The tiramisu express

Easy

This (slightly crazy) invention by TASTE’s cocktail expert Jeanne Calitz is not so much a cocktail as it is a boozy, liquid dessert. But you’re going to love it no matter what we call it!

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Ingredients

Method
  • 4 T decaffeinated black filter coffee or espresso, chilled
  • 2 T vodka
  • 2 T Tia Maria coffee liqueur
  • ice, for mixing
  • 2 T Baileys Irish cream
  • 1 t lightly whipped cream
  • cocoa powder, for serving
  • Boudoir biscuit, for serving

Method

Ingredients

1. In a cocktail shaker, combine chilled decaffeinated black filter coffee or espresso with vodka, Tia Maria coffee liqueur and ice. Shake vigorously, then pour into a short highball or martini glass.

2. Slowly pour Baileys Irish cream over an upturned teaspoon held low over the glass. It will form a layer at the bottom of the glass because of the density of the liquid. Top the drink with lightly whipped cream and a dusting of cocoa powder. Serve with a Boudoir biscuit.

Find more cocktail recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle De Wet

Jeanne Calitz

Recipe by: Jeanne Calitz

Jeanne Calitz is a freelance lifestyle writer based in Kommetjie, Cape Town. She's a voracious reader and a fan of hyper-seasonal cooking and well-made cocktails (spicy palomas forever!) When not writing, you'll find her busy in the garden or walking the family's two Schnauzers, awestruck by the fact that she gets to live near the ocean.

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