Tiramisu Balls Recipe

Today I have a recipe that is unbelievably delicious and practical. With the softness hiding beneath the truff image, it has a real tiramisu taste.

All the ingredients are carefully prepared, not 20, not 15, exactly 17 biscotti savoiardi is used. Because when I first tried this recipe, there were 17 biscuits in the half-pack in the cupboard :) Some famous dishes or objects have known for centuries and they have very striking stories. This recipe can never be famous. Can anything ever become famous for such a funny story? She discovered this recipe when she found 17 leftover biscuits in the cupboard. Possible? Of course not:)

I now want to explain some important points about the recipe.

Is cocoa powder too strong, can I use something else instead?

Cocoa will of course give some bitterness to the desert, this is one of the most distinctive features of cocoa and tiramisu. My personal opinion is that if you can't stand this bitterness, then tiramisu is not for you. If you want to make tiramisu, you should use cocoa powder. If you don't want to use cocoa powder, you shouldn't call it tiramisu. Inspired by tiramisu, you can make a different desert and cover it with grated coconut or finely ground hazelnut / walnut / almond.

Isn't the sugar too little?

You don't read it wrong, yes, there is only one teaspoon of sugar in the recipe. We use it for the sake of coffee and cocoa powder. Otherwise it would not be necesary as biscotti savoiardies are already very sweet.

Is filtered coffee a must?

Not a must of course, but you can get the best result with filtered coffee. Sugar-free instant coffee is also an option.

What can I use instead of biscotti savoiardi?

This is the same with cocoa powder. If you want to make a dessert with tiramisu taste you should use biscotti savoiardies. You can't call it tiramisu when you use cakes, cookies or petit beurre biscuits.

You can keep it in the refrigirator for 3 days. It can't be frozen.

Enjoy the recipe...

Bon appetit...