KopiO Tiramisu

A classic dessert, restructured.

Tiramisu doesn’t need reinvention. It needs restraint.

This version uses KopiO® to replace overly sweet coffee liqueurs, bringing structure, bitterness, and a cleaner finish. The result is richer, less cloying, and unmistakably coffee-forward.

KopiO adds real coffee bitterness and aromatic depth, anchoring the dessert instead of perfuming it. It holds the dish together and keeps the finish clean.

Ingredients (Serves 6–8)

Cream Layer

• 4 large egg yolks

• 80 g caster sugar

• 250 g mascarpone

• 250 ml cold whipping cream

Coffee Soak

• 240 ml freshly brewed espresso, cooled

• 60 ml KopiO® Coffee Liqueur

Assembly

• Savoiardi (ladyfingers)

• Unsweetened cocoa powder

• Optional: dark chocolate shavings

Method

1. Build the Cream

Whisk egg yolks and sugar until pale and thick.
Fold in mascarpone until smooth.

In a separate bowl, whip cream to soft peaks.
Fold gently into the mascarpone mixture. Set aside.

2. Prepare the Coffee Soak

Combine cooled espresso and KopiO®.
Taste — it should be bitter, aromatic, and lightly sweet.
If it tastes sweet, your espresso is too weak.

3. Assemble

Quickly dip each ladyfinger into the coffee soak.
Do not oversaturate.

Layer soaked ladyfingers into your dish.
Spread an even layer of cream.
Repeat once more.

4. Rest

Cover and refrigerate for at least 6 hours (overnight preferred).
This is where structure forms.

5. Finish

Dust generously with unsweetened cocoa powder just before serving.
Add dark chocolate shavings if desired.

Serving Notes

• Serve cold, not frozen

• Keep portions restrained — this is rich by design

• Best paired with black coffee or an after-dinner cocktail using KopiO