We’re back at it again with Pastry Chef Tracy Wei of CHINO and Peace of Cake, and this time she’s sharing an easy but elegant recipe for tiramisu made with our own coffee shochu. The classic tiramisu recipe uses brewed coffee and variations add amaretto, so using coffee shochu in this version kills two birds with one stone by adding a boozy kick with rich flavors of Beyond Coffee Roasters coffee beans. Learn how to make this delicious dessert below.

coffee-shochu-tiramisu---4 coffee-shochu-tiramisu---5




3 Eggs

100 g Sugar

190 g Mascarpone Cheese

150 g Whipped Cream

237 ml Sunday’s Coffee Shochu

24 Small Lady Fingers

Cocoa Powder to Garnish

**yields 4 portions


coffee-shochu-tiramisu---3 coffee-shochu-tiramisu---2


1. Cook the eggs and sugar in a double boiler

2. Stir until it has thickened

3. Remove from heat and add mascarpone

4. Make sure the mixture is cool and fold in the whipped cream


1. Lightly soak the ladyfingers in Sunday’s Coffee Shochu – make sure both sides are coated gently since the alcohol can be strong

2. Place one layer of soaked ladyfingers into a glass, top with the mascarpone cream, and repeat one more time

3. Chill the filled glass in the fridge for at least one hour before serving

4. When you’re ready to serve, top with cocoa powder and enjoy

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.