Tiramisu

Difford’s Guide
Discerning Drinkers (34 ratings)

Glass:

Photographed in a Retro Coupe

Ingredients:
1 fl oz Cognac (brandy)
12 fl oz Galliano Espresso Coffee liqueur
12 fl oz De Kuyper Brown Crème de Cacao
12 fl oz Marsala dolce (sweet) chilled
12 fl oz Whipping cream chilled
1 fresh Egg yolk
1 barspoon Mascarpone cheese chilled
× 1 1 serving
Read about cocktail measures and measuring

Prepare:

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of cocoa powder.

How to make:

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish:

  1. Dust with cocoa powder.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

Review:

Chef meets bartender in the rich dessert cocktail.

View readers' comments

History:

Adapted from a recipe created in 2001 by Adam Ennis at Isola bar in London, England.

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

  • 17.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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14th May at 14:22
We must have passed over hundreds of recipes that specified egg white and/or yolk. Until this one, which decided us on donning the life jackets and taking the plunge. We had only a semi-secco Marsala and so substituted a Rutherglen Muscadelle. And without cocoa powder we applied the faintest of dustings of nutmeg. It's certainly luxuriously delicious but, as a dessert alternative, we will continue to favour the Haberdasher. We are pleased to report no fever or stomach cramps, as yet. Cheers.