The tiramisu express

The tiramisu express

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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!


  • 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

Cooking Instructions

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.

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

Jeanne Calitz Recipe by: Jeanne Calitz
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Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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