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Double-Liquor Tiramisu

Print Recipe
Cool, creamy, and soaked with espresso and liquor, this double-liquor tiramisu lands rich without feeling heavy. The layers soften in the fridge, the mascarpone stays smooth, and the finish tastes deeper by the next day.
Prep Time 25 minutes
Servings 1

Ingredients

  • 240 ml strong brewed espresso or very strong coffee cooled
  • 60 ml coffee liqueur
  • 60 ml dark rum or brandy
  • 3 large egg yolks
  • 50 g granulated sugar
  • 250 g mascarpone cheese
  • 180 g ladyfingers
  • 2 tbsp unsweetened cocoa powder for dusting

Instructions

  • Stir the cooled espresso, coffee liqueur, and rum or brandy together in a shallow dish.
  • Set a heatproof bowl over barely simmering water.
  • Whisk the egg yolks and sugar until pale, slightly thickened, and warm to the touch, about 2 to 3 minutes.
  • Remove from the heat and whisk in the mascarpone until smooth.
  • Dip each ladyfinger quickly into the espresso mixture.
  • Arrange a layer in a small dish, then spread over half the mascarpone mixture.
  • Repeat with a second layer of dipped ladyfingers and the remaining cream.
  • Cover and chill for at least 2 hours, or overnight if you want a cleaner slice.
  • Dust with cocoa powder just before serving.