Crush the biscuits

• Crush the ladyfinger biscuits into fine crumbs.

Make the tiramisu mixture

• Whisk the mascarpone with the powdered sugar until smooth.
• Stir in the cooled espresso and the biscuit crumbs until a firm, scoopable mixture forms.

Shape the balls

• Roll the mixture into small balls with your hands.
• Place them on a tray.

Chill

• Chill the balls until firm.

Coat and serve

• Roll the balls in cocoa powder, or dip them in melted dark chocolate.
• Serve cold.