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The Tiramisu Cocktail


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December 11, 2012

By

Marcy Franklin

The Tiramisu cocktail.

Yes, you read that right: you can in fact drink your tiramisu. Click here for more ways to drink your dessert.

1

Servings

Related Recipes

Ingredients

  • Myers rum
  • Kaluha
  • Godiva Chocolate
  • Espresso
  • Tiramisu cream

Directions

Combine all ingredients. Dust with chocolate. Garnish with a thinly sliced toasted lady finger.

Tags


Results - Tiramisu liqueur cocktails

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Tiramisu

Ingredients
  • 3/4 ounce Mr. Black Cold Brew Coffee Liqueur
  • 3/4 ounce Marsala wine
  • 1/2 ounce white crème de cacao
  • 1 1/2 ounces espresso, chilled
  • 1 dash simple syrup
  • 1 teaspoon mascarpone cheese
  • 2 dashes chocolate bitters

Garnish: shaved dark chocolate

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe glass.
  3. Garnish with shaved chocolate.

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What do I love about tiramisu? Everything. I mean come on, you&rsquove got chocolate, cream and those crispy rum soaked cookies, all layered together and chilled. There&rsquos not much not to like. Yep, I know there&rsquos coffee in there too which does surprise me because I&rsquom not a coffee drinker. I like the flavor of coffee I guess, I just don&rsquot need a whole cup of it.

So here&rsquos a little fun fact about me&hellipas you might guess I make tons and tons of food every week for my blog. Appetizers, dinners, party food, you name it, I&rsquove probably made it.

So there&rsquos all sorts of different food to eat on a weekly basis. Sometimes it&rsquos stuffed mushrooms and soup for dinner. Sometimes it&rsquos just chicken wings. Sometimes it&rsquos even breakfast tacos for dinner! My point is, we eat a lot of different varieties of food. My kids think they live in a restaurant, every day they come home from school asking what&rsquos on the menu for dinner.

So when I go out to my favorite Italian restaurant I don&rsquot order the specials or crazy things. I order the same thing all the time. Chicken Marsala for my dinner and tiramisu for my dessert.

I&rsquom not kidding &ndash every single time. It drives my wife bananas. It drives people that I&rsquom with bananas. But that&rsquos what I like, especially when it&rsquos made the right way.

But instead of making a whole pan of tiramisu when the urge strikes me, I just make it in cocktail form. This Tiramisu Martini hits the spot every single time. It&rsquos got all the flavors of the dessert, the coffee liquor, the cream, the dark rum and I hit it with a little vanilla vodka so that it actually resembles a martini as well.

Shake it up. Pour it out and drink it down. Well, you might want to sip this one, it&rsquos sweet and dessert-like but it&rsquos also pretty darn strong. You know I wouldn&rsquot make a martini any other way! Salute!

For more of this martini recipe and other awesome holiday drinks head over to Food Fanatic!


Tiramisu Martini:

In addition to the Miami Vice, we loved the Tiramisu Martini. After my first sip, this quickly became my go-to martini for the trip. It&rsquos a combination of so many of my favorite liquors. And, with the ingredients listed on the menu, it was a breeze for me to recreate and share with you! That&rsquos right, I brought home a delicious souvenir for each of you. You&rsquore welcome.

You&rsquoll notice that this martini is comprised almost entirely of alcohol. (If you think about it, most martinis are.) However, by some magical powers, when mixed together, these seven liquors barely taste like alcohol. Yeah, it&rsquos that good. Plus, the glass has a chocolate swirl. In my book, anything with a chocolate swirl is automatically delicious.

Anyway, I&rsquove blabbered more than enough, and you&rsquore clearly here for a delicious cocktail. Thanks for humoring me. PLEASE try this cocktail then book a cruise. You&rsquoll thank me.


Cocktail Recipe: Tiramisu Cocktail

The Tiramisu Cocktail is a deliciously boozy dessert cocktail featuring Grand Brulot Coffee Cognac, a beautiful VSOP cognac blended with Ecuadorian 100% Robusta coffee beans, specially selected for their rich flavours. The cocktail itself is incredibly smooth with the inclusion of single cream, egg yolk and mascarpone cheese. The coffee liqueur and dark crème de cacao serves as an additional element of flavour and highlights the coffee in the cognac.

This recipe has a difficulty of 3/10 as it requires a simple shake and strain process.

The Tiramisu Cocktail is served up in a coupe and is a gorgeous light brown cream colour. We also dusted some chocolate powder on the top of the drink, making it very reminiscent of the classic Tiramisu dessert.

For another great recipe featuring Grand Brulot, check out the Espresso Martini with a twist! To explore the delicious Grand Brulot and its brand, click here to visit their website.


Tiramisu in cocktail glasses

A rich and creamy no-bake Italian cheese dessert with strong notes of espresso and vodka.

You don’t have to be a sweet, weathered Italian grandmother to make a wonderful version of this creamy, gourmet dessert. The steps are simple, and the results are gorgeous. Tiramisu can be served in square pieces, a stemmed trifle bowl, or individual cocktail glasses for a very elegant presentation. This recipe can also be made non-alcoholic, using ½ cup strong coffee in place of the liqueur.

There are several types of ladyfingers sold in stores – softer ones, and firm, crispy ones such as the Stella D’oro brand. I prefer the harder ones, as the softer kind tends to melt into the cream. Another option is to toast the softer ones to give them a little more sturdiness. Another option is to use leftover pound cake cut into cubes and toasted.

To finish off this dessert and create the trademark tiramisu top, dust with a fine layer of cocoa powder. The best way to do this is by gently shaking a sifter side to side over the top of the tiramisu. (An amateur chef I know well sprinkled the top with large chunks of cocoa and then tried blowing gently to spread it out. He ended up with a face full of cocoa, not quite the original plan.) If you don’t have a sifter, use a small strainer.

Ingredients

  • 6 egg yolks
  • 1 1/2 cup sugar
  • 1 1/4 cup mascarpone*
  • 2 cups whipping cream
  • 24 ounces lady fingers
  • 1/2 cup coffee liqueur**

Directions

Fill a medium pot 1/3 to the top with water. Place over medium heat and bring to a gentle boil.

Place a heat-proof bowl over the pot.

Place yolks and sugar in the bowl and whisk until combined. Reduce to low and cook 10 minutes, whisking occasionally. Remove from heat and whip until thick and lemon-colored.

Add mascarpone to yolks. Beat until combined.

In a separate bowl, whip cream to stiff peaks. Fold into yolk mixture.

Choose whether to create one large serving bowl, a cake-like dish that can be cut into squares, or individual portions of the tiramisu.

To serve squares, line a 9-inch square pan with parchment paper or saran wrap so that it hangs over all sides. Alternatives are to use a trifle bowl, or create individual desserts using 8 martini glasses or dessert bowls.

/>Tiramisu can be served in square pieces, a stemmed trifle bowl, or individual cocktail glasses for an elegant presentation. (Photo: Sarah F. Berkowitz)

Split ladyfingers in half and line bottom of pan, bowl or glasses with the halves. Drizzle generously with coffee liqueur.

Spoon half the cream over the ladyfingers. Repeat layers of ladyfingers, coffee, cream.

Garnish with sifted cocoa and/or chocolate shavings (optional).

* Mascarpone is an Italian-style cream cheese-like spread. If you can’t find it in the refrigerated section of your grocery, make your own by combining 1 cup cream cheese, 2 tablespoons heavy cream and 2 tablespoons sour cream.

** Making your own coffee liqueur is super easy. Combine 2 cups sugar and 2 cups water in a small pot, and heat until sugar is melted. Turn off heat and stir in 1/3 cup instant coffee granules and 1 tablespoon vanilla. Add 2 cups vodka and voila – homemade Kahlua!

Sarah F. Berkowitz is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.


Tiramisu Authentic Italian Recipe: some Tips and Variants

How to Replace Mascarpone Cheese for Tiramisu

When talking about mascarpone, one refers to a very famous cheese, especially in Northern Italy. It differs from most other cheeses because it’s not obtained directly from milk but from its cream. It has a color that is usually between white snow and straw yellow regarding the flavor, however, is very delicate, slightly tending to the sweet.

As we said before, Italian traditional Tiramisu recipe is made with mascarpone. However, there are some variants without mascarpone.

To prepare a delicious tiramisu without using mascarpone among the ingredients, it’s necessary to change the cream recipe. How so? Let’s see:

As an alternative to mascarpone, you can use:

  • cream cheese
  • fresh ricotta cheese
  • heavy cream for desserts, vegetal or vaccine.

By employing one of these ingredients, or combining them according to your preferences, you can prepare a cream for your tiramisu, different from the traditional but just as exquisite.

For example, if you want to prepare a less caloric but still tasty tiramisu, you can mix light cream cheese and ricotta cheese. For a softer and sweeter cream, use cream cheese and whipped heavy cream.

IMPORTANT! For 250g (1/2 lb) of cream, use the same ingredients, but, after adding 2 tablespoons of sugar, taste to figure out whether it is sweet enough or not.

Chantilly Cream

Another alternative to mascarpone cheese could be the Chantilly cream, which can be prepared very easily at home. Use heavy cream (cold, taken directly from the fridge) and icing sugar (even better if vanilla flavoured). The acing sugar can be chosen according to taste in a dose that can vary between 125 and 250 grams per liter of cream. Whip the cream with an electric mixer. Add the sugar and mix. Proceed by following the recipe without adding 100 g of sugar, because the chantilly cream is already sweet.

How to Replace Eggs for Tiramisu

Not everybody likes or can eat eggs, so if you want to make the tiramisu recipe without eggs, you can replace them with whipped cream. However, the dosage of the ingredients must be slightly modified and instead of the granulated sugar use icing sugar. Here’s how to make the cream for 6 people:

  • 350 g (about 12 oz) of mascarpone
  • 300 ml of fresh whipping cream
  • 120 g (about 4 oz) of icing sugar

In a bowl, whip the cream together with half the icing sugar and put it in the refrigerator. In another bowl, whip the mascarpone with the remaining icing sugar. Then with a spatula incorporate the whipped cream with mascarpone cream. Now mscarpone cream without eggs for your tiramisu is ready! Soak the ladyfingers in the coffee and then proceed to make the layers as described in the recipe above.

If you transfer the mascaprone cream without eggs into a pastry bag with a 15 mm smooth nozzle and form round tufts on the layer of ladyfingers, instead of spreading it, your tiramisu will be not only good but also pretty stylish!


Tiramisu Milkshake

Inspired by the classic Italian dessert, this Tiramisu Milkshake is rich, creamy and oh so delicious! Plus, it will give you just the right amount of caffeine for a little boost of energy.

I am here today to make sure you get your daily dose of internet food porn. Are you drooling yet? Good! You’re welcome!

I am incredibly proud of myself for this one. I couldn’t contain my anxiety as I was about to press the “Publish” button. It was that good old feeling of “I absolutely HAVE to share this with the world!” that always reminds me why I started blogging in the first place.

In fact, just the other day I was telling Tim that I get butterflies in my stomach every time I write a post, just like when I was about to get on stage. I also have the image of giving birth. I know, if you’re a mother, you are probably scoffing at me right now! But for me, every post is a child. Some come easier than others, and some are a really painful and long process.

Well, this Tiramisu Milkshake falls into the easy category. It was easy to make, easy to photograph, easy to write and, the most important of all, easy to chug down!

I know it’s only Tuesday, but this is already a really hard week for me.

I am not going to get into details yet, mostly because delicious Tiramisu Milkshake and life’s inevitable pains don’t really go well together. All I’m going to say is that I really needed something epic to wash my sorrows away and this milkshake did just that plus some more. At least for a little while anyway.

You know how in the Fall and Winter, comfort food equals hearty stews or soups? Well, in the Summer comfort comes in the form of milkshakes.

Even better if there is coffee involved.

As you can probably tell, I am a serious iced coffee addict. I would love to blame my excessive drinking on Summer and the insanely hot weather, but the truth is I drink iced coffee all year round.

If you open our fridge right now, you will see a few cartons of International Delight Iced Coffee, which has been my obsession ever since I started blogging full time, aka being “trapped” at home all day long.

Coffeehouse taste without the coffeehouse hassle? Yes, please sign me up! Not to mention I can save a few bucks from not buying an expensive coffeeshop drink every day. Now all I have to do is open the fridge, choose between Mocha or Caramel Macchiato and pour it over a lot of ice!

Or, you know, make a monstrous milkshake with it…

It was only a matter of time until my coffee-lover self had the brilliant idea of making a Mocha milkshake. But just Mocha wouldn’t suffice. Oh no, it definitely wouldn’t be epic enough and it has been done thousands of times before.

I wanted a legend, something memorable, creative and drool-worthy that would make the internet world go crazy. So I drew inspiration from one of my favorite Italian desserts: the classic Tiramisu.

So what do you say? Are you ready to help me present this wonderful milkshake creation to the world? So hit share and let’s win the internet together today! ?


Got it, Cook it

A friend requested a recipe for a Tiramisu Martini. I liked the sound of that. I had some help from another friend who is an expert mixologist and has the biggest, nicest home bar that I have EVER seen. I think he has 77 different bourbons. and the low end was Maker's Mark. I can't share his name, or his hometown, in order to protect him from the hordes that would be beating a path to his door in order to get him to pour one of his amazing cocktails. Even if you sitting on one of his bar stools telling him 'no' to cocktails as you sip your wine, he carefully gets you involved in conversation about your likes and dislikes and before you know it there is an amazing, personally matched cocktail sliding across the bar to your now open and receptive hand.
He is dangerous. I like that.

He also brilliantly created this cocktail, and then I changed it.
I know, how rude of me.
I just can't help myself.
I used rum instead of vodka, because rum is traditional in the Italian dessert, plus I added some cold espresso in order to cut down the sweet factor. Regardless, this is super yummy and it is definitely something to be enjoyed instead of dessert. If you drink too many of these, I will not promise to speak quietly tomorrow.

Makes one (easy to double as I did for the picture)
Ingredients:
1 jigger rum, white or dark
1 1/2 jigger Coffee Liquor, like Kahlua
1/2 jigger Baileys, or other Irish Cream Liqueur
1/2 jigger Frangelico, hazelnut liqueur
1/3 tsp of Vanilla extract
1 jigger cold espresso (I used decaf!)
2-3 tbsp unsweetened softly whipped cream
Chocolate curls

Whip your cream until it starts to become thick, but is still liquid and pourable. If it's too thick, it's hard to sip your martini through!

All all the liqueurs and coffee to the Martini shaker with fresh ice, shake away and strain into a martini glass.

Add the whip cream, if you want to make sure that it "floats'" on top of the martini, pour it slowly on the top of the back of a spoon.

If you want chocolate curls, take a bar of chocolate and microwave for 15 seconds to barely soften it. Using a potato peeler, rub it along the narrow edge to make small curls.

NOTE:
I got a text from my neighbor the other day.
It said "what is a jigger?"
It made me laugh. I guess I need to be more specific on my drink recipes!
A jigger is just a unit of measurement, but anything would work.
It's like this. use a shot glass, a 1/4 cup measure, the cap from your martini shaker- - -whatever it is, as long as you do the proportions correctly it'll work out fine. My husband even suggested a pint jar, but really now folks, that's just too much, unless you've got a big, thirsty group at your house!