From trending pistachio to zingy lemon, these are the tiramisu liqueur alternatives we’d prefer you didn’t tell nonna about.

Best served scooped from a hand-me-down tray that barely fits in your fridge (and definitely not your literal fridge drawer or car console), the classic tiramisu is just that – a classic. Custardy yolks, pillowy egg whites and the tang of a good mascarpone bring perfect mellowness to an otherwise decadent dessert. Not to mention the splash of rum, marsala, Tia Maria or Kahlua that gets sponged by savoiardi biscuits to come together in one immaculate mouthful.

If the family recipe ain’t broke, don’t fix it: we’re not here to mess with perfection (case in point, Emelia Jackson and Broma Bakery’s classic iterations). However; there’s a high chance your favourite version of this dessert is still out there – and in this list of high-reward (and incredibly non-traditional) ingredient swaps.

Cocolada Coconut is a unique addition to tiramisu

1. White chocolate and Cocolada Coconut

Raffaelo might be everyone’s second-favourite spherical, boxed and individually wrapped chocolate (after Ferrero, of course), but geez, its white chocolate and coconut flavours bring new life to the trad tiramisu. Dip your ladyfingers into a mixture of coconut milk and coconut liqueur, and fold a ganache of white chocolate and cream into your mascarpone mix before the layering begins. Top with white chocolate shavings and coconut flakes, and it’s like eating a cloud.

$16.99 Each

2. Pistachio, pistachio and Paesano Pistachio

Dubai chocolate happened, and suddenly pistachio was popping up in… protein powder? Rein it in, buddies. The primo italian nut deserves pride of place in a dessert that speaks to its roots. Obviously that’s tiramisu (or, like, cannoli or cornetto). Simply swap your boozy coffee soak for a mix of Paesano Pistachio Liqueur and espresso, and ditch the cocoa dusting for a sprinkling of crushed nuts and drizzle of pistachio crema (for tastiest results, choose a jar with a pistachio content higher than 50%). The mild earthiness of pistachio pairs perfectly with the bitterness of the coffee soak. Bellissimo!

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$40 per bottle Non-Member: $44.99 each (in-store)

A bottle of Italy's Paesano Pistachio Liqueur

3. Loads of lemon and limoncello

Where a traditional post-dinner tiramisu might leave you rolling out the door, a citrusy twist on the pud will help to keep things light. It’s also the perfect way to use up the final drops of that limoncello (we love Luxardo) lingering from your Spritz-forward summer. Swap your coffee soak for a lemony sugar syrup and limoncello concoction, and zest a lemon into your mascarpone mix. If you really, really (like, really) love lemon and are cool with throwing tradition out the window, you’ll want to add an extra layer of lemon curd for the zingiest of effects.

$48.99 each

4. Passionfruit, mango and Passoa

Bring passionfruit and mango to the stack, and you get the decadence of tiramisu with the flare of a pav. It’s pushing it, we’ll agree – but this is the kind of dessert that sends you back for seconds before you’ve taken your last bite. Perrrfect to send around the table after a barbecue. A syrup of sugar, water and passionfruit (strained!) is mixed with Passoa – a passionfruit liqueur made with the real fruit from Brazil – in which your savoiardi will take a dip before layering with your mascarpone mix. Adorn the top of your pav-imisu with rows of mango slices and passionfruit pulp, and you’ve got a winning dessert that will likely spark a debate on Russell Crowe’s nationality (sorry about that).

$50.99 each

A bottle of Passoa, the passionfruit liqueur from Brazil

5. After-dinner Menta

Why save the After Eights for the after party? The quintessential (and, in some cases, divisive) ‘for the adults’ treat deserves to be the main event – and its flavours make for the perfect tiramisu twist. Our tip? Make a mix of hot chocolate powder, water and Fernet-Branca Menta for your dunking fluid, and top the dessert with shavings of really good (and really dark!) chocolate. An 85% block will bring just the right amount of bitterness to your spoon. For a dessert so minty it might just clear your sinuses, add a few drops of peppermint extract to the mascarpone filling. There’s also the option to add a touch of green food dye into the mix, but if we’re being really honest with you… don’t.

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$72 per bottle Non-Member: $77.99 each

6. Black forest and drunken cherry

If you love sticky, muddled cherries, deep chocolate flavours and cream, glorious cream, you’d be remiss not to realise the black forest potential of the humble tiramisu. Swap savoiardi for (days-old, kind of dried-out) chocolate sponge, dipped into fresh-brewed espresso that’s been splashed with Luxardo Sangue Morlacco Cherry. For best results, sneak in a layer of drunken cherries – fresh or frozen, and macerated in sugar and your rum or brandy of choice. It’s boozy, bombastically decadent and, if we’re honest, basically an entirely different dessert.

$55.99 each