A delicacy that cannot be ignored.
Ingredients
- Espresso coffee, 3 tablespoons (brewed and cooled)
- Marsala wine or Amaretto liqueur, 3 tablespoons
- Ladyfinger biscuits, 8
- Heavy cream (UHT 30%), 100 ml
- Powdered sugar, 7 tablespoons
- Egg yolks, 2
- Mascarpone cheese, 250 g
For the coating:
- Dark chocolate, about 200 g
Preparation
Cool the coffee. Mix it with the wine or liqueur in a deep plate. Dip the ladyfingers briefly, so they are half-soaked with coffee, and then crush them with a fork into about 1 cm pieces (larger than seen in the photo).
Whip the heavy cream into very stiff peaks with 1 tablespoon of powdered sugar. Separately, beat the egg yolks with the remaining powdered sugar for about 5 minutes until they are creamy and almost white. Mix with the mascarpone (preferably with a spoon to avoid changing the cheese’s consistency, which can happen if using a mixer). Gently fold the whipped cream into the mascarpone mixture, then gently mix in the soaked ladyfingers.
Transfer the mixture to a larger container and place it in the freezer for 2 1/2 hours. Use a teaspoon to scoop portions of the mixture and form balls the size of a walnut. Place the balls on a tray lined with baking paper and put them back in the freezer for 1 hour or until they harden.
Melt the chocolate in a water bath and let it cool. Stick each ball on a fork and dip it in the melted chocolate, coating the truffles with a thin layer of chocolate. Place them back on the tray and refrigerate to cool.
