipe – Eats Delightful