This Kahlua Tiramisu is so easy to make and only takes 10 minutes to prepare! Made with a splash of coffee liqueur and espresso, fluffy sponge biscuits, and creamy mascarpone, it’s a delicious adults-only version of the Italian dessert.
I love making (and eating) desserts made with a splash of alcohol for an adults-only treat. Like my Baileys Chocolate Brownie Trifle, Kahlua Cheesecake Balls, and Baileys Malteser Cheesecake, this tiramisu is a little boozy and incredibly decadent.
Tiramisu means “pick me up” – a nod to the caffeinated shot of espresso. It’s the Italian dessert version of after-dinner coffee.
This Kahlua tiramisu is full of coffee flavour and rich marscapone like traditional tiramisu. It’s creamy, sweet, and surprisingly easy to make.
Why You’re Going To Love This Recipe
- So Easy – This Kahlua tiramisu is so simple to make, but it’s fancy enough to serve at a party or as an after dinner treat.
- Made in 10 Minutes – It only takes a few minutes to whip up this delicious dessert, then just let it chill in the fridge.
- Perfect For Making Ahead – Got a busy day of cooking ahead of you and don’t want to spend any extra time on dessert? No problem! You can easily make this Kahlua tiramisu the night before and keep it chilled until it’s time to serve.
What You Need For Kahlua Tiramisu
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- sponge finger biscuits – also called savoiardi or ladyfingers. While you can buy these year round from major supermarkets or international grocers, they are particularly prominent on supermarket shelves in the lead up to Christmas
- thickened cream – also known as heavy whipping cream
- Kahlua – you can use any coffee liqueur if you can’t find Kahlua
- caster sugar – regular granulated sugar is okay if you don’t have caster
- mascarpone – you can use store-bought or make your own using just cream and lemon juice
- espresso coffee – cooled. It doesn’t need to be fancy! Instant espresso works fine.
- dark chocolate – grated
How To Make Kahlua Tiramisu in 10 Minutes
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prep The Biscuits & Glasses
Put eight of the sponge finger biscuits to the side. Chop the rest of the biscuits. Place one half of the chopped biscuits in eight individual serving glasses or bowls.
Step 2 – Assemble The Tiramisu
Drizzle half of the espresso over the top of the biscuits and let it soak in. Whip the thickened cream, Kahlua, sugar, and mascarpone until soft peaks form. Dollop half of the whipped cream mixture on top of the biscuits in the glasses or bowls. Take the leftover 8 biscuits and place them in the bowls, leaning against the side of the glasses (see pictures).
Step 3 – Repeat, Top, & Chill
Sprinkle the remaining chopped sponge finger biscuits over the cream and drizzle over the remaining espresso coffee. Divide the remaining whipped cream between the serving glasses. Top the cream with grated chocolate, and chill in the refrigerator for at least 3 hours (overnight if you can).
Recipe Tips & FAQ
How do I store my Kahlua tiramisu?
You can store the tiramisu in an airtight container in the fridge for up to 4 days.
Can I make this recipe ahead of time?
Absolutely! I like to make it the night before and let it chill in the fridge until I’m ready to serve it. You can also make it in the morning and keep it in the refrigerator until it’s dessert time.
Can I omit the Kahlua?
Yes! If you want an alcohol-free tiramisu, you can leave out the Kahlua in the cream mixture entirely or replace it with extra espresso.
Do these mini tiramisu freeze well?
No they don’t freeze well – store in the fridge and consumed within 4 days.
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Mini Kahlua Tiramisu
Ingredients
- 400 g sponge finger biscuits also known as 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 8 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 8 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.
Notes
You can store the tiramisu in an airtight container in the fridge for up to 4 days. Freezing:
This recipe does not freeze well. Make ahead of time:
I like to make it the night before and let it chill in the fridge until I’m ready to serve it. You can also make it in the morning and keep it in the refrigerator until it’s dessert time. Alcohol-free tiramisu:
Leave out the Kahlua in the cream mixture entirely or replace it with extra espresso coffee.
