The tiramisu express

This (slightly crazy) invention by TASTE’s cocktail expert Jeanne Calitz is not so much a cocktail as it is a boozy, liquid dessert. But you’re going to love it no matter what we call it

In a cocktail shaker, combine 4 T chilled decaffeinated black filter coffee or espresso with 2T vodka, 2T Tia Maria coffee liqueur and ice.

Shake vigorously, then pour into a short highball or martini glass. Slowly pour 2 T Baileys Irish cream over an upturned teaspoon held low over the glass. It will form a layer at the bottom of the glass because of the density of the liquid.

Top the drink with 1 t lightly whipped cream and a dusting of cocoa powder. Serve with a Boudoir biscuit.