Desserts

Double-Liquor Tiramisu

Name: Double-Liquor Tiramisu
Prep time: 25 min
Total time: 25 min
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

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Prep

25 Minutes

Total

25 min

Tiramisu slice with espresso-soaked layers and cocoa dusting

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.

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

1
Stir the cooled espresso, coffee liqueur, and rum or brandy together in a shallow dish.
2
Set a heatproof bowl over barely simmering water.
3
Whisk the egg yolks and sugar until pale, slightly thickened, and warm to the touch, about 2 to 3 minutes.
4
Remove from the heat and whisk in the mascarpone until smooth.
5
Dip each ladyfinger quickly into the espresso mixture.
6
Arrange a layer in a small dish, then spread over half the mascarpone mixture.
7
Repeat with a second layer of dipped ladyfingers and the remaining cream.
8
Cover and chill for at least 2 hours, or overnight if you want a cleaner slice.
9
Dust with cocoa powder just before serving.

Cook's Note

Dip each ladyfinger briefly on both sides in the coffee–rum mixture; a quick dunk prevents sogginess while still infusing flavor.

Best Served With

fresh berries or a small square of dark chocolate

Why This Recipe Works

Liquor in the soak gives the tiramisu depth without making it too sweet, while a quick dip keeps the ladyfingers soft but structured. Resting time brings the layers together, so the dessert slices cleanly and tastes fuller after chilling.

Make It Yours

Swap the rum for amaretto for a softer, nuttier finish.
Add a layer of lightly macerated berries for brightness.
Stir a pinch of cinnamon into the coffee soak for warmth.
Finish with crushed amaretti or toasted hazelnuts for crunch.

Leftover Strategy

Store covered in the refrigerator for up to 3 days. Serve chilled, since the cream and coffee layers taste better once they settle.

Want to impress guests with this dish? Ask Jeff →

Pairing

Espresso or a small glass of amaro fits the creamy, boozy layers; crisp biscotti ↗ make the dessert feel finished.

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