Tiramisu might be one of those desserts that everyone has heard of and loves. An Italian favorite consisting of coffee-soaked cookies layered with mascarpone and cocoa, what’s not to love?

I must admit, I have never actually made this dessert.  I think the reason is mostly because I don’t have one of those lovely trifle dishes that tiramisu is usually prepared in.  A secondary reason is that soaking the cookies always sounded a bit labor intensive to me.  When I came across this particular recipe I was intrigued and so excited that I went out immediately and bought some ladyfingers (I already had every other ingredient in my pantry).  I was excited because…well, no soaking and no trifle dish!  And intrigued because I wondered if they could actually TASTE like tiramisu.

I really love baking.  I enjoy the process, I love the way it makes the house smell so delicious and comforting and I most especially love eating baked goods.  But it is nice (and possibly mandatory) to have a simple, no-bake recipe in your back pocket for those times when you are simply all baked out.  For when you invite someone to dinner last minute and need something special for dessert but just don’t have the time (or oven space) to start baking.  And most importantly, if you don’t really like to bake, these are perfect for you!  You get that unmistakable flavor in these tiny little bite-sized treats.  It’s amazing, they taste exactly like tiramisu!

These tiramisu balls are a terrific, quick dessert to make this upcoming Valentine’s Day. For anyone that might be intimidated by baking but wants to impress someone special, I encourage you to give these a try.  They are very simple to make. But be careful, they are addicting!

Here’s what you will need to make approximately 16 tiramisu balls…

Recipe

3.5 oz. hard ladyfingers (12 cookies)

1/2 cup confectioners sugar

1/2 tbsp instant espresso powder

1/4 tsp ground cinnamon

1/3 cup mascarpone

1/2 tbsp coffee-flavored liqueur (I use Kahlua)

Coating

1 tbsp confectioners sugar

1 tbsp unsweetened cocoa powder

Method

In a food processor, pulse the cookies, 1 cup confectioners sugar, espresso powder and cinnamon until very finely ground. Add the mascarpone and liqueur and process until the dough comes together.  Roll a small amount of dough (depending on the size you prefer), one by one, into balls and transfer to a baking sheet. Cover and refrigerate for 30 minutes.

Meanwhile, in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar.  Add the balls, one at a time, gently tossing to coat completely.

Recipe adapted from Rachael Ray