Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert

    Bourbon Tiramisu

    Published: Nov 13, 2017 · Modified: Nov 20, 2023 · 10 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This bourbon tiramisu is a sweet Southern twist on an Italian classic, and is made with espresso, ladyfinger cookies and a mascarpone whipped cream.

    Bourbon Tiramisu with fresh berries.

    Does anyone else get a little giddy at the thought of tiramisu?

    I mean, the name itself whispers of the exotically delicious, doesn't it?!  "Tiramisu" -- just try saying it out loud without getting a little bit excited.

    You can't, can you?

    This Italian sweet is both light and rich, sweet with hints of bitter-- it is perfection.

    Oh, and there's a drop or two of alcohol in there.

    You know, just to add a little something extra!

    This version swaps out the more traditional rum for a little Kentucky bourbon.  Rum isn't really Italian anyway, is it? 

    This bourbon tiramisu is perfect for family dinners, date nights, parties, and I can assure you, for midnight snacking!

    Want more Italian desserts? Try pumpkin tiramisu, lemon basil granita, and berry granita!

    What is Tiramisu?

    Tiramisu is an Italian dessert made up of coffee-dipped hard cookies (called ladyfingers), and a sweet, custardy filling. 

    The cookies and filling are layered together, chilled, and then happily devoured. 

    Usually, there's a little rum in there, but here, we're swapping it out for bourbon!

    What If I'm Out of Bourbon?

    This recipe works perfectly with any unflavored whiskey.

    Or you can use this recipe as a base and swap the bourbon for rum for a traditional tiramisu.

    If you've got extra bourbon, try making these bourbon recipes like lavender bourbon sour or Kentucky bourbon coffee, and learn how to drink bourbon!

    What If I Can't Find Mascarpone for this Bourbon Tiramisu?

    Mascarpone is an Italian cream cheese.

    If you can find it, use it. If you can't find it, you can swap regular cream cheese. But mascarpone is the best option for this recipe.

    Should I Buy Hard or Soft Ladyfinger Cookies?

    Either.

    When you buy ladyfingers, there's two kinds, a hard crunchy kind, and also a softer lady finger that's more spongy.  

    Both kinds of cookies will end up soft after you dip them in the coffee mixture.

    If you can find the hard ones, they should hold up better than the soft, especially if you're letting your tiramisu sit overnight, but either cookie will work just fine!

    Some very ambitious cooks make their own ladyfinger cookies.  I am not one of those people.

    Shopping Tip: You should be able to find ladyfinger cookies in the grocery store-- either in the cookie aisle or in an international Italian aisle.

    How to Make Espresso Without an Espresso Maker

    You need cold espresso for this recipe.

    If you don't have an espresso maker, you can use store-bought espresso or swap it for strong black coffee. French press coffee is the closest swap.

    How to Make Bourbon Tiramisu

    Make the Bourbon Espresso Mixture

    Start by making the coffee mixture. 

    Mix together the espresso and bourbon together. Set it aside to give it a chance to cool down.

    Mix the Egg Yolks

    You've got two options at this point. You can simply beat raw egg yolks with sugar until they're light and fluffy, or you can add one extra step.

    Eggs and Sugar in a Bowl.
    Add Eggs + Sugar to a Bowl
    Eggs and Sugar blended together in bowl for bourbon tiramisu.
    Cream the Eggs + Sugar

    If you prefer cooked eggs, you'll make a zabaglione.

    Bring a small pot of water to a simmer.  Set a heatproof bowl on top of pot, and use a hand mixer to blend together the egg yolks and sugar until they're light and fluffy.

    Either option works!

    Make the Mascarpone Whipped Cream

    In a large mixing bowl, whip the cream and a little more sugar until soft peaks form.

    Cream in bowl after being whisked with soft peaks forming.
    Whisk the Cream Until Soft Peaks Form

    Add the mascarpone and continue whipping until the mixture is soft and spreadable.

    Use a rubber spatula or a wooden spoon to fold the egg mixture into the mascarpone whipped cream.

    Creamy Mascarpone and Whipped Cream Mixture with Ladyfinger Cookies.
    Fold the whipped cream into the mascarpone mixture.

    Assemble the Bourbon Tiramisu

    Next is the exciting part-- you're going to put it all together!

    Take the espresso mixture out of the fridge, and one by one, dip the ladyfinger cookies into the espresso. 

    Ladyfingers dipped in espresso and laid in baking dish to make bourbon tiramisu.
    Dip the Ladyfingers in Espresso

    Layer the cookies into your dish, and then pour half the mascarpone mixture on top.  Make another layer of coffee-dipped cookies, and a final layer of mascarpone.

    Pouring the Mascarpone Mixture onto the Coffee-Soaked Cookies to make bourbon tiramisu.
    Dip the cookies in the coffee mixture + then layer them with the mascarpone mixture.

    Dust the top with more cocoa powder, and then slide the entire dessert into the fridge.

    The tiramisu needs to chill for at least four hours!  Make this the morning before you're serving it, or the day before. 

    Finally, the real excitement happens: you get to eat! 

    Just make sure to check your teeth for cocoa powder after you gobble it up. Chocolate smudges on your front teeth isn't a look that everyone appreciates. 

    Personally, I think those chocolate smudges scream "My dessert was AMAZING. Be jealous."

    This Bourbon Tiramisu is a sweet, Southern twist on an Italian classic, and is perfect for both Date Night and parties! #bourbon #tiramisu #dessert #PartyFood
    Print Recipe Save Recipe Saved!
    5 from 6 votes

    Bourbon Tiramisu

    This bourbon tiramisu is a sweet Southern twist on an Italian classic, is made with espresso, ladyfinger cookies and a mascarpone whipped cream.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Minimum Chilling Time:4 hours hrs
    Total Time4 hours hrs 20 minutes mins
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Servings: 8 people
    Calories: 405kcal
    Freezer Friendly?
    No
    Will It Keep?
    3-4 Days (Fridge)
    Prevent your screen from going dark

    Equipment

    • electric hand mixer
    • medium mixing bowl
    • large mixing bowl
    • 2-quart baking dish (8"x8"), or similarly sized dish

    Ingredients

    Espresso Mixture:

    • 1 ¾ cups brewed espresso or strong coffee
    • 2 ounces bourbon

    Mascarpone Whipped Cream:

    • 4 egg yolks
    • ½ cup sugar (divided)
    • ¾ cup heavy cream
    • 8 ounces mascarpone (room-temperature)

    To Assemble Tiramisu:

    • 1 tablespoon unsweetened cocoa powder (divided)
    • 20 ladyfinger cookies (~1 package, amount approximate) Use gluten-free ladyfinger cookies if needed
    • berries (optional, for garnish)

    Instructions

    Espresso Mixture:

    • Combine espresso and bourbon in a shallow bowl. Set aside.

    Mascarpone Whipped Cream:

    • Raw egg option:
      Add egg yolks and ¼ cup sugar to a medium-sized mixing bowl. Use an electric mixer on medium speed to beat until the eggs are fluffy and pale yellow. When the eggs have tripled in size, you're done.
      Cooked egg option (Zabaglione):
      Fill a medium-sized pan with about and inch of water, and bring it to a simmer.  (Or use a double boiler.)
      Add egg yolks and ¼ cup sugar to a to a medium-sized heatproof bowl (such as Pyrex or metal), and set it on top of the pan with simmering water.
      Right away, use an electric hand mixer, whisk eggs at a medium speed, and continue beating until the mixture is light and fluffy. When the eggs have doubled in size, you're done. Remove eggs from heat and set aside.
      Make sure not to leave the eggs on the heat for longer than needed. You only want to heat them, not scramble them.
    • In a separate large mixing bowl, add the cream and remaining ¼ cup sugar. Use an electric mixer on high to whip the cream until soft peaks form.
      Add the mascarpone and continue mixing until the mixture is soft and spreadable.
      Use a rubber spatula to gently fold the egg mixture into the mascarpone whipped cream.

    Assemble the Tiramisu:

    • Use a small mesh sieve (or a metal tea ball) to dust a 2-quart baking dish (such as an 8"x8" pan) with half the cocoa powder.
    • One by one, dip the ladyfinger cookies into the espresso mixture and then arrange in the baking dish. Make sure the cookies absorb a little of the espresso, but don't leave them in the liquid very long or they'll fall apart.
      Continue adding cookies until you've got a single layer of cookies, breaking cookies into smaller pieces to fill in gaps as needed.
    • Spread half the mascarpone whipped cream over the ladyfingers.
      Repeat process, topping mascarpone with another layer of soaked ladyfingers, and finishing with a final layer of the mascarpone mixture. Dust the top with the remaining cocoa powder.
    • Refrigerate at least 4 hours (or overnight). Serve cold with optional berries if desired.
      Make Ahead / Leftovers:
      Tiramisu can be stored for 3-4 days in the fridge. Note that the ladyfinger cookies will soften as the dessert sits.

    Notes

    Dish Sizes and Shapes: To make things simpler, I've written this recipe for a medium or 8"x8" casserole dish.  However, you can make tiramisu in whatever size container you want, as long as it holds the right amount of dessert.
    For deeper dishes (like bowls), you'll need to adapt to the size of the bowl, and use more than two layers of cookies and creamy filling.  You could also break the cookies into smaller pieces, and use 6-8 ramekins (depending on the size of the ramekins).
    Extra Alcohol Option:
    • Add 2 ounces of marsala (a sweet red wine), or another sweet red or white wine, to the egg yolks while whipping.
    • Double the bourbon in the coffee mixture.

    Nutrition

    Calories: 405kcal (20%) | Carbohydrates: 32g (11%) | Protein: 7g (14%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Cholesterol: 217mg (72%) | Sodium: 76mg (3%) | Potassium: 127mg (4%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 1008IU (20%) | Vitamin C: 1mg (1%) | Calcium: 81mg (8%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

    More Dessert Recipe Index

    • Three campfire smores stacked on top of each other.
      Campfire S'mores
    • Campfire hot chocolate with peanut butter whiskey and toasted marshmallows in front of a campfire.
      Campfire Hot Chocolate with Peanut Butter Whiskey
    • ricotta ramekin cheesecakes on a serving tray
      Lemon Ricotta Ramekin Cheesecakes
    • two chocolate lava cakes on a serving platter with berries
      Chocolate Lava Cake

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 6 votes (2 ratings without comment)

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    All commentsQuestions
    1. Bintu | Recipes From A Pantry says

      November 05, 2017 at 12:45 pm

      5 stars
      I love this twist on tiramisu! Delicious!

      Reply
    2. Edyta at Innocent Delight says

      November 05, 2017 at 2:12 pm

      5 stars
      This Tiramisu looks fantastic. I like the addition of bourbon. Such a decadent dessert.

      Reply
    3. Emma @ Supper in the Suburbs says

      November 05, 2017 at 2:54 pm

      This sounds DELICIOUS! I love tiramisu and always order it from my local Italian restaurant. I've never bothered trying to make it at home though. Who knew it was so simple!

      Reply
    4. Dana says

      November 05, 2017 at 6:48 pm

      My sister-in-law loves tiramisu! I'm not a dessert person, but I'm totally passing this along to her because she'll probably go bananas for it. And she could use a shot or two of bourbon lol…

      Reply
    5. Dawn - Girl Heart Food says

      November 13, 2017 at 10:52 am

      5 stars
      You know I've never made tiramisu?! This one looks fabulous, Sarah! Love the bourbon infusion here! Gotta try it 🙂

      Reply
    6. Megan says

      November 14, 2017 at 7:49 am

      This sounds so good! I love tiramisu, but the husband doesn't. Wondering if I can lure him into trying some with a little bourbon mixed in.

      Reply
      • champagne-tastes says

        November 14, 2017 at 7:50 am

        It’s worth a shot!!!! Maybe he’s never had awesome tiramisu ????

        Reply
    7. Meg | Meg is Well says

      November 15, 2017 at 11:36 am

      5 stars
      So many yummy layers of goodness!!! I don't have tiramisu very often but it really is one of my favorites!

      Reply
    8. Sara says

      December 22, 2023 at 9:58 pm

      Would it be ok to double this recipe?

      Reply
      • Alisha Trenalone says

        December 23, 2023 at 5:33 pm

        Sure! It's really all about having the right amount to make layers in whatever size dish you have (or dishes). Hope it works well for you!

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.