The Tipsy Tiramisu - Tipsy Bartender

The Tipsy Tiramisu

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Up Next: Ingredients

Ingredients

Up Next: Directions

Directions

  1. Beat the mascarpone with the sugar and vanilla. Beat egg whites until stiff with a pinch of sugar.
  2. Fold egg whites gently into mascarpone mix.
  3. Mix the coffee/ room temp with the kahlúa and vanilla vodka.
  4. Dunk the ladyfingers into the coffee mix until it just absorbs some of the liquid (but not too long)
  5. Place the soaked sponge fingers into the bottom of a dish and cover the bottom.
  6. Place a layer of the mascarpone on top and smooth down, and then another layer of soaked sponge fingers (keep layering until ingredients are used up)
  7. The last layer should be the mascarpone, smooth over and sprinkle some cocoa powder and a few chocolate shavings on top.
  8. Place in fridge for 2 hours or overnight. Cut into squares and serve.

Skills & Techniques

Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive

Tools & Glasses

Basic Bar Tools

More about the The Tipsy Tiramisu

Alcohols:Coffee Liqueur

Mixers:Coffee

Category:Dessert Treat

Flavor:Coffee Creamy Sweet

Color:Brown

Strength:Medium

Skills & Techniques

Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive