Espresso martini tiramisu
Prep time: 30 minsTotal time: 
Espresso martini tiramisu
Use pre-mixed espresso martini cans for an easy, boozy twist on (almost) everyone’s favourite dessert
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the mascarpone cream
- 3 medium eggs, separated
- 75g caster sugar
- 250g tub mascarpone, at room temperature
For the tiramisu
- 2 x 150ml cans espresso martini
- 175g sponge fingers
- 2 tbsp cocoa powder
- 12 coffee beans
Step by step
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In a bowl, whisk together the egg yolks and sugar until thick and pale, around 3 minutes, before mixing through the mascarpone. In a separate bowl, whisk the egg whites to stiff peaks, then fold through the mascarpone mixture. Set aside.
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Pour the espresso martini into a shallow dish. Dunk each sponge finger into the mixture, ensuring it’s well soaked, then layer into martini glasses. You’ll need to break up the sponge fingers at the bottom to fit. Top with a dollop of the mascarpone cream and repeat until the glasses are full. Dust with cocoa powder and transfer to the fridge to chill for at least 1 hour, or overnight.
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Serve garnished with three coffee beans per tiramisu.
