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Boozy Tiramisu Recipe

Coffee comes in many different varieties ranging from weak to strong in taste such as espresso.  I say espresso is for proper die hard coffee lovers since it is very strong, personally as a drink it’s too strong for my liking.  But with that said there are many recipes in which espresso can be used and nothing but espresso will do. 


Have you ever tried making your own coffee ice cream or granita?  Coffee granita (a semi-frozen dessert made from sugar and coffee) is another favorite of mine as it is so cooling and really refreshing on a hot day.

Then there's Tiramisu; I really like the bitter-sweet taste of the coffee soaked sponge topped with sweetened Mascarpone.  By the way there's no cooking involved, it's pretty much effortless to make and can also be made in advance making it the perfect dinner party dessert.

Tiramisu needs to be made with strong coffee and so espresso is perfect.  Of course like most people that are into coffee we have a coffee machine to get the perfect espresso.  Paul (the husband) is a true coffee lover but the pods are so expensive it kinda gets out of hand keeping up with the cost!
Having been sent some Nespresso pods from Gourmesso to try, I was pleased to find we can't find any difference in taste and they're also loads cheaper too; they're also compatible with Nespresso machines and have 25 blends to choose from.


My Tiramisu recipe is based on one by Nigella Lawson because I particularly like that she adds Marsala which gives a nice sweetness to the Mascarpone.  Honey is also added but I've found half a teaspoon of vanilla extract also works well and of course isn't as sweet.
Yield: 2

Best Boozy Tiramisu Recipe

prep time: cook time: total time:


100ml Espresso coffee
2 tbs Tia Maria (coffee liqueur)
6 Savoiardi biscuits (fine sponge fingers)
2 Large egg whites - free range of course
250g Mascarpone cheese
2 tbs Runny Honey
2 tbs Marsala
Cocoa powder and chocolate to sprinkle


Make the espresso and measure out 100ml.  Add the Tia Maria, then leave it to cool.

Break each Savoiardi sponge finger into about 4 and put them into the bottom of your dishes.  Pour over the cooled espresso mixture and press down gently making sure the biscuits are soaked all over.

Whisk for the egg whites until they form soft peaks, and set aside.

Put the Mascarpone into another bowl, adding the honey.  Mix together and when smooth, slowly mix in the Marsala.

Fold in the egg whites, a third at a time, then dollop this mixture over the coffee soaked Savoiardi in each dish.

Leave them to stand in the fridge for at least an hour or up to 24 hours.  When you are ready to serve, dust with cocoa powder and sprinkle over the chocolate.
Created using The Recipes Generator


What’s your favorite coffee recipe?

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