Global gourmet flavour company MONIN is hitting the Australian market with its limited-time Tiramisu flavour.
The famous Italian dish tiramisu – which literally translates to ‘pick-me-up’ – has experienced a resurgence in the popular conscience, with the dessert transitioning from a classic restaurant staple into a versatile flavour profile for cakes, ice cream, and beverages.
This newfound popularity has led MONIN, a French gourmet flavour company, to create a new Tiramisu-inspired syrup, a limited-time product aimed at café operators looking to elevate their beverages menus with indulgent, dessert-inspired flavours.
With a target audience of baristas and café managers who want to offer their customers premium, social-worthy drinks that appeal to dessert lovers, coffee enthusiasts, and trend-driven consumers seeking rich flavours, MONIN is aiming for comforting flavours in everyday café experiences.
“There’s tiramisu everywhere at the moment – even a dedicated tiramisu cafe in Fitzroy, Melbourne. I think consumers are going for those very classic, nostalgic flavours, and this is one of them,” says Danni Choy, a Brand Ambassador for Stuart Alexander, which distributes MONIN in Australia.
“So many people have interacted with tiramisu at some point in their life – a few years ago, you started seeing all these tiramisu trays with big scoops that people had in their kitchens.
“I think everyone wants that indulgent feeling again of having a big slab of tiramisu, and so that’s why we decided to launch it here in Australia.”
With the original dessert comprising on layers of savoiardia (sponge biscuits), mascarpone, espresso, and dusted with cocoa powder, the new syrup blends these classic flavours. The dessert itself also matches current trends towards a blend of traditional, fruit-forward, and indulgent café-inspired variations.
Industry research backs this up: according to IBC Simply, 44 per cent of consumers choose a dessert or cake when dining out, and 62 per cent are actively seeking new an unusual desert flavours. Tastewise Dessert Trends says social conversations about tiramisu have increased 36 per cent year-on-year, with the dessert also noted as one of the fastest-growing sweet flavours (2025 Kerry Taste Charts).
“Tiramisu is such a unique classic because of that balance. You get this rich, creamy texture that pairs perfectly with the bitterness of the coffee. It isn’t just sweet or overpowering; it’s complementary to all the different flavour aspects,” says Danni.
“This syrup has a really strong, rich, delicious coffee flavour, and it has that nice depth and bitterness to it, with intense undertones of baked sweets. We’re not going for something that’s super sweet and that’s all you taste – we’re going for something that has the complexity you get from tiramisu.”
Danni recommends using the syrup as a cold foam, as well as adding it to a hot latte, matchas, and desserts. Trending serves include the Matcha Tiramisu Latte, Tiramisu Iced Latte, Tiramisu Hot Chocolate, and Tiramisu Martine.
“That’s the great aspect of our product is that it’s so versatile – it has great viscosity; if you do add it to a dessert, it’s going to hold up. It doesn’t introduce too much water where it starts to separate. It has a lot of flavour, viscosity, and stability,” she says.
Danni says a fruity flavour, such as cherry or strawberry, from the MONIN catalogue pairs well with tiramisu.
“Those pretty, decadent flavours pair well, or you could go for something like a salted caramel or butterscotch – or even popcorn. The world is your oyster.”
With MONIN an established brand in the syrups space, Danni says the company is constantly assessing trends to see what is gaining traction. But she notes every trend requires research to survey its potential in the market.
“Take Dubai Chocolate – it’s been this massive thing that has just exploded. We always ask ourselves: is it worth chasing that, or is it better to leave those interesting combinations to the consumers to discover for themselves? That uncertainty is why we do limited-time offers,” she says.
“We’re always testing, and we have so many flavours – our catalogue is a just wall of flavour. When I hold studio sessions, I’ll bring out 10 bottles and people say, ‘oh my gosh!’. It’s very fun, and it’s mix and match, choose your own adventure.”
But with the global boxed tiramisu category alone valued at US$889 million in 2024, tiramisu is projected to grow as demand for premium desserts increases.
The syrup will be available in Australia via Stuart Alexander for a limited time from April 2026, with Danni noting the limited nature of the release creates a sense of exclusivity that people naturally crave.
“Tiramisu is a classic flavour, but trends are unpredictable; while it’s incredibly popular now, we’re making the most of that momentum while it lasts,” says Danni.
“It’s just one of those flavours that’s constantly increasing in popularity – we’re starting to see the sales of tiramisu explode in the United States, so we’re excited to see if the Australian market has an appetite for it.”
MONIN is distributed in Australia via Stuart Alexander. For more information, visit stuartalexander.com.au
This article appears in the April 2026 edition of BeanScene. Subscribe HERE.
