Hello, dear coffee friends.

There’s something so comforting about a well-made tiramisu. The creamy mascarpone, those espresso-soaked savoiardi, and that dusting of cocoa that lingers like a soft kiss—each bite feels like a love letter to indulgence. And when you bring coffee into the mix, well, that’s where the magic truly happens.

At Mahalia Coffee, we’re all about those small, soulful moments. Whether it’s your morning brew or a sweet treat shared after dinner, coffee has the power to bring people together. And today, we’re sharing a little recipe that’s close to our hearts—and packed with our boldest roast: Blend 4.

Blend No 4 is our European dark roast—bittersweet, bold, and unapologetically rich. Think deep cocoa notes, dark caramel, and just the right amount of intensity. It’s the kind of coffee that stands up beautifully in a dessert like tiramisu, cutting through the richness and enhancing every spoonful.

Why Blend 4?

In the world of tiramisu, not all coffees are created equal. You want something that doesn’t get lost among the cream and sugar. Blend No 4 was made for this. When you dip those sponge fingers in a freshly pulled espresso shot made from this roast, the flavour lingers. It adds depth. It gives tiramisu that unmistakable grown-up edge. One bite and you’ll know exactly what we mean.

The Recipe

We’ve tried a lot of tiramisu recipes over the years, but this one—based on the most highly rated tiramisu recipe from Taste.com.au—hits the perfect balance of tradition and decadence. We’ve made just a few tweaks to spotlight our star ingredient: Blend No 4.

You’ll Need:

  • 3 eggs, separated

  • 1/2 cup (110g) caster sugar

  • 500g mascarpone

  • 1 1/2 cups (375ml) Mahalia Blend 4 espresso, cooled

  • 1/4 cup (60ml) coffee liqueur (optional, but glorious)

  • 1 packet (200g) savoiardi (sponge finger biscuits)

  • Cocoa powder, for dusting

  • Dark chocolate shavings, for flair (optional but encouraged)

Method:

  1. In a large bowl, beat egg yolks and sugar until pale and creamy. Gently fold in the mascarpone until smooth.

  2. In a separate bowl, whisk egg whites until soft peaks form. Fold gently into the mascarpone mixture.

  3. Combine the cooled Blend No 4 espresso and liqueur in a shallow dish.

  4. One by one, dip each savoiardi biscuit into the coffee mixture for 1–2 seconds (no more, or they’ll fall apart). Line the base of a dish with the soaked biscuits.

  5. Spoon half the mascarpone mixture over the biscuits. Repeat with another layer of soaked biscuits and the remaining mascarpone.

  6. Cover and refrigerate for at least 4 hours (overnight is best).

  7. Just before serving, dust generously with cocoa and finish with chocolate shavings if you’re feeling fancy.

A Little Love from Our Kitchen to Yours

We first made this recipe on a Sunday afternoon in our café kitchen, just as the lunch rush was slowing down. The espresso machine was still humming, and Blend No 4 was flowing strong. We shared the first slice with our baristas—quietly, reverently—and the silence said it all.

Tiramisu made with a dark roast like this isn’t just dessert. It’s a tribute. A reminder of the old European cafés that inspired Blend 4. A way to bring something bold and beautiful to the table—just like our coffee.

We’d love to see your creations. If you try this recipe, snap a photo and tag us MahaliaCoffee. Let’s keep sharing the love, one delicious bite at a time.

With warmth and cocoa-dusted fingers,
The Mahalia Coffee Team

☕️
P.S. Need a bag of Blend No 4 for your tiramisu? Find it here and have it roasted fresh and delivered straight to your kitchen.