Calling all dessert lovers! 

We’ve teamed up with Chef Daniel to put a new spin on your classic tiramisu, using McWilliam’s Flavour Infusions Espresso Press.



  • McWilliam’s Flavour Infusions Espresso Press
  • 1 cup of cream
  • 100gm caster sugar
  • 3 Tbsp of mascarpone
  • 1 packet of Salvadori biscuits
  • Fruit of your choice for garnishing


  1. Softly whip cream and caster sugar in a bowl.
  2. Mix mascarpone through the cream mixture with a whisk until smooth.
  3. Pour 1/4 of a bottle of McWilliam’s Flavour Infusions Espresso Press into a wide bowl.
  4. Smear a heaped teaspoon of the cream mixture onto your presenting plate, creating the base of the tiramisu.
  5. Soak the Salvadori biscuits in the Expresso Press until soft and place a layer on top of the cream.
  6. Add a second layer of cream on top of the biscuits.
  7. Sprinkle a handful of blueberries on top of the cream.
  8. Repeat step 5.
  9. Add another scoop of the cream mixture on top.
  10. Combine blueberries, strawberries, raspberries & mint in a bowl and coat with Espresso Press.
  11. Garnish the tiramisu with the Expresso Press fruit mixture.

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser. Try this delicious recipe using McWilliam’s Flavour Infusions Espresso Press, available in Dan Murphy’s and BWS.

Happy cooking!