For the Tiramisu Truffles
For the Mascarpone Cream
Pulse the savoiardi in a food processor until very fine, like sand. Alternatively, place them in a zip-top bag and crush with a rolling pin.
In a medium mixing bowl, gently mix the cold mascarpone with the crushed savoiardi, cooled espresso, and powdered sugar (if using). Mix until a soft, moldable dough forms. It should hold its shape without being too sticky.
Roll into 2-tablespoon balls using a cookie scoop, if you have one. Place on a plate in a single layer and refrigerate for at least 30 minutes, or until ready to serve.
Right before serving, generously toss in unsweetened cocoa powder to coat.
And prepare the cream: whip the mascarpone with the powdered sugar, heavy cream, and vanilla (if using) until smooth, light, and airy, reaching your desired consistency. Do not overmix.
Serve the tiramisu truffles chilled, with a spoonful or piped swirl of mascarpone cream on the side for an extra creamy, elegant touch.
