Tiramisu liqueur 2.0

UPDATE: I’ve revised the recipe to better match the original dessert. I removed the dark chocolate, which—while tasty—made the drink too chocolate-forward. Since the dessert only features a light dusting of cocoa powder on top, I decided to emphasize the coffee character instead. Everything else remains the same, but as always, feel free to adjust it to suit your own taste.

I also updated an important step in the process. Although using a coffee filter works perfectly well, I now recommend using a muslin cloth so you can gently squeeze out the liquid without coffee grounds much faster. With a paper filter, the flavours continue to infuse as the liquid slowly drips through, but the downside is that the flow rate decreases over time as the grounds clog the filter and less liquid remains to pass through.

ORIGINAL TEXT: My favourite dessert, and many other people’s, no doubt about it, Whenever I dine out in Italy I always order a Tiramisu. There is no such thing as diet, when you are sitting in front of a homemade Tiramisu. I really enjoy transferring dessert ideas into liqueurs, they are proven recipes and already has a following, people know them. So, when I presented my first ever Tiramisu liqueur to my co-workers, I knew that they will know exactly how it should taste even before trying it out.

Ingredients

• 200g used coffee pods
• 200g demerara sugar
• 400ml freshly brewed espresso
• 200ml spirytus 95%
• 1 can of condensed milk
• 150g mascarpone
• 600ml water
• 30g white caster sugar

Equipment

• small container
• coffee filter
• black nitril gloves
• whisk
• muslin cloth (double layer)

The process

1. Make a coffee saccharum https://drink-therapy.com/2025/09/23/coffee-liqueur/ , without the tequila of course 🙂
2. Add 400ml hot fresh espresso
3. Add 200ml spirytus
4. Siv it through of a muslin cloth
5. Add the condensed milk and the mascarpone
6. Whisk it until the mascarpone brakes down completely
7. Add the water
8. Add dark cocoa to taste (NOTE: I am using Danish Black Cocoa Powder, which is very strong in taste, so I only used around 5g)
9. Siv it through a muslin cloth to get rid of the small mascarpone particles

////ADD revised process, like double muslin satrain

Final Yield: ~1650ml
ABV: ~12%
Shelf-Life: 3-4 weeks

200ml x 95% = 190ml
ABV = 190/1650 x 100 = 11.5%

Notes

• try using dark cocoa powder instead of the chocolate
• you can use a french press in the early stage to separate the coffee parts from the saccharum