Inspired by this Youtube video, I was elated to see two of my favourite things together. Mochi AND the beautiful coffee/cocoa flavours of tiramisu. I decided to make my own version of the tiramisu mochi using ingredients I already had, and added some sweet alcohol to spice things up!
I love that tiramisu doesn’t have to be restricted to a traditional form using ladyfingers. I’ve enjoyed it in cake form as well as different variants like matcha tiramisu (matchamisu).
These delightful tiramisu mochi balls don’t take long to make and are guaranteed to be a huge crowd pleaser. My favourite way to eat it is at room temperature when the filling is softened. It tastes great frozen too and reminds me of ice cream mochi balls.
Give this recipe a go! It’s super fun to roll your own mochi. Make sure you tag your creation with @ultimateomnoms on Instagram so I can give you a shoutout!
- 110 g mascarpone cheese (softened)
- 25 g castor sugar
- 100 ml whipping cream
- Dash of marsala, Baileys or your choice of sweet alcohol (optional)
- 145 g glutinous rice flour
- 1 Tbsp instant coffee powder
- 200 ml milk
- 90 g castor sugar
- 1 pinch salt
- Cornflour to dust bench
- Cocoa powder to sprinkle
- Beat the mascarpone cheese with castor sugar until incorporated.
- Add whipping cream and continue beating until combined
- Optional: add your choice of alcohol and mix.
- Spoon into moulds or on a plate and leave to harden in the freezer.
- Combine all the ingredients for the mochi in a microwaveable bowl. Cover with a plate or clingwrap and microwave for 1 minute. Take it out to mix and microwave for another minute. Leave to cool.
- On a flat bench surface, generously dust with cornflour.
- Divide the mochi into sizeable pieces for the filling. Roll out the dough and wrap the frozen filling inside. Roll to shape into a round ball.
- Repeat until all the filling is used up.
- To serve, dust with cocoa powder on top.