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Espresso Mocktini Tiramisu

Espresso Mocktini Tiramisu
 Silky smooth Espresso Mocktini with White Chocolate Ganache Gelati is at the foundation of this frozen Tiramisu dessert. Slice and serve with a sprinkle of cocoa powder to wow your guests!

Minutes Preparation



  • 250ml coffee
  • 60ml Kahlua
  • 12 sponge finger biscuits
  • 3 jars of Espresso Mocktini with White Chocolate Ganache Gelati
  1. Line a 20 x 10 x 10cm loaf tin with baking paper leaving paper overhanging.

2. Spread one jar of the Espresso Gelati in the base of the tin.

3. Combine coffee and kahlua in a shallow bowl. Dip each sponge finger biscuit in the coffee mixture and press into the Gelati. Repeat for 1 layer of the tin. 

4. Add another jar of Gelati and repeat the previous step for the next biscuit layer.

5. Top with the final layer of Gelati and place in freezer. Freeze for 4 hours or overnight.

7. Enjoy!

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