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Dooley’s Tiramisu

Dooley’s Tiramisu from Sweden

from Sweden


  • 9 teaspoons instant espresso powder – dissolved in 350ml / 1½ cups water (cooled)
  • 250 ml Dooley’s
  • 400 grams Savoiardi biscuits
  • 2 large eggs
  • 75 grams caster sugar
  • 500 grams mascarpone cheese
  • 2 ½ teaspoons cocoa powder


Mix the coffee with 175ml / ¾ cup of the Dooley’s in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Dooley’s, and the mascarpone to make a moussy mixture. Whisk the single egg white until thick …

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