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Small glass bowls filled with cream, shaved chocolate, Kahlua and sponge finger biscuits.

Mini Kahlua Tiramisu

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.
5 from 2 votes
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Course: Dessert
Cuisine: christmas recipe
Prep Time: 10 minutes
Chilling time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 serves
Calories: 618kcal

Equipment

  • Beaters, stand-mixer or Thermomix

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

Storage:
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.

Nutrition

Calories: 618kcal | Carbohydrates: 47g | Protein: 10g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 211mg | Sodium: 113mg | Potassium: 196mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1450IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 3.3mg