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!

Ingredients

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.

Find more cocktail recipes here.

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