Espresso martini tiramisu
- July 2017
- Serves 10-12
- Hands-on time 20 min, plus 4 hours chilling
There’s no cooking skills required to make this easy dessert. Simply layer sponge fingers with a coffee and vodka-spiked mascarpone cream then pop in the fridge to chill until you’re ready to serve.
- 21.1g (13.1g saturated)
- 21.8g (17.5g sugars)
- 4 medium free-range eggs, separated
- 4 heaped tbsp caster sugar
- 500g tub mascarpone
- 200ml strong coffee, cooled
- 6 tbsp vodka
- 6 tbsp Kahlúa or other coffee liqueur
- 200g trifle sponge fingers (you may need a few more depending on the size of your dish)
- 11/2 tbsp cocoa powder or
- 2 tsp espresso powder to decorate
- 3-4 whole coffee beans to decorate (optional)
You’ll also need…
- 2-3 litre glass trifle bowl or ceramic serving dish
- Using an electric hand mixer, whisk the egg whites in a large clean bowl with a pinch of salt until they hold stiff peaks when the whisk is removed. In another large mixing bowl, whisk the egg yolks and sugar until pale, creamy and voluminous (no need to wash the beaters in between). Beat the mascarpone into the egg yolk mixture until combined, then gently fold in the whisked egg whites using a large metal spoon.
- Put the coffee, vodka and Kahlúa in a wide shallow bowl. Spoon a spoonful of the egg/mascarpone mixture over the base of the serving dish, then dip half the sponge fingers into the coffee mixture, shake off the excess and arrange the fingers in the dish. Spoon over half the remaining egg/mascarpone mixture, then arrange a second layer of sponge fingers on top, dipping them into the remaining coffee mixture first. Spoon over the rest of the egg/mascarpone mixture, then chill for at least 4 hours or until set.
- To serve, sift over the cocoa powder or espresso powder and arrange a few coffee beans on top, if you like.
Please note: This recipe contains raw egg.
If you want, you can halve the quantities in this recipe to serve 6 in individual trifle dishes or tumblers.
Watch the recipe video…
This dessert is best made a day in advance so it has time to firm up in the fridge before you serve it.
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