Aperol Tiramisu
This vibrant Aperol tiramisu puts a sunny twist on the Italian classic, featuring bright orange flavours, creamy layers, and a glossy marmalade drizzle. It’s the no-bake, make-ahead dessert that brings a burst of summer sunshine to your table.
A Modern Citrus Spin on a Classic Dessert
Meet tiramisu’s glamorous summer sister — same indulgence, new attitude!
Instead of the traditional coffee-soaked biscuits, this version swaps in Aperol and orange juice, creating a refreshing, slightly bitter-sweet flavour that perfectly balances the creamy mascarpone layers.
What makes this recipe even more irresistible is how simple and stress-free it is. There’s no baking, no complicated steps, and it actually tastes better after chilling overnight. The Cottee’s Breakfast Marmalade drizzle adds a sophisticated finishing touch, tying together the citrus and Aperol notes beautifully.
Why You’ll Love This Aperol Tiramisu
This dessert takes everything people love about tiramisu — the creamy texture, the layered richness, the indulgent sweetness — and lightens it up with zesty orange flavours.
The result? A show-stopping summer dessert that’s elegant enough for guests but easy enough for any night of the week.
💡 Tip: Add the orange slices and mint right before serving to keep them looking fresh and vibrant.
Key Ingredients That Make It Shine
Mascarpone – the luxurious base that gives tiramisu its creamy, velvety texture.
Aperol Aperitivo – delivers that iconic bittersweet orange flavour and a beautiful coral hue.
Fresh Orange Juice & Rind – provide natural sweetness and aromatic citrus oils.
Savoiardi (Sponge Fingers) – soak up the Aperol mixture perfectly while keeping structure.
Cottee’s Breakfast Marmalade – adds a glossy finish and enhances the orange flavour profile.
Mint & Orange Slices – optional, but stunning for presentation.
If you adore Italian desserts with a citrus flair, try pairing this with a limoncello torta mimosa or other refreshing Mediterranean treats.
Ingredients (11)
500g mascarpone
500ml (2 cups) thickened cream
150g (1 cup) icing sugar
1 orange, rind finely grated
185ml (3/4 cup) Aperol Aperitivo
125ml (1/2 cup) fresh orange juice
30 thin savoiardi (sponge finger biscuits)
170g (1/2 cup) Cottee’s Breakfast Marmalade
1 1/2 tbsp Aperol Aperitivo, extra
Thin orange slices, to decorate
Fresh small mint leaves, to decorate (optional)
Method
Step 1
Beat mascarpone, cream, icing sugar, and orange rind with electric beaters until thick and well combined.
Step 2
Combine Aperol and orange juice in a shallow bowl. Dip half the biscuits into the mixture, turning to coat. Layer them in a 6cm-deep, 18x28cm dish. Spread half the mascarpone mixture over the top. Repeat layers, cover, and refrigerate for at least 4 hours or overnight.
Step 3
Warm marmalade in the microwave for 30 seconds, stir until smooth, then mix in the extra Aperol. Drizzle over the tiramisu. Garnish with orange slices and mint before serving.
Recipe Notes
Soak each biscuit just 2–3 seconds per side — enough to absorb flavour without turning soggy.
Chill overnight for the best texture and flavour melding.
Store loosely covered for up to 2 days.
