Brew espresso coffee and allow it to cool.

Blitz the savoiardi biscuits in a blender or food processor to a powder consistency.

In a bowl, add the mascarpone cheese and powdered sugar. Add the cooled espresso and mix to create the cream mixture.

Add the crushed biscuits to the bowl, and stir together until well combined. The mixture should be thick, like a batter.

Spoon about a teaspoon of the mixture into your hands and roll it into a ball. Place on a plate and repeat with the remaining mixture to form about 10 balls.

Place the truffle balls in the fridge to set for 1 hour. For a firmer texture, refrigerate longer.

In a small bowl, add cacao powder and coat each truffle ball by rolling it in the powder. Serve and enjoy.