Tiramisu with whiskey

It is time for a boozy dessert; inspired by a morning out with blogging friends. The result of this meeting is a delicious tiramisu with whiskey recipe. A couple of Saturdays ago, I met up with some friends who are all bloggers. They blog about all kinds of topics; from parenting and food to beauty and lifestyle.

It was a great morning, where we could all catch up and talk a bit about blogging. The venue was the very cool State 5 Fourways. A child-friendly venue but we all left out kids at home. It was time for just us.

The venue kindly allowed us to taste samples of some of their new products such as their delicious ice teas, snack platters and everyone’s favourite a Tiramisu Freak Shake. This delightful non-alcoholic shake had everyone talking.

Tiramisu is such an easy and delicious dessert, and Jacqui, decided right there to make this as her Christmas day dessert.

There followed a lengthy discussion on what alcohol to use and naturally, everyone turned to me. The questions included can you make tiramisu with whisk(e)y and if so, what whisky is best to use in a tiramisu? So, my #SABloggersCafe friends here is my version of tiramisu with whiskey (and amaretto) recommendation. Easy to make but delicious.

I chose the Tullamore DEW Irish whiskey for the smooth, biscuity and vanilla notes. It is readily available and not too expensive. You can currently pick up a bottle with two glasses from Norman GoodFellows for only R240.

To add another layer of taste that will complement the coffee and whiskey, I added a bit of Amaretto liquor.

Amaretto is a sweet, almond-flavoured, Italian liqueur made from a base of apricot pits and or almonds. It can be drunk neat or added to cocktails and work very nicely with coffee. Interestingly, it works very nicely with whisky in cocktails, like in a Fearless Red cocktail.

Also Read: Don Pedro

Recipe for Tiramisu with Whiskey

• 1 packet of lady fingers biscuits
• 1 cup of strong coffee – cold
• 50 ml Tullamore Dew whiskey
• 30 ml Amaretto
• 1 cup of heavy cream
• 250g mascarpone cheese
• 1T vanilla extract
• 1 egg white
• 1/2 cup powdered sugar
• Cocoa powder for dusting

– Whip the heavy cream, mascarpone cheese, icing sugar and vanilla together until it forms fairly stiff peaks.
– Beat the egg white until stiff and gently fold into the mascarpone cream mixture.
– Mix the coffee, whiskey and amaretto in a flattish bowl.
– Briefly dip the Boudoir finger biscuits in the coffee and whiskey mixture; only for 2 to 3 seconds. The biscuits should be moist, but not soggy.
– Layer half the biscuits on the bottom of a serving dish, then top with half of the mascarpone cream mixture.
– Repeat the dipped biscuit layer, ending with the mascarpone cream.
– Refrigerate for at least 4 hours.
– Dust with cocoa powder just before serving.

This recipe puts four of my favourite things together, cheese, chocolate, coffee and whisky. Now, what could be better for an anytime boozy dessert? To my inspirational friends, I hope you enjoy the recipe and have a special time with your families.

This recipe started me thinking, and now I am working on various other boozy deserts. So over the rest of the year, I will be publishing many more  alcohol-laced deserts that is just for grown-ups.

Also Read: Coconut Panna Cotta