Tiramisu Balls

To avoid lumps, it's best to first mix the powder with a small amount of water, then add the rest.

The espresso should be really cold so the mascarpone doesn't become runny later.

The crumbs should be moist but not soggy — add the espresso gradually.

Don't beat too long to keep the cream stable.

If the mixture is too soft, chill briefly; if it's too firm, add a splash of espresso.

With slightly damp hands the mixture sticks less.

For an extra-fine finish, sift the cocoa powder before rolling.

They taste best after a few hours in the fridge when they've had time to meld.