Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 200 g ladyfinger biscuits (savoiardi)
- 120 g mascarpone cheese
- 45 ml honey
- 60 ml strong brewed espresso, cooled
- 1 tsp vanilla extract
- 44 ml dark cocoa powder, for dusting
- 1 pinch fine sea salt
Method
Break 200 g ladyfinger biscuits (savoiardi) into a food processor and pulse until you have a fine crumb.
Transfer the crumbs to a large bowl. Add 120 g mascarpone cheese, 45 ml honey, 60 ml strong brewed espresso (cooled), and 4.9 ml vanilla extract. Mix with a spatula or your hands until a soft dough forms. Because honey is more liquid than dates, the dough will be stickier — if it feels too wet, mix in a few extra crushed ladyfinger crumbs until it comes together.
Scoop roughly 1 tablespoon of mixture at a time and roll between your palms into smooth balls. You should get about 20 balls. If the dough is sticking to your hands, pop the bowl in the fridge for 10–15 minutes first to firm it up.
Place 44 ml dark cocoa powder in a shallow bowl. Drop the balls in a few at a time and roll to coat evenly. Shake off excess.
Place the coated balls on a lined tray and refrigerate for at least 30 minutes to firm up. The flavours meld beautifully as they chill.
