Espresso Balsamic Tiramisu-The Little Shop of Olive Oils

Espresso Balsamic Tiramisu


  • 1 cup brewed espresso
  • 2 tablespoons Espresso Dark Balsamic Vinegar
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 package ladyfinger biscuits
  • Cocoa powder for dusting


  • In a bowl, combine the brewed espresso and Espresso Dark Balsamic Vinegar. Let it cool to room temperature.
  • In a mixing bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese, sugar, and vanilla extract, and continue to whip until well combined and smooth.
  • Quickly dip each ladyfinger biscuit into the espresso mixture and arrange them in a single layer at the bottom of a serving dish or individual glasses.
  • Spread a layer of mascarpone cream over the soaked ladyfingers.
  • Add another layer of dipped ladyfingers and top with the remaining mascarpone cream.
  • Refrigerate for at least 4 hours or overnight for the best flavor.
  • Just before serving, dust the top with cocoa powder. (Or drizzle some Espresso Balsamic over the top if preferred.)
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.