2. Crush the Cat Tongue Cookies:
• Take the cat tongue cookies (or ladyfingers if you can’t find cat tongue cookies) and break them into smaller pieces. You can do this by placing them in a ziplock bag and gently crushing them with a rolling pin or simply breaking them with your hands. You want a coarse, crumbly texture, not a fine powder.
3. Mix the Tiramisu Filling:
• In a large mixing bowl, combine the mascarpone, powdered sugar, and vanilla sugar. Using a hand mixer or a whisk, beat the ingredients until smooth and creamy. The mascarpone cheese should blend seamlessly with the sugars, creating a rich, velvety filling.
4. Combine with Coffee and Amaretto:
• Add the coffee mixture and the amaretto to the mascarpone mixture. Mix until fully incorporated. The amaretto adds a delicious nutty flavor that perfectly complements the coffee, but if you prefer a non-alcoholic version, you can skip it or replace it with a little bit of extra coffee flavor.
5. Incorporate the Cookies:
• Gradually stir in the crushed cat tongue cookies until everything is well combined. The cookies will absorb the coffee and mascarpone mixture, helping the dough to come together. At this point, you should have a sticky yet thick dough-like consistency.
6. Shape the Tiramisu Balls:
• Using your hands, scoop out portions of the mixture and roll them into small balls, about the size of a walnut (around 1 inch in diameter). You should be able to make 15 to 20 balls depending on the size.
7. Coat with Cocoa Powder:
• Place the cocoa powder in a shallow bowl. Gently roll each Tiramisu ball in the cocoa powder to coat them evenly. This gives them that signature “Tiramisu” look and adds an extra layer of flavor.
8. Chill and Serve:
• Once all the Tiramisu balls are rolled and coated, place them on a plate or tray and refrigerate for at least 1 hour to firm up. Chilling them allows the flavors to meld together and gives the balls a satisfying, firm texture.
• Serve chilled and enjoy these delicious little treats that are bound to be addictive!