Coffee Infused Tiramisu

Coffee Infused Tiramisu

End any special dinner on a high note with this unique take on the classic tiramisu. 

Note For First-timers: Tiramisu has a reputation as a slightly testy recipe and many beginners shy away from attempting what is in many ways an easy (and delicious) dish to make. The key for success lies with the ladyfinger cookies. The instructions call for the dipping of each ladyfinger in a liquid mix (in this case, ours contains coffee along with other delights). The trick is to let the ladyfingers soak up the liquid, while keeping it from getting soggy, which turns the desert into a mushy bit.

You got this!

Important Note: Tiramisu is a dish made ahead of the big dinner. Once you've made the Tiramisu, ideally you should let it rest overnight, or at the minimum 4 hours. Plan ahead.

This is a perfect recipe to get someone else involved in the process: They can supervise the soaking, beat the mascarpone, or take charge of the layering. 

Coffee-Infused Tiramisu


  • 1 C - strong brewed coffee, cooled (try our Cold Brew blend, it's perfect for this recipe!)
  • 3 Tbsp - coffee liqueur 
  • 24 - ladyfinger cookies
  • 8 oz - mascarpone cheese
  • 1/2 C - powdered sugar (sifted)
  • 1 C - heavy cream
  • Cocoa powder, for dusting
  • Coffee beans and mint sprigs for topping


  • In a shallow bowl or a square baking pan, combine the cooled coffee and coffee liqueur.
  • Have a serving dish nearby that will serve as your presentation dish.
  • Carefully and briefly dip each ladyfinger into the coffee mixture, soaking them without making them soggy. (You might need to sacrifice one or two ladyfingers to get the hang of it.)
  • Once soaked, arrange the ladyfingers in one layer along the bottom of the serving dish. Set aside and cover if possible so the ladyfingers do not dry out.
  • In a mixing bowl, beat the mascarpone cheese, adding in the powdered sugar until smooth.
  • In a separate bowl, using clean beating arms (or a whisk), whip the heavy cream until stiff peaks form.
  • Using a wide spatula, gently fold the whipped cream into the mascarpone mixture until well combined. 
  • Spread half of the mascarpone mixture over the layer of ladyfingers.
  • Grab another round of ladyfingers. Soak and lay on top of the mascarpone.
  • Add another layer of mascarpone.
  • Repeat the layering process with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
  • Cover and refrigerate the tiramisu for at least 4 hours or overnight.
  • Before serving, dust the top of the tiramisu with cocoa powder.
  • Add the mint sprig and one or two coffee beans.

Tastes great as is, tastes even better when lit by candlelight in an intimate setting.

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