CaféPod’s blackberry rum liqueur and espresso tiramisu recipe

PUBLISHED: 11:54 22 December 2014 | UPDATED: 12:03 22 December 2014


Let’s get into the festive spirit with a new twist on that old favourite tiramisu, and some fizzing champagne cocktails to welcome guests

Ingredients - Serves 6-8

• 4 egg yolks

• 135g caster sugar

• 200g mascarpone

• 250g blackberries

• 100ml water

• 15ml rum

• 1 cup CaféPod Sumatra Lake Tawar

• 1 packet sponge fingers



For the blackberry rum liqueur, blend the blackberries and water. Filter through a sieve to remove all pips

1 Pour the juice into a saucepan with 75g sugar and simmer until the sugar has fully dissolved

2 Allow the mixture to cool and then mix with the rum. Beat the egg yolks with the rest of the sugar.

3 Place your bowl over a pot of simmering water (bain-marie like), stirring until the mixture changes texture. This should take 3-4 minutes

4 Take the bowl off the heat and add the mascarpone, whipping until smooth. Cool in the fridge for at least an hour.

5 For the base, mix 15cl of the blackberry rum liqueur with the CaféPod coffee

6 Dip the sponge fingers into the liqueur and coffee mix.

7 Assemble the tiramisu by layering the saturated sponge fingers with the mascarpone cream


This recipe was created for CaféPod by lifestyle blogger Coralie Grassin of Teatime in Wonderland:

CaféPod (, creates high quality Nespresso-compatible capsules using carefully sourced coffee, which is roasted, ground, tasted and packed in-house in their North Lincolnshire roastery. CaféPod have just launched their newest variety, the Origins Sumatra Lake Tawar, the second in the newly launched Origins Inspired range: a full and fruity single origin, characterised by a slight coffee cherry note derived from the country’s unique wet hulled production process, Sumatran coffees taste like no other. The beans grown around the shores of Lake Tawar are regarded as the best in the country. Stockists include Waitrose, Tesco, Ocado and many specialist farm shops.


Pretty in Pink

This Pink Lady & champagne cocktail will add a little sparkle when guests arrive.

For each serving in a flute glass you’ll just need: a couple of drops of grenadine; one large chilled Pink Lady apple, juiced, or 100ml of chilled Pink Lady juice; champagne, to top up (about 75-100ml, depending on your glass)

Add a couple of drops of grenadine to the bottom of a champagne glass. Pour over the chilled Pink Lady juice and top up with champagne. Serve immediately.


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