Kahlua almond tiramisu

  • 25 mins preparation
  • Serves 8
  • Print


Kahlua almond tiramisu
  • 500 gram tub mascarpone
  • 1/4 cup kahlua, plus 1 tablespoon extra
  • 1/4 cup caster sugar
  • 2 cup thickened cream, whipped
  • 1 cup just-boiled water
  • 1 tablespoon instant coffee powder
  • 250 gram packet sponge
  • 120 gram packet almond bread, roughly crushed
  • 100 gram block dark chocolate grated


Kahlua almond tiramisu
  • 1
    In a medium bowl, combine mascarpone, Kahlua and sugar. Mix well and gently fold half the cream through.
  • 2
    In a small bowl, combine water and coffee until coffee dissolves. Allow to cool. Stir extra Kahlua through.
  • 3
    Dip 12 sponge fingers into coffee mixture and arrange over base of a 10-cup serving dish. Scatter over 1/4 almond bread. Spread with 1/3 mascarpone mixture. Repeat layers using remaining ingredients, finishing with remaining cream.
  • 4
    Chill tiramisu for at least 3 hours. Serve sprinkled with remaining almond bread and grated chocolate.


Overnight chilling allows flavours to develop. Toasted flaked almonds can be used in place of almond bread.

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