for 20 pieces

Mixture

200 g	sponge fingers
100 g	mascarpone
½ dl	strong espresso, chilled
½ dl	amaretto

Balls

2 tbsp

cocoa powder

Dip

150 g	mascarpone
1 dl	full cream

How it's done

Mixture

Blitz the sponge fingers in a food processor or crush finely in a plastic bag, transfer to a bowl. Add the mascarpone, espresso and amaretto, mix by hand to form a compact mass.

Balls

Shape the mixture into approx. 20 walnut-sized balls. Pour the cocoa powder into a deep dish, roll the balls in the powder, serve on a platter.

Dip

Place the mascarpone and cream in a bowl, stir until smooth, serve with the tiramisu balls.

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