As requested, here is my Kahlua Tiramisu recipe. This sweet, creamy, coffee-flavored picker-upper will have your taste buds dancing in no time.
It’s made with high-quality ingredients, such as: Tre Stelle mascarpone cheese, whipping cream, freshly brewed Qualità Rosa espresso coffee by Lavazza, fresh eggs, Gioia savoiardi biscuits (ladyfingers), granulated & brown sugar, cocoa powder, Kahlua (coffee liquor), and vanilla extract. You will surely impress your guests with this modern version of a classic Italian dish.
This is, hands down, one of my all-time favorite desserts. I’ve made tiramisu several times over the years, and in several different ways, so this tried, tested, and true recipe has become my go-to recipe for the holidays, dinner parties, and other special occasions.
Nowadays, tiramisu is usually made with some alcohol, such as: marsala wine, rum, port, Irish cream, brandy, or madeira. But I prefer the flavor of Kahlua for this dessert. It’s one of the sweeter options which don’t overpower the dessert with a strong alcohol flavor.
Serving suggestion: This tiramisu recipe is served in 6 martini glasses, but you could use other containers, such as: a 9×9-inch metal or glass pan, a plastic storage container, dessert bowls, highball glasses, etc. Use whatever works for you. The flavor of the dessert won’t vary significantly because of the container.
The Kahlua Tiramisu recipe is listed below. It can be made ahead of time, and can be refrigerated up to 3 days.
Who made the best tiramisu you’ve ever had? Why was it the best? Share your thoughts with me in the comments section below.
- 6 large grade-A egg yolks, refrigerated
- 1 cup white granulated sugar
- ½ cup Kahlua coffee liquor
- ¾ cup espresso, hot
- 1.5 tablespoons brown sugar
- 1.5 tablespoons white granulated sugar
- 1.5 teaspoons Kahlua coffee liquor
- 1.5 teaspoons vanilla extract
- 2 cups mascarpone cheese, chilled
- 1 cup whipping cream (35% fat), chilled
- 18 savoiardi cookies (Italian ladyfingers), cut into thirds
- 1 tablespoon cocoa powder for dusting
- In a medium heat-proof bowl, whip the egg yolks, granulated sugar, and Kahlua until well combined. Place bowl on top of a medium pot of boiling water. Lower heat to medium-low, and stir mixture with a rubber spatula for 13 minutes, or until the mixture thickens. The thickened mixture is a sabayon. Remove the bowl from the heat, and place in an ice bath to cool (see notes).
- Pour the freshly brewed hot coffee into a wide shallow bowl. Stir in the brown sugar, granulated sugar, Kahlua coffee liquor, and vanilla extract until sugar is dissolved.
- Remove the bowl of cooled sabayon from the ice bath. Beat the mascarpone cheese into the sabayon mixture until well incorporated, and smooth.
- Whip the whipping cream in a medium bowl until firm peaks form. Fold the whipping cream into the sabayon-mascarpone mixture until well incorporated. The resulting mixture is the coffee cream.
- First layer: Drop 2 heaping tablespoons of the coffee cream into six 9.5-ounce martini glasses.
- Second layer: Quickly dip the top and bottom sides of a piece of savoiardi cookie into the espresso mixture until it is lightly soaked. Remove the piece from the espresso mixture, and layer it on top of the coffee cream in the first martini glass. Repeat this step until there are 3 espresso-soaked pieces per glass.
- Third layer: For each glass, drop 3 heaping tablespoons of the coffee cream on top of the second layer. Spread the cream with the back of a spoon.
- Fourth layer: Continue to soak the remaining cookie pieces, one at a time, in the espresso mixture, and layer them on top of the third layer. There should be 6 pieces per martini glass in this layer.
- Fifth layer: Divide the remaining cream among the 6 glasses. Spread the cream with the back of a spoon.
- Cover each glass with plastic wrap, and refrigerate for at least 5 hours or overnight.
- Dust each serving of tiramisu with cocoa powder before serving.
THIS RECIPE CONTAINS RAW EGGS: Raw eggs and under-cooked eggs are a leading cause of salmonella food-borne illness. This recipe is not suitable for children, and pregnant women.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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