Preparation |
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25 min. |
1 | Put 250 g finger biscuits in a food processor... | ![]() |
2 | ...and grind them to a fine powder. Repeat if necessary. | ![]() |
3 | Pour the powder into a salad bowl, add 200 g Mascarpone, 1 tablespoon icing sugar, 80 g cold coffee and possibly 1 tablespoon Marsala. | ![]() |
4 | Mix by hand... | ![]() |
5 | ...until you obtain a homogeneous paste. | ![]() |
6 | Cut the dough into 90-100g pieces. | ![]() |
7 | Roll the dough into a ball between your hands... | ![]() |
8 | ...and place them as you go on a baking sheet. Place in the fridge, covered with cling film. | ![]() |
9 | A few minutes before serving, roll the balls in cocoa powder... | ![]() |
10 | ...and tap to remove excess. | ![]() |
11 | Do this for each ball, then serve within half an hour, otherwise the cocoa will moisten and turn a very dark brown, far less appetizing. | ![]() |