(AKA: The Dessert That’ll Haunt Your Taste Buds Forever)

Tiramisu. The name literally means “pick me up” in Italian, and honestly, after one bite of this, you’ll be levitating. This dessert has been around since the 1960s, allegedly born in the Veneto region of Italy—though like any iconic dish, multiple regions claim they invented it. (We see you, Treviso.) Originally served to ahem re-energise gentlemen visiting certain… establishments, tiramisu was designed to be both indulgent and invigorating. Basically, it was the original late-night pick-me-up.

Fast forward to Melbourne in 2025, where tiramisu is the dessert of the moment. Every trendy Italian restaurant has one, and every Melbourne foodie claims they’ve found the best version. But are they as good as this? Unlikely. Why? Because this tiramisu is spiked with Death Gin Coffee and hazelnut liqueur, making it objectively superior. Melbourne might love its tiramisu, but this is the tiramisu Melbourne deserves.

Ingredients (serves 8, or one very dedicated individual)

Tiramisu Cream (the velvety cloud of joy):

• 3 eggs, yolks and whites separated
• ½ cup (110g) caster sugar
• ½ tsp vanilla extract
• 250g mascarpone (get the good stuff, see Note 1)

The Coffee Soak (aka the reason this is superior):

• 1¼ cups hot, strong black coffee (espresso preferred, but instant will do if you must)
• 3 tbsp Death Gin Coffee (your Melbourne foodie mates will lose their minds over this)
• 2 tbsp (or more!) Frangelico or a quality Hazlenut liqueur such as Brookies Mac or White Possum (no one’s judging you, go wild)

The Layers (the edible architecture):

• 200g (24–30) savoiardi (ladyfingers)
• Cocoa powder, for dusting

Method (read carefully, or risk a dessert rebellion)

1. Whip it real good: In a stand mixer or using electric beaters, whisk egg yolks and sugar on medium-high speed for about 10 minutes until it turns pale and thick. (Yes, 10 whole minutes. No shortcuts. This is tiramisu, not instant pudding.)
2. Make it creamy: Add vanilla and mascarpone to the egg mixture. Beat until just combined and smooth. Set aside.
3. Foamy magic: Clean your mixing bowl and beaters (because fat kills fluff). Beat egg whites until stiff peaks form—this should take about 3 minutes. It should look like airy white clouds, not a sad, droopy mess.
4. Fold like a pro: Take half the mascarpone mixture and gently fold it into the whipped egg whites. Once mostly combined, fold in the rest. Do not overmix, or you’ll lose the glorious airiness.
5. Prepare the coffee soak: Mix hot coffee, Death Gin Coffee, and Hazlenut Liqueur in a bowl. Stir well. Take a moment to inhale the scent of pure bliss.
6. The biscuit baptism: Quickly dunk each savoiardi into the coffee soak and layer them in an 8” (20cm) square dish. Don’t soak them too long, unless you enjoy tiramisu soup.
7. Layer it up: Spread half the mascarpone cream over the soaked biscuits. Repeat the biscuit dunking and layering process. Finish with the remaining cream.
8. The waiting game: Cover and refrigerate for at least 4–5 hours (overnight is best). Let the flavours meld into a masterpiece.
9. The finishing touch: Just before serving, dust a scandalous amount of cocoa powder over the top. If you’re feeling extra, add chocolate shavings.

Final Notes:

1. Mascarpone matters: Cheap brands = runny disaster. Stick to Montefiore, La Casa Formaggio, or Italian deli options.
2. Coffee quality: Espresso is king. Instant coffee? It works, but make it strong.
3. Egg safety disclaimer: This recipe uses raw eggs, the traditional way. If that’s a concern, Google “cooked egg tiramisu” and pretend you never saw this.

To Serve:

• Plate it up with an air of superiority.
• Pair it with an Negroni or Espresso Martini featuring Death Gin Coffee, because obviously.
• Watch Melbourne’s tiramisu snobs take one bite and reconsider their life choices.

Enjoy. Or don’t. But if you don’t, we can’t be friends. 😈