Boozy Tiramisu

Tiramisu is a really easy dessert with no cooking or baking involved. Adding a bit of booze makes it adults-only!     

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*Post updated May 2026

Coffee comes in many varieties, from mild to bold, like espresso. I think espresso is for true coffee enthusiasts because it’s so strong, though it’s a bit too intense for my taste.

That said, there are plenty of recipes where only espresso will do.

Have you ever tried making coffee ice cream or granita? Coffee granita, a semi-frozen dessert made from sugar and coffee, is a favourite of mine—cooling and refreshing on a hot day.

Then there’s this tiramisu; I love the bittersweet flavour of coffee-soaked sponge topped with sweetened mascarpone. Best of all, there’s no cooking involved, and it can be made in advance, making it the perfect dinner party dessert.

Ingredients

• espresso coffee

• Tia Maria (coffee liqueur)

• Savoiardi biscuits (fine sponge fingers)

• egg whites

• Mascarpone cheese

• runny honey

• Marsala

• cocoa powder and chocolate flakes for sprinkling

Tiramisu calls for strong coffee, making espresso the ideal choice. Like many coffee enthusiasts, we have a machine to brew the perfect shot, but the cost of pods can really add up! 

My recipe is inspired by Nigella Lawson’s version, which I adore for the addition of Marsala that gives the mascarpone a delicate hint of sweetness. 

I also include honey, though I’ve found that half a teaspoon of vanilla extract works just as well and offers a less sweet alternative.

You might also like this extra special Ice Cream Sundae recipe.  

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

boozy tiramisu, tiramisu nigella, easy tiramisu recipe,

dessert

Italian

Yield: 2

Author: Jan Bennett

Boozy Tiramisu

Boozy tiramisu - based on a Nigella Lawson recipe.

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

• 100 ml of espresso coffee
• 2 tablespoons Tia Maria (coffee liqueur)
• 6 savoiardi biscuits (fine sponge fingers)
• 2 large egg whites - free range, of course
• 250 g Mascarpone cheese
• 2 tablespoons of runny honey
• 2 tablespoons of Marsala
• cocoa powder and chocolate flakes for sprinkling

Instructions

1. Brew the espresso, measure out 100 ml (no more), mix in the Tia Maria, and let it cool.
2. Break each Savoiardi sponge finger into about 4 pieces and place them in the bottom of your serving bowl or bowls. Pour over the cooled espresso mixture and press down gently, making sure the biscuits are soaked all over.
3. Whisk the egg whites until they form soft peaks, and set aside.
4. Put the Mascarpone into another bowl, adding the honey. Mix, and when smooth, slowly add the Marsala.
5. Fold in the egg whites, a third at a time, then dollop this mixture over the coffee-soaked savoiardi in each dish. Let it chill in the fridge for at least 2 hours, or up to 24 hours.
6. When you are ready to serve, dust with cocoa powder and sprinkle over the chocolate.

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