In this recipe the traditional marsala is replaced with Kahlúa for extra coffee flavor, but you can swap in any liqueur that you fancy.
While there is still much debate in Italy as to the exact origin of tiramisu, most believe it to have been created somewhere in the vicinity of Venice. As it happens, my fondest memory of this dessert comes from a sitting in St. Marks Square in Venice.
It is no secret that dining in one of the many restaurants or cafes in St. Marks does not come cheap. Here, you pay for the ambience. Each restaurant comes with their own singers and piano players and each compete (rather loudly) for your attention. As a traveller on a budget, I would pick a cafe based on the singers I liked, sit down, order a coffee with tiramisu and stay until closing. A truly magical time of night when tourists have long since come and gone to bed and all you hear is music and water hitting the banks of the canal. 
Step by Step Guide to Making Kahlúa Tiramisu
Sweeten Coffee:
Mix some sugar (from the 200g) into the brewed espresso. Allow the coffee to cool completely before using to prevent the ladyfingers from melting.
Separate Eggs:
Carefully separate egg whites and yolks into two different bowls.
Beat Egg Yolks:
Whisk the egg yolks with the remaining sugar until thick and creamy. Then, add the mascarpone cheese, Kahlúa, vanilla, beating until smooth and well combined.
Whip Egg Whites:
Beat the egg whites to medium peaks. Gently fold these into the mascarpone mixture, ensuring they are fully incorporated without deflating the whites.
Prepare Ladyfingers:
Quickly dunk ladyfingers one at a time into the coffee, ensuring they are moist but not soggy.
Assemble Tiramisu:
In your chosen serving dish, create a layer of coffee-dunked ladyfingers, arranging them as tightly as possible. Spread a layer of the mascarpone cream mixture over the ladyfingers.
Repeat Layers:
Continue layering dunked ladyfingers and cream mixture until the dish is filled. Aim for even layers and a smooth top.
Chill and Serve:
Dust the final layer with cocoa powder. Refrigerate the tiramisu for a few hours (preferably overnight) to allow the flavors to meld together.
Serve Chilled:
Cut into slices or spoon out portions to serve.
Recipe Notes:
- Ensure the espresso is cool to avoid melting the ladyfingers.
- Work swiftly when soaking ladyfingers to maintain their structure.
- For a stronger Kahlúa flavor, adjust the quantity to your liking.
- The tiramisu tastes better when allowed to set overnight.
Kahlúa Tiramisu
- Total Time: 10 hours 30 minutes
- Yield: 6-8 1x
Description
In this recipe the traditional marsala is replaced with Kahlúa for extra coffee flavor, but you can swap in any liqueur that you fancy.
Ingredients
- 6 large eggs
- 500 g (17.6 oz) mascarpone cheese
- 200 g (1 cup) sugar
- 500 ml (2 cups) extra-strong espresso
- Around 50 ladyfinger biscuits (quantity may vary based on serving dish size)
- 3 oz Kahlúa (adjust to taste)
- 1 tsp vanilla extract
- Cocoa powder for dusting
Instructions
- Sweeten Coffee: Mix some sugar (from the 200g) into the brewed espresso. Allow the coffee to cool completely before using to prevent the ladyfingers from melting.
- Separate Eggs: Carefully separate egg whites and yolks into two different bowls.
- Beat Egg Yolks: Whisk the egg yolks with the remaining sugar until thick and creamy. Then, add the mascarpone cheese, Kahlúa and vanilla, beating until smooth and well combined.
- Whip Egg Whites: Beat the egg whites to medium peaks. Gently fold these into the mascarpone mixture, ensuring they are fully incorporated without deflating the whites.
- Prepare Ladyfingers: Quickly dunk ladyfingers one at a time into the coffee, ensuring they are moist but not soggy.
- Assemble Tiramisu: In your chosen serving dish, create a layer of coffee-dunked ladyfingers, arranging them as tightly as possible. Spread a layer of the mascarpone cream mixture over the ladyfingers.
- Repeat Layers: Continue layering dunked ladyfingers and cream mixture until the dish is filled. Aim for even layers and a smooth top.
- Chill and Serve: Dust the final layer with cocoa powder. Refrigerate the tiramisu for a few hours (preferably overnight) to allow the flavors to meld together.
- Serve Chilled: Cut into slices or spoon out portions to serve.
Notes
Recipe Notes:
- Ensure the espresso is cool to avoid melting the ladyfingers.
- Work swiftly when soaking ladyfingers to maintain their structure.
- For a stronger Kahlúa flavor, adjust the quantity to your liking.
- The tiramisu tastes better when allowed to set overnight.
- Prep Time: 30 min
- Cook Time: 600 mins
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Interesting new flavor! But were is the Kahlúa in your recipe? ;))
Oh dear, that had fallen out in a recent update of the recipe – how embarrassing! It is back in now, and THANK you for letting us know Erika!