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Espresso martini tiramisu

Recipe may contain milk, egg and lactose.

This 21st century twist on the classic Tiramisu dessert uses espresso martini to boost the boozy flavour of this Summery dessert.

13 Ingredients


  • 1 1/2 tbs boiling water

  • 2 tsp gelatine powder

  • 3 egg yolks

  • 55g (1/4 cup) caster sugar, plus 2 tbs extra

  • 1 tsp Queen Concentrated Vanilla Extract

  • 250g tub mascarpone

  • 600ml thickened cream

  • 2 x 120ml cans espresso martini

  • 28 savoiardi (sponge finger biscuits)

  • Cocoa powder, to dust
  • Espresso syrup


  • 55g (1/4 cup) caster sugar

  • 1 tsp Queen Concentrated Vanilla Extract

  • 125ml (½ cup) espresso coffee

7 Method Steps


  • Step 1

    Grease and line the base and sides of a 7cm-deep, 10 x 20cm (base measurement) loaf pan with baking paper, allowing long sides to overhang.

  • Step 2

    Place boiling water

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    (1 1/2 tbs boiling water) in a small heatproof bowl and sprinkle with the gelatine (2 tsp gelatine powder). Stir to combine. Place bowl in a larger heatproof bowl and add enough boiling water to come halfway up the side of small bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves.


  • Step 3

    Use electric beaters to beat the egg yolks (3 egg yolks), sugar (55g (1/4 cup) caster sugar, plus 2 tbs extra) and vanilla (1 tsp Queen Concentrated Vanilla Extract) in a large bowl until pale and creamy. Add the mascarpone (250g tub mascarpone) and 375ml (1½ cups) cream (600ml thickened cream). Beat until soft peaks form. Beat in gelatine mixture until combined.

  • Step 4

    Pour the espresso martini (2 x 120ml cans espresso martini) into a shallow bowl. Place ½ cup mascarpone mixture into base of prepared pan. Smooth the surface. Working with 6 biscuits (28 savoiardi (sponge finger biscuits)), 1 at a time, dip both sides into espresso martini. Place biscuits lengthways on top of mascarpone layer, trimming to fit if necessary. Top with 1 cup of the mascarpone mixture. Smooth the surface. Repeat with another 6 biscuits and 1 cup of the mascarpone mixture and Smooth the surface. Working with 8 biscuits, 1 at a time, dip both sides into the espresso martini (2 x 120ml cans espresso martini). Place biscuits on top of mascarpone layer. Top with the remaining mascarpone mixture. Smooth the surface. Repeat dipping with remaining biscuits to make a final biscuit layer, pressing down gently. Cover with the overhanging paper and place in the fridge overnight to set.

  • Step 5

    To make the coffee syrup, combine coffee, sugar (55g (1/4 cup) caster sugar) and vanilla (1 tsp Queen Concentrated Vanilla Extract) in a small saucepan over low heat. Stir for 1-2 minutes or until sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Remove from heat. Set aside to cool completely.

  • Step 6

    Use electric beaters to beat remaining cream and extra sugar in a bowl until firm peaks form. Transfer to a piping bag fitted with a 1cm plain nozzle.

  • Step 7

    Turn out tiramisu onto a platter, gently tugging paper, if necessary, to release. Pipe peaks of the cream over the top of the tiramisu. Dust with cocoa powder (Cocoa powder, to dust). Serve with espresso syrup.
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Image by Nigel Lough

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