Use a food processor to grind the biscuits into fine crumbs.

Mix with coffee.

Add the powdered sugar.

Then add the mascarpone.

Finally, pour in the whipped cream, obtaining a smooth, slightly viscous texture that allows you to shape the mixture however you like.

This can be done with two teaspoons.

First, I fill one of them with the resulting mixture. For example, I put blueberries in it. Then I cover everything with the second device, which is also filled with dough. Or you can just use your hands to form a dessert ball.

In both cases, roll each cookie in the cocoa mixture.

Transfer to a parchment-lined baking sheet. Store in the refrigerator until ready to serve. Once cooled, they are much more flavorful.