Tiramisu In A Martini Glass Recipes

TIRAMISU MARTINI

Steps:

• Combine all ingredients in a cocktail shaker with ice.
• Shake to combine.
• Pour into 2 martini glasses.
• Top with freshly whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!
• Enjoy.

TIRAMISU MARTINI RECIPE

Steps:

• Drizzle chocolate syrup in a swirl around the inside of the martini glass.
• Add ice, Baileys, Kahlua, vodka, and cream if using to a cocktail shaker.
• Shake until blended. Then strain into the prepared glass.

TIRAMISU MARTINI

Steps:

• Pour the vodka, creme de cacao, and coffee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

TIRAMISU IN A MARTINI GLASS

Steps:

• In large bowl, beat first 5 ingredients until soft peaks form (about 3 minutes).
• In small bowl, beat 1 cup whipping cream, vanilla and 2 tablespoons powdered sugar until soft peaks form (about 2-3 minutes).
• To Serve: Place 1 teaspoon Kahlua in the bottom of each of 6 martini glasses. Remove top half of ladyfingers from package, keeping them attached.
• Separate ladyfingers into sets of two, keep each set attached. Place one set of two, upside down, over the Kahlua in each glass. Make sure ladyfingers do not touch Kahlua, so Kahlua is not absorbed (ends of ladyfingers should curve up the sides of glass slightly).
• Carefully spoon 1/2 cup mascarpone mixture over ladyfingers in each glass, smoothing around in glass. Top with a dollop of whipped cream. Separate the remaining ladyfingers. Fan a set of two and stand up next to edge of each glass slightly pushing ends into mascarpone mixture. Dust with cocoa.
• Desserts may be made up to 2 hours ahead and chilled.

TIRAMISU

Steps:

• Add the espresso to a large bowl. Dunk the ladyfingers into the espresso and then place on a rimmed baking sheet. Pour the remaining espresso over the ladyfingers and set aside to soak.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form soft peaks. Add 1/2 cup of the sugar and continue to beat on high until stiff peaks form. Transfer the egg whites to another bowl and set aside.
• Make a double boiler by fitting a large heatproof bowl over a simmering pot of water. Add the egg yolks, remaining 1 cup sugar and Marsala to the bowl. Whisk continually until the mixture is pale yellow and reaches the ribbon stage (it will be thick enough that when the whisk is lifted, the mixture will flow onto the surface and momentarily hold a ribbon pattern). Remove the bowl from the pot and let the mixture cool to room temperature.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone until fluffy. Fold the mascarpone into the cooled egg yolk mixture. Then, gently fold the yolk-and-mascarpone mixture into the egg whites.
• To assemble, in an individual serving glass, place a few spoonfuls of the tiramisu custard over the bottom. Break a soaked ladyfinger in half and place it on top of the custard. Add a few more spoonfuls of custard followed by another ladyfinger. Dust with shaved chocolate. Repeat with the remaining ingredients, making 8 servings. Refrigerate until ready to serve.

ESPRESSO MARTINI TIRAMISU

Steps:

• Stir 1 tablespoon of the espresso powder into the coffee liqueur in a liquid measuring cup until dissolved. Set aside.
• Combine the mascarpone and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined, about 15 seconds. With the mixer on low, slowly pour in the liqueur-espresso mixture followed by the cream and continue to whip until all the liquid is incorporated. Increase the mixer to medium speed and continue to whip until the mascarpone-cream mixture reaches a medium-stiff peak, about 1 minute. Set aside.
• Stir together the vodka, granulated sugar, remaining 2 tablespoons espresso powder and 3/4 cup hot water in a small bowl until the sugar and espresso powder are dissolved.
• Fill the bottom third of each of four 7- to 7 1/2-ounce martini glasses with some of the mascarpone cream and smooth with the back of a spoon. Dip 1 ladyfinger half at a time into the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange 2 soaked ladyfinger halves over the cream in each glass. Spoon more mascarpone cream on top of the ladyfingers to fill the next third of the glass and smooth with the back of the spoon. Individually dip 3 more ladyfinger halves for 2 seconds per side and arrange on top of the mascarpone cream. Top each martini glass off with the remaining mascarpone cream. Use a small offset spatula to smooth and level off the tops of each glass. Loosely cover each glass with plastic wrap and refrigerate for 4 hours.
• Remove the martini glasses from the refrigerator. Place a small square of parchment over half of a glass. Sift a generous amount of the cocoa powder through a fine-mesh sieve over the exposed half. Remove the parchment. Repeat with the remaining 3 glasses. Serve with 3 chocolate-covered espresso beans in the center of each glass.

TIRAMISU-TINI (THE BEST TIRAMISU MARTINI)

Steps:

• Mix all ingredients in a cocktail shaker over ice - shake well.
• Serve chilled straight up in a martini glass.