Did You Know Tiramisu Comes In Every Color?

The delicate floral flavor of rose water dances demurely with the light mascarpone cheese and whipped cream. The end result is a beautiful blend of Indian and Italian cuisines.

Holy Barbie, this dish is pink. Instead of coffee, this version uses mild sweet and tart dragon fruit to flavor the sponge cake, cream and a syrup the cake is soaked in. This is a great summery take on the recipe.

Coffee or tea? How about we take the tea and translate it to this citrusy, floral tiramisu? It’s creamy, light and like most tiramisu recipes, no bake.

A matcha makeover to tiramisu just feels inevitable as there’s matcha interpretations of every dessert, it seems. This one is green, slightly nutty and thanks to a little rum, a little boozy too.

Ube is a purple yam found in Filipino cuisine that has a mild nutty and vanilla taste and bright hue. This recipe also keeps a bit of espresso in the soak, which blends well with the ube.

So sweet and bright, soak the lady fingers in ruby red blood orange juice. The flavor is so citrusy while the color of the cross-section of a slice is unexpected.

Raspberry, pistachio and white chocolate form a dream team of flavors. When layered in this dessert, they not only look cool, but balance into a tangy-creamy-nutty symphony.

Did you know that cherries and almonds are close cousins and almond extract sometimes substitutes for cherries in baking? Amaretto is an almond liqueur, so naturally cherries belong with it in this boozy tiramisu recipe. The fruity notes of the coffee come forward in this as well.

Coffee and limoncello may seem weird together, but in Italy, citrus peel is a common addition to cups of espresso. Take a trip to the Amalfi Coast with each bite of this incredibly simple recipe.

Just a dusting of cocoa on top is not enough for this recipe. Give us more chocolate, in the form of custard and a chocolate dipping sauce. And go heavy on that cocoa powder on top!