Tiramisu Old Fashioned Recipe

Prepare foam

Chill a small mixing bowl. Combine 2 tbsp mascarpone, 2 tbsp cold heavy cream, 1 tsp powdered sugar and a dash of vanilla in the bowl. Whisk by hand or with a handheld electric mixer on low speed until the mixture is smooth and thickened but still pourable — you want a light cream foam, not stiff peaks. Transfer and refrigerate. Use approximately 1 oz on each cocktail.

Add 2 oz Elijah Craig Bourbon, 1 oz cold brewed espresso, 0.5 oz Galliano, 0.25 oz coffee liqueur (if using), 0.25 oz simple syrup and 2 dashes chocolate bitters into a mixing glass filled with large ice.

Stir gently for about 20–30 seconds until well-chilled and slightly diluted (aim for about 15–20% dilution).

Strain the chilled mixture into a rocks glass over one large ice cube (or into a chilled coupe if preferred).

Using a bar spoon, gently float 1 oz of the chilled mascarpone cream foam on top of the cocktail — spoon it so it sits as a layer rather than mixing in.

Lightly dust 1 tsp unsweetened cocoa powder over the mascarpone foam using a fine mesh sieve for an even dusting.

Take one ladyfinger, crush a small amount and scatter a pinch of crumbs atop the cocoa-dusted foam for texture. If you prefer, briefly dip or brush the ladyfinger in the optional coffee soak (1 tbsp cooled espresso + 0.25 tbsp coffee liqueur) and rest it against the glass as a garnish.

Express an orange peel over the drink to release its oils, rub the peel on the rim and drop it into the drink as garnish.

Serve immediately with a small spoon so the guest can scoop a bit of mascarpone foam with each sip, recreating tiramisu sensations.