“My son Oliver is obsessed with tiramisu,” cookbook author Jessie Sheehan told us on a recent episode of the Wine Enthusiast Podcast all about boozy baking. That’s why she included a recipe for it—named for her son, of course—in her cookbook, Snackable Bakes.
It’s a recipe that delivers complex, coffee-forward flavors that never feel overwhelmingly alcoholic. “It doesn’t really read as boozy,” Sheehan told us. “It reads like creamy and coffee espresso-y and delicious, if you ask me.”
Not that you have to go the coffee route. Sheehan loves this recipe partly because of how customizable it is.
“I love the Kahlúa because of Oliver, but you can use Marsala or Madeira—there are a bunch of different fortified wines that you can use,” Sheehan said. “You can use rum. You can use brandy. I mean, I feel like the tiramisu world of booze is very inclusive.”
Oliver’s Simplest Tiramisu
Recipe by Jessie Sheehan, adapted from Snackable Bakes
Serves: 9
Active time: 15 minutes
Inactive time: 4 to 6 hours
2 cups (474 milliliters) boiling water, or strong coffee 2 tablespoons, plus 2 teaspoons, espresso powder (omit if using coffee) ½ cup (118 milliliters) Kahlúa, or another coffee-flavored liqueur 1 ½ cups (339 grams) mascarpone cheese, room temperature 1 ½ cups (355 milliliters) heavy cream ¾ cup (90 grams) confectioners’ sugar ¾ teaspoon kosher salt
This Article was originally published on Wine Enthusiast
