Love a boozy dessert? Often, many boozy treats are baked, which leaves you with a lower ABV. But not this easy recipe for Tiramisu in a jar.
Tiramisu is traditionally made up of layers of soaked sponge cake or ladyfingers with a mascarpone filling and served by the slice. Instead, we’re dishing up a twist on tradition. Made with Wohlfert Craft Distilling’s Clutch Coffee Liqueur (a Sip Best of the Northwest medalist), these little treats are jam packed with flavor featuring notes of espresso and chocolate, paired with layers of creamy mascarpone cheese, offering great balance and subtle sweetness. These mini desserts are easy to prep ahead of time, can be saved in the fridge and are totally portable. All you have to do is grab a spoon and dig in.
Tiramisu in a Jar
Makes: 6-8
To make this recipe, prep the cake first to allow time for it to cool. Then, prepare the filling and begin layering the dessert in jars. Use small 8-ounce to 13-ounce jars.
Ingredients
For the Cake:
2 cups flour
1½ cups white sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
⅓ cup oil
½ teaspoon pure almond extract
1 cup milk
For the Filling:
8 ounces mascarpone cheese
⅔ cup powdered sugar
2 tablespoons milk
For Soaking:
1 cup coffee liqueur
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, add the flour, white sugar, baking powder, baking soda and salt. Whisk to combine. With a hand mixer, mix in the eggs. Then, mix in the oil, almond extract and milk.
Prepare a large rimmed sheet pan by greasing it with cooking spray. Pour the batter into the pan. Bake the cake for 16 minutes. Once baked, remove the cake from the oven and allow it to completely cool.
While the cake is cooling, prepare the filling. In a mixing bowl, whip together the mascarpone cheese, powdered sugar and milk.
Once the cake has cooled, use the mouth of one jar to cut circular pieces out of the cake. Cut two circles for each jar you plan to fill. Arrange the circles in a baking dish and pour the coffee liqueur over the top. Turn the cake circles to fully soak them in the liqueur.
Fill each jar by layering one cake circle in the bottom, mascarpone filling, the second cake circle and more filling on top. Garnish the tops with extra coffee liqueur–soaked cake crumbles or a sprinkle of cocoa powder. Chill in the refrigerator until ready to serve.
