Tiramisu truffles with hazelnut cream are no-bake sweets: creamy, easy and irresistible, perfect to prepare in a few minutes and ideal to serve as a summer dessert or a last-minute sweet. They are a indulgent twist on the classic tiramisu, turned into handy single servings with a soft core of spreadable hazelnut cream and a coffee-scented shell.
These sweet truffles are made without raw eggs, without cream and without baking: all you need are ladyfingers, mascarpone, cold coffee and hazelnut spread. The outside is then rolled in unsweetened cocoa powder to recall the classic tiramisu flavor, but in mini format and served chilled. They are also perfect for freezing so you always have some ready to go!
Whether you serve them as after-dinner sweets, a cool snack or for a summer buffet, these tiramisu truffles will drive everyone crazy!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the tiramisu truffles
To prepare your tiramisu truffles with hazelnut cream you will need:
- 14 oz ladyfingers (about 400 g)
- 9 oz mascarpone (about 250 g — roughly 1 cup)
- 3.4 fl oz cold coffee (about 100 ml / ~1/3 cup)
- as needed hazelnut spread
- as needed unsweetened cocoa powder
Tools
- Food chopper
- Spatulas
Steps to prepare the tiramisu truffles
Preparation of the tiramisu truffles with hazelnut cream!
Finely crush the ladyfingers; you can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin.
In a large bowl, mix the mascarpone with the crushed cookies, add the cold coffee and stir until you obtain a firm mixture.
Take about 2 1/2–2 3/4 oz (70–80 g) of the mixture, flatten it between your hands, add a tablespoon of hazelnut spread, close well and shape your truffles.
Roll the tiramisu truffles in unsweetened cocoa powder so they are completely coated, and place them in paper liners (muffin liners will do).
Let the truffles rest in the refrigerator until ready to serve.
They keep well for a few days, but it’s hard to resist tasting them right away!
Tips
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