Skip the meal and head straight to dessert with this Tiramisu Cocktail. It’s unabashedly sweet and rich. It combines all the wonderful flavors of tiramisu – coffee, chocolate, vanilla and rum/cognac – with a cream float and a dusting of cocoa powder. Make a batch of these for any holiday gathering that includes coffee- or chocolate-lovers and you will be the crowd favorite.
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What is Tiramisu?
If you’ve gotten to this post you likely already know (and love) Tiramisu. It’s a decadent dessert with layers of coffee and brandy or rum soaked ladyfingers and a healthy layer of sweetened mascarpone cream. Top it all off with a generous dusting of cocoa powder and you have heaven in a dessert.
The layered flavors of coffee, chocolate, cream, sweet sponge cake and spirits combine into a perfect end to a great meal. Especially if you didn’t have to make it.
Flavors in this Tiramisu Cocktail
Like the dessert, we’ll combine some dark rum or cognac, coffee liqueur, Licor 43, Tuaca or another vanilla flavored liqueur (or vanilla infused spirit) with coffee flavors and a healthy dose of whipping cream.
While I experimented with adding mascarpone cream to the cocktail, the flavor didn’t push through all the ingredients. So I used whipping cream instead.
If you find the cocktail too sweet, add some additional chocolate bitters or coffee bitters if you have them. Even a touch of an amaro like Foro or Averna would add lovely bitter notes to this gem of a cocktail.
How to Make a Tiramisu Cocktail
Make this sweet treat when you need a cocktail in place of dessert, or to impress family and friends after a beautiful meal. Because it’s made with cream, it would be easy to batch. Head to How to Batch a Cocktail for a Party for an easy method to turn this recipe into a batch for 8 or more!
To start, we’ll prepare the cream we’ll use to top the cocktail. Add the whipping cream to a shaking tin or small mason jar and add amaretto if using. This will give the cocktail a slight aroma of almonds. Shake in the jar until thickened, but still pourable. Put in the fridge to chill while you make the cocktail.
To put this together, we’ll add the rum or cognac, coffee liqueur, vanilla liqueur, creme de cacao and bitters to a mixing glass. Fill with ice and stir for 30 seconds or until well-chilled. Strain into a chilled martini glass.
Float the cream on top of the cocktail and add a dash of cocoa powder.
Sip and enjoy!
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Recommended Bar Tools
You don’t need every slick, beautiful bar tool out there, but there are several I’ll recommend. (As an Amazon Associate I earn from qualifying purchases. However, that does not affect the cost of the items below.) My favorite pieces:
You probably already have these, but you may need them, too:
- 1 oz dark rum or cognac
- 1 oz coffee liqueur
- ½ oz Licor 43 vanilla liqueur
- ½ oz crème de cacao
- 2 dashes chocolate bitters
- 2 oz whipping cream
- dash of Amaretto optional
- Garnish: cocoa powder
- Shake the whipping cream with the dash of amaretto until slightly thickened. It should be still be pourable. Set in the fridge.
- Add rum, coffee liqueur, Licor 43, crème de cacao and bitters to a mixing glass.
- Add ice and stir for 30 seconds.
- Strain into a chilled martini glass.
- Float 1-1.5 oz of the cream on the top of the cocktail and add a dash of cocoa powder.