For a cheeky dessert, you can’t go past our mini Kahlua Tiramisu recipe… with only 10 minutes prep time, this is one treat you’ll make over and over again!
Hands up if you love tiramisu!!?? Of course you do! How could anyone not love that yummy creamy chocolate and coffee Kahlua flavoured combo!
And if you’re after a super easy tiramisu recipe then you’ve come to the right place. These Mini Kahlua Tiramisu make the perfect individual dessert… so there’s no sharing needed!
Ooh and did I mention that these cheeky little desserts take just 10 minutes to prepare (… the hardest part is waiting for them to chill in the fridge!).
To make these Mini Kahlua Tiramisu you’ll need:
- sponge finger biscuits
- thickened cream
- Kahlua
- caster sugar
- mascarpone
- espresso coffee
- grated chocolate
To assemble the tiramisu:
- start by setting out your individual serving bowls or glasses
- add layers of sponge finger biscuits, espresso coffee and kahlua cream
- top with grated chocolate
(see the printable recipe cards at the bottom of the post for details).
These Mini Kahlua Tiramisu make the most delicious (and cheeky) Christmas dessert… and they’re certainly a fun little twist on a classic tiramisu!
For more yummy Christmas recipes, check out my entire collection here.
Mini Kahlua Tiramisu
Ingredients
- 400 g sponge finger biscuits (savoiardi)
- 400ml ml thickened cream
- 60 ml Kahlua
- 3 tbs (45g) caster sugar
- 250 g mascarpone
- 200 ml espresso coffee (cooled)
- 100 g dark chocolate, grated
Instructions
Conventional Method
- Set aside 8 of the sponge finger biscuits.
- Roughly chop the remaining sponge finger biscuits and divide half between individual serving glasses or bowls.
- Drizzle half of the espresso coffee over the top of the biscuits allowing it to soak in.
- Whip the thickened cream, Kahlua, caster sugar and mascarpone using hand-held beaters or a stand mixer until soft peaks form.
- Divide half of cream mixture over the top of the sponge finger biscuits in the serving glasses.
- Place the 8 remaining sponge finger biscuits gently into the serving glasses (refer to images).
- Sprinkle the remaining chopped sponge finger biscuits over the cream.
- Drizzle over the remaining espresso coffee.
- Divide the remaining cream mixture between the serving glasses.
- Top with grated chocolate.
- Refrigerate for at least 3 hours (overnight is best) and serve.
Thermomix Method
- Set aside 8 of the sponge finger biscuits.
- Roughly chop the remaining sponge finger biscuits and divide half between individual serving glasses or bowls.
- Drizzle half of the espresso coffee over the top of the biscuits allowing it to soak in.
- Insert the butterfly into the Thermomix bowl and add the thickened cream, Kahlua, caster sugar and mascarpone. Mix on Speed 3 until soft peaks form.
- Divide half of cream mixture over the top of the sponge finger biscuits in the serving glasses.
- Place the 8 remaining sponge finger biscuits gently into the serving glasses to decorate (refer to images).
- Sprinkle the remaining chopped sponge finger biscuits over the cream. Drizzle over the remaining espresso coffee. Divide the remaining cream mixture between the serving glasses.
- Top with grated chocolate.
- Refrigerate for at least 3 hours (overnight is best) and serve.
Nutrition
