Preparation Steps

• Prepare the coffee and let it cool to room temperature.
• Place the boudoirs in a blender and grind them to a powder.
• Transfer mascarpone to a bowl and add the cooled coffee.
• Add powdered sugar and mix until smooth.
• Now add the powdered boudoirs and mix again until combined.
• Once the mixture is compact, take about a teaspoon and shape it into small balls.
• You should get about 30 balls, each weighing around 15 g.
• Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
• If serving immediately, let them firm up in the freezer for 30 minutes, otherwise refrigerate.
• Place the truffles in paper cups and serve your tiramisu truffles.