Steps

• 1 – Start by preparing the coffee in which you dissolve the sugar and add the rum. Let it cool well.

  

• 2 – When the coffee is cold, place the ladyfingers in the blender bowl and grind them into powder, set aside.

  

• 3 – In a bowl, combine the mascarpone and the cold coffee.

  

• 4 – Mix the coffee with the mascarpone well using a spoon.

  

• 5 – Add the ground ladyfingers and mix well until you get a homogeneous and compact mixture.

  

• 6 – Take about 10-15 grams of dough at a time and use your hands to form a ball. Roll each ball in unsweetened cocoa and place it in a cupcake liner on a tray.

  

• The balls are moist and a bit soft, don’t worry it’s normal. Continue forming the truffles until the dough is finished, then place them in the refrigerator for at least 1 hour. They will become firmer.

  

• WITH BIMBY: Start by preparing the coffee in which you dissolve the sugar and add the rum. Let it cool well. In the bowl, place the broken ladyfingers and blend for 10 seconds at speed 5.

• Add the mascarpone by spoonfuls and mix for 10 seconds at speed 4. Then add the cold coffee and mix for 15 seconds at speed 4.

  Remove the mixture from the bowl, if too soft place it in the refrigerator for 30 minutes to firm up, then you can proceed with forming the truffles. (See above for how to proceed – step 6)