Tiramisu and a White Russian got together and made the dreamiest cocktail. It’s creamy, coffee-flavored, with a hint of booze and a soft kiss of cocoa on top. If you love tiramisu, and you’re into dessert drinks, you’re gonna be so into this. It’s like sipping a dessert you don’t need a fork for. Takes 5 minutes, looks fancy, tastes even better.
Why I Love This Recipe
This drink came out of a cozy holiday night when I couldn’t decide between coffee, dessert, or a nightcap—so I made all three in one glass. Since then, it’s been a go-to for date nights at home and anytime I want something indulgent but easy.
- It’s ready in 5 minutes
- You only need a few ingredients
- No fancy equipment or shaking involved
- It tastes exactly like tiramisu in a glass
- Great for entertaining or just treating yourself
What You’ll Need
- 3 oz vodka
- 2 oz coffee liqueur (like Kahlúa)
- 1 oz espresso (freshly brewed and cooled)
- 2 oz heavy cream
- 1 tbsp mascarpone cheese (softened)
- 1/2 tsp vanilla extract
- 1 tsp powdered sugar
- Cocoa powder (for dusting)
- 2 ladyfingers (optional, for garnish)
- Ice cubes
Servings & Time
Serves: 2
Time: 5 minutes
Pro Tips
- Use cooled espresso or the drink will melt the cream layer too fast
- Mascarpone must be softened for a smooth blend—leave it at room temp for 15 mins
- Don’t skip the vanilla—it adds that signature tiramisu flavor
- Pour the cream layer slowly over the back of a spoon for a pretty layered look
- Ladyfingers on the rim make this feel like a full dessert experience
Tools You’ll Need
- Measuring jigger or small measuring cup
- Small whisk or spoon
- Mixing bowl
- Tall stirring spoon or cocktail spoon
- 2 short cocktail glasses (rocks glasses)
- Fine mesh sieve (for dusting cocoa)
Substitutions and Variations
- No espresso? Use strong brewed coffee
- No mascarpone? Cream cheese will work, just soften it well
- Make it dairy-free: Use coconut cream and plant-based mascarpone
- Make it a mocktail: Use coffee syrup instead of liqueur, skip vodka
Make Ahead Tips
- Mix the cream layer (cream, mascarpone, vanilla, and sugar) up to a day ahead and keep it in the fridge
- Brew and cool the espresso ahead of time and store it in a jar in the fridge
Cooking Instructions
Step 1: Mix the Cream Layer
In a small bowl, whisk together 2 oz heavy cream, 1 tbsp softened mascarpone cheese, 1/2 tsp vanilla extract, and 1 tsp powdered sugar until smooth and slightly thickened but still pourable.
Step 2: Build the Cocktail Base
In each short cocktail glass, add a handful of ice cubes. Then pour in 1.5 oz vodka, 1 oz coffee liqueur, and 0.5 oz cooled espresso into each glass. Stir gently.
Step 3: Top with Cream Mixture
Using the back of a spoon, slowly pour the cream mixture over each glass so it floats gently on top.
Step 4: Dust with Cocoa and Garnish
Lightly dust the top with cocoa powder using a small sieve. Add a ladyfinger to the rim or serve on the side.
Leftovers & Storage
This drink is best fresh, but if you’ve made extra cream mixture, store it in an airtight jar in the fridge for up to 2 days. Just give it a quick stir before using.
Why This Recipe Works (Quick Science)
The mascarpone and cream layer is rich but light, mimicking the filling of tiramisu. Vodka gives it the kick, while the coffee liqueur and espresso tie it all together with that deep, roasted flavor. The layering works because the cream mixture is less dense than the coffee base—float it slowly, and you’ll get that clean separation.
Common Mistakes
- Pouring too fast: If you don’t use a spoon to float the cream, it’ll mix instead of layer
- Using hot espresso: Melts the ice and thins the cream layer
- Skipping the mascarpone: It won’t taste like tiramisu without it
- Not whisking the cream enough: You want it thickened, not runny
What to Serve With
- A plate of real tiramisu (go big or go home!)
- Dark chocolate squares
- A small bowl of espresso beans
- Biscotti for dunking
- Soft jazz and a cozy blanket
FAQ
Can I make this without alcohol?
Yes! Just swap the vodka and coffee liqueur with coffee syrup and use decaf espresso if needed.
Is there a way to make a big batch?
Totally. Multiply the amounts and mix in a pitcher—but pour the cream layer individually when serving.
Can I skip the mascarpone?
You can, but it won’t taste as tiramisu-y. Cream cheese is a decent sub if needed.
Does it need to be layered?
Nope. You can mix it all together if you’re not into the floaty look. Still tastes amazing.
Final Thoughts
This Tiramisu White Russian is everything you want in a dessert cocktail—simple, rich, and totally swoon-worthy. Make it for your next night in or surprise your friends with something classy that took you five minutes. If you try it, drop a comment and tell me how it turned out or if you put your own spin on it!
