Lavender tiramisu is an elegant twist on the classic Italian dessert, made with lavender-infused coffee, dark spiced rum, creamy mascarpone, and a touch of lavender syrup. Served in individual glasses, these lavender tiramisu cups are rich and luscious yet wonderfully light.

Jump to Recipe

Hey folks – I hope you are doing well!

If you have been around Havoc in the Kitchen for a while, you probably know that I rarely hesitate to add lavender to unexpected recipes. And while lavender naturally works in many desserts, pairing it with coffee may not be the most obvious idea.

For this lavender tiramisu, I infused strong coffee with culinary lavender and combined it with dark spiced rum. Since the lavender aroma in the coffee turned out quite subtle, I also drizzled the soaked savoiardi with a little lavender syrup, which reinforced the floral notes without overwhelming the coffee, rum, or mascarpone. The result is a rich and creamy yet beautifully balanced dessert with familiar tiramisu flavours and a delicate floral twist.

Why You’ll Love This Lavender Tiramisu

This lavender tiramisu recipe keeps the familiar combination of coffee-soaked savoiardi and mascarpone while giving it a delicate floral twist. It is not a traditional Italian tiramisu, but the essential flavours and textures are still instantly recognizable.

Lavender Tiramisu: A Floral Twist on Classic Tiramisu

Instead of an egg-based mascarpone filling and traditional Marsala, this version takes a slightly different direction.

Lavender-infused coffee adds a delicate floral aroma directly to the savoiardi.
Dark spiced rum replaces Marsala and brings warm, aromatic notes.
Lavender syrup intensifies the lavender flavour without requiring a large amount of dried lavender.
Mascarpone and whipped cream create an easy eggless filling that is rich but pleasantly airy.
Individual glasses turn the dessert into elegant lavender tiramisu cups that are particularly convenient for entertaining.

Lavender and Coffee Work Surprisingly Well Together

Lavender may sound delicate compared to coffee, but that contrast is exactly what makes the pairing interesting.

Strong coffee has roasted, bitter notes that keep lavender grounded. Rather than making the dessert overly floral, a restrained amount of lavender adds an aromatic layer behind the coffee.

However, coffee can easily overpower lavender. When I made lavender-infused coffee for this recipe, the floral aroma was quite subtle. That’s why a small amount of lavender syrup worked particularly well: it brought the lavender forward without requiring a stronger infusion.

Dark Spiced Rum Adds Warmth and Depth

This tiramisu with spiced rum has a slightly warmer flavour profile than versions made with lighter spirits.

Dark spiced rum often brings notes reminiscent of vanilla, caramel, and warm spices. Those flavours naturally complement coffee while also creating a nice bridge between the bold coffee and delicate lavender.

And while 1/4 cup may sound generous, the rum is distributed throughout the coffee mixture and savoiardi, so it doesn’t dominate the dessert.

Rich and Creamy, Yet Light

The filling combines mascarpone with whipped cream rather than eggs.

Mascarpone provides the characteristic richness and slight tang associated with tiramisu.
Whipped cream gives the filling a lighter, fluffier texture.
Icing sugar adds just enough sweetness without making the cream cloying.
Coffee and cocoa balance the richness with pleasant bitterness.

As a result, this eggless lavender tiramisu is indulgent but doesn’t feel excessively heavy.

Easy to Make and Serve

Despite its elegant appearance, individual lavender tiramisu is quite straightforward to prepare.

There is no custard to cook and no eggs to temper. Once the lavender coffee has cooled, you simply prepare the mascarpone filling, dip the savoiardi, and assemble everything in layers.

Individual glasses are also forgiving. Savoiardi can simply be cut or broken to fit, so perfectly neat layers aren’t necessary.

Ingredients You’ll Need for Lavender Tiramisu

The ingredients are familiar if you have made tiramisu before, with culinary lavender and lavender syrup providing the main twist.

Mascarpone. Use it well chilled for a thick, creamy filling.
Heavy whipping cream. Also keep it cold so it whips easily and helps create a light mascarpone mixture.
Icing sugar. You only need a modest amount, although you can adjust it depending on how sweet you prefer your desserts.
Savoiardi. These crisp Italian ladyfingers absorb the lavender-infused coffee while retaining enough structure to form distinct layers.
Strong coffee. Brew it quite strong since its flavour becomes softer once combined with the cream and cookies.
Culinary lavender. Be sure to use lavender intended for culinary use. It is infused directly into the coffee.
Dark spiced rum. Its warm vanilla and spice notes work particularly well with both coffee and lavender.
Lavender syrup. This is optional but highly recommended, particularly if you want the lavender aroma to be clearly noticeable without using too much dried lavender. Lavender Simple Syrup for Drinks and Cocktails

How Much Lavender Should You Use?

Lavender requires a little restraint, particularly if you aren’t accustomed to cooking with it. For this lavender tiramisu, approximately 1/3 to 2/3 teaspoon of dried culinary lavender is a useful range.

If you are also using lavender syrup, 1/3 to 1/2 teaspoon should be sufficient. I would also recommend starting within this range if you are new to lavender desserts.

If you are skipping the syrup or already know that you enjoy a more prominent lavender aroma, use about 2/3 teaspoon or even slightly more.

Keep in mind that coffee has a powerful aroma of its own, so lavender infused into coffee will taste subtler than the same quantity used in a mild custard or cream. Still, avoid adding too much at once. Lavender should add an aromatic floral note rather than make your tiramisu taste perfumey.

How to Make Lavender Tiramisu

First, prepare strong coffee in a pot with the culinary lavender, allowing the lavender to infuse as the coffee brews. Strain, then let the coffee cool completely before stirring in the dark spiced rum.

Meanwhile, whip the heavy cream and icing sugar until it holds soft to medium peaks. Add the mascarpone and mix just until smooth and creamy. Avoid excessive mixing once the mascarpone has been incorporated.

Dip the savoiardi briefly into the lavender coffee and rum mixture, then arrange them in serving glasses. Add a small drizzle of lavender syrup over the cookies, followed by mascarpone cream. Repeat the layers as the size of your glasses allows. Finish with the mascarpone mixture and cocoa powder, then refrigerate until thoroughly chilled.

For an even simpler method, stir the lavender syrup directly into the cooled coffee and rum instead of drizzling it separately. I prefer adding it to the savoiardi while assembling because it gives you more control over both sweetness and lavender intensity.

How to Make One Large Lavender Tiramisu

You can easily assemble this lavender tiramisu in one serving dish instead of individual glasses. Arrange dipped savoiardi in a complete layer, drizzle lightly with lavender syrup, cover with mascarpone cream, and repeat the layers before finishing with cocoa powder.

Keep in mind that you may need more savoiardi than for individual glasses. Broken cookies fit efficiently into glasses, while a larger dish requires enough ladyfingers to create complete layers. Have some extra savoiardi available, and prepare a little additional coffee if necessary.

How Long Should Tiramisu Chill?

These individual tiramisu cups need at least 4–6 hours in the refrigerator, but chilling them overnight is even better. This gives the coffee-soaked savoiardi enough time to soften while allowing the lavender, spiced rum, coffee, and mascarpone flavours to meld.

Keep the tiramisu covered and refrigerated until ready to serve. It is best enjoyed within about 2–3 days, while the mascarpone cream is fresh and the savoiardi are soft without becoming overly saturated.

For the nicest presentation, you can also wait to add the final dusting of cocoa powder until shortly before serving.

Don’t Have or Don’t Like Spiced Rum? What Else Can You Use?

Dark spiced rum works particularly well in this tiramisu with lavender because its warm vanilla, caramel, and spice notes complement both coffee and floral flavours. However, there are several good alternatives.

Dark rum will give you a similar richness without the additional spices.
Amaretto adds a sweeter almond note that pairs beautifully with coffee and lavender.
Brandy or cognac offers a warmer, fruitier character while keeping the dessert sophisticated.
Marsala brings the flavour profile a little closer to traditional tiramisu.
Coffee liqueur will emphasize the coffee flavour, although the lavender may become less noticeable.

Whatever you choose, I would stick to roughly the same amount as the spiced rum and adjust to taste.

Can I Make Tiramisu Without Alcohol?

Absolutely. For an alcohol-free version, simply omit the spiced rum and replace it with additional strong coffee. Since the rum contributes quite a bit of flavour, you may want to make the lavender slightly more pronounced or add a little extra lavender syrup.

The combination of lavender-infused coffee, mascarpone cream, and cocoa already provides plenty of flavour, so alcohol is not essential to this eggless lavender tiramisu.

How to Adjust the Texture to Your Liking

How long the savoiardi spend in the soaking mixture makes a significant difference to the final texture. You can easily adjust these lavender tiramisu cups from relatively structured to wonderfully moist.

For firmer layers, dip the savoiardi very briefly into the lavender coffee and rum mixture. They will continue absorbing moisture from the mascarpone filling while the tiramisu chills.
For a softer texture, let the savoiardi absorb slightly more of the soaking mixture before arranging them, but don’t leave them submerged until they become difficult to handle.
For a moist, well-saturated tiramisu, briefly dip the savoiardi first, arrange them in the glasses, and then drizzle additional coffee-rum mixture over them. You can drizzle the lavender syrup separately as well. This is my preferred method.
For individual tiramisu cups, pay particular attention to cut or broken pieces of savoiardi. Smaller pieces absorb liquid faster than whole cookies, so it is easier to arrange them first and add extra liquid afterward if needed.

More Lavender Desserts

If you enjoy experimenting with culinary lavender, there are plenty of other ways to use its delicate floral aroma. It works particularly well with berries, peaches, lemon, honey, chocolate, and nuts, so you may also enjoy some of these lavender desserts:

More Tiramisu Ideas

And if you enjoyed this lavender tiramisu, be sure to check more recipes:

I’d love for you to try this lavender and rum tiramisu. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Lavender tiramisu with spiced rum, mascarpone cream, coffee-soaked savoiardi, cocoa, and fresh lavender