Whoever said that you can have too much of a good thing, obviously had never combined the decadent pleasures of dessert and alcohol.
Wine, beer and spirits encompass such a diverse range of flavours that it is almost impossible not to find a delectable dessert to match. Dark ale and chocolate, cream and liqueur, champagne and gelato- all matches made in heaven! We explore some of our very favourite boozy desserts to prove that too much of a good thing is never enough.
‘Tiramisu’ means ‘pick me up’ in Italian, an apt name for this coffee laced family favourite. This light and fluffy dessert is made up of layers of decadent marscarpone cream and coffee soaked ladyfinger biscuits. The traditional recipe does not include alcohol but it is easy to add a boozy twist to tiramisu by soaking the biscuits in a coffee flavoured liqueur such as Kahlua.
These classic little bite-sized treats are made up of a dense biscuit mix, often combined with condense milk, and flavoured with chocolate and a touch of rum. Rum balls are an easy no-bake recipe and make for great little gifts.
Chocolate Guinness Cake
Adding beer to a cake might not sound particularly appealing at first but trust us, this is a match made in heaven! The smooth malty flavours of Guiness stout are the perfect pairing for decadent dark chocolate. Incorporating been into baking is also surprisingly easy, to read more about cooking with beer read:
This simply inspired combination is the perfect way to celebrate in the hot summer months, and so easy to make! For a basic champagne sorbet all you will need is champagne, sugar and lemon juice, but from there it is easy to experiment with adding other flavours. We particularly love this version with grapefruit and pomegranate juice for a refreshing citrus zing.
Bourbon Sauce, on everything
Rich and creamy bourbon sauce adds a fantastic depth of flavour to almost any dessert. Think of it as an adult alternative to caramel sauce and smother it over puddings, icecream, brownies, cheesecakes, tarts, and cupcakes. We definitely recommend making up a few bottles of this moreish condiment to keep in the fridge for desserts and emergency midnight snacks.