Classic Tiramisu Espresso Martini (Printable Version)
Classic Italian tiramisu with cool iced coffee and espresso martini. A creamy, coffee-infused treat for all occasions.
# What You'll Need:
→ Tiramisu Base
01 -
6 egg yolks
02 -
150 grams granulated sugar
03 -
250 grams mascarpone cheese, at room temperature
04 -
420 millilitres heavy cream
05 -
480 millilitres brewed espresso or strong coffee, cooled
06 -
60 millilitres coffee liqueur (optional)
07 -
1 package ladyfinger biscuits (savoiardi)
→ Topping
08 -
Unsweetened cocoa powder, for dusting
09 -
Dark chocolate shavings (optional)
# Steps To Follow:
01 -
In a heatproof bowl set over a simmering water bath, whisk egg yolks and sugar constantly until pale, thickened, and doubled in volume, about 8 to 10 minutes. Remove from heat and let cool completely.
02 -
Gently fold mascarpone cheese into the cooled egg yolk mixture using a spatula until fully smooth.
03 -
In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream gently into the mascarpone mixture, maintaining the mixture’s volume.
04 -
Pour espresso and coffee liqueur into a shallow dish. Briefly dip each ladyfinger into the coffee mixture, ensuring they remain firm.
05 -
Arrange a layer of soaked ladyfingers in a rectangular serving dish. Spread half of the cream mixture evenly over the biscuits. Repeat with a second layer of dipped ladyfingers and the remaining cream.
06 -
Cover dish tightly and refrigerate for at least 4 hours, or preferably overnight, allowing flavours to meld and texture to set.
07 -
Dust the surface generously with unsweetened cocoa powder before serving. Top with dark chocolate shavings if desired.
# Notes and Tips:
01 -
For optimal flavour and texture, allow tiramisu to chill overnight before serving.
02 -
Ensure all ingredients are brought to room temperature for smooth blending.