• 180 gr savoiardi (lady fingers) crushed
  • 50 gr icing sugar
  • 250 gr mascarpone (room temperature)
  • 2 tsb Marsala or other sweet liquor as Sherry
  • 80 ml ristretto coffe



In a food processor add the savoiardi cookies and pulse until completely crushed, then add the mascarpone cheese and using a rubber spatula mix until smooth, add the sugar, the espresso, Marsala and stir. The dough should be thick. Cover and refrigerate for at least 4/5 hours. Remove from the fridge and roll the dough into small truffles size and coat them lightly in cocoa powder. Consume immediately or refrigerate in an airtight container for up to 1 week.