Tiramisu Balls

Ingredients

• 12 Savoiardi sponge finger biscuits
• 2 tbsp icing sugar
• 85g mascarpone cheese, chilled
• 2-4 tbsp strong brewed coffee, cooled
• 2 tbsp cocoa powder, for rolling

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.