Tiramisu Martini
Equipment
- Martini glasses
Ingredients
SIMPLE SYRUP
- 1 cup sugar
TOPPING
- 2 tbsp mascarpone, at room temperature
- 1/2 ounce marsala wine (or 1/2 teaspoon vanilla extract)
- 1/4 cup heavy whipping cream
- 1 tsp unsweetened cocoa powder
MARTINI
- 4 ounces vodka
- 2 ounces coffee liqueur (such as Kahlúa)
- 2 ounces crème de cacao (preferably dark variety)
- 2 ounces espresso or cold brew concentrate
- Rolled wafer cookies (such as Pirouettes or ladyfingers), for serving
Instructions
SIMPLE SYRUP
- In a small saucepan, whisk together the sugar and 1 cup water over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved (the syrup should be clear, not cloudy), 2 to 3 minutes. Remove from the heat and transfer to a heatproof container with a lid. Let cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.
TOPPING
- In a medium bowl, whisk together the mascarpone, marsala wine, and 1 ounce (2 tablespoons) of the simple syrup until smooth. Add the heavy cream and beat until thickened, about 1 minute. (Do not make fully whipped cream.)
MARTINI
- Fill a cocktail shaker halfway with ice. Add the vodka, coffee liqueur, crème de cacao, espresso, and 1 ½ ounces (3 tablespoons) simple syrup. Shake very well, until slightly foamy on top.
- Pour into 2 chilled coupe or martini glasses and top with the mascarpone cream. Hold a sheet of paper just above one of the cocktails to cover half the surface of the cream. Then lightly sift the cocoa powder over the exposed half before lifting the paper away to reveal a sharp, half-dusted finish. Repeat with the second cocktail. Serve with cookies on the side. Reserve the remaining simple syrup for another use.
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