Espresso martini tiramisu
Am I Sabrina Carpenter?
I haven’t been able to make this espresso martini tiramisu without fully transforming into Sabrina Carpenter—minus the heart-cut-out mini dress and, tragically, the vocal cords. But the energy? The drama? The flair? All present. I’m living in my Espresso era and quite honestly, I think this dessert might be the reason I went full-on caffeine fiend… to the point where it’s now genuinely caffeine free. That’s growth, right? I saw a had a problem and I’ve solved it, yet still to get to indulge in this delicious dessert.
Subconsciously, Sabrina definitely inspired this one. I mean, the rich coffee kick, the velvety mascarpone layers, the bittersweet cocoa dusting—it’s giving “I can’t relate to desperation” but like… in dessert form. It’s got all the vibes of an espresso martini with the soft, creamy comfort of a tiramisu, you just don’t get better than that. If the original (and much loved cocky of millenial girls) cocktail had a sleepover with a spoon and a dream, this would be the result. It’s classy, bold, a little extra—and just like the song, totally stuck in your head.
Why you need this dessert in your life
What I love most is how low effort, high reward this is. You can whip it together in no time, but it looks properly fancy when served in a coupe glass or martini glass. Instant show-off points at any dinner party. And let’s be honest, if you’re serving this—there’s got to be a playlist featuring “Espresso” on full blast somewhere. I’m one step away from bleaching my hair now.
That’s that me espresso x
For more tempting desserts, check out my recipe page. It’s practically illegal to end a meal without a lil sweet treat—justice for puddings everywhere! Get this down ya, babs.
Espresso martini tiramisu
By Poppy Cooks
https://www.poppycooks.com/recipes/espresso-martini-tiramisu/
Ingredients
- 6 egg yolks
- 3 egg whites
- 6 tbsp caster sugar
- 250g mascarpone
- 150ml coffee liqueur
- 2 tbsp instant coffee
- 50g brown sugar
- 50ml vodka
- 200g sponge fingers
- 100g amaretti biscuits
- Cocoa powder, to cover
Metric
Imperial
Instructions
- In a small saucepan, mix together the coffee liqueur, vodka, brown sugar and instant coffee. Whisk well to combine and bring to a gentle simmer to dissolve the sugar, then turn off the heat and leave to cool.
- Separate your eggs into 2 bowls, with the whites in a stand mixer bowl if you have one, and add 3 tbsp of sugar to each bowl, and the vanilla paste to the yolks. Whisk both bowls to stiff peaks, the egg yolks will go very pale and fluffy.
- Soften your mascarpone by beating gently in a bowl and then gently mix into the egg yolks 1 tbsp at a time, trying not to knock any air out of the yolk mix.
- Begin to fold your stiff egg whites into the yolk and mascarpone mixture until combined. Dip your sponge fingers into the now cooled coffee mix for a few seconds, but be quick so they don't go soggy! Lay the soaked sponges into a 12x8 inch dish in a flat single layer. Pop a few of the amaretti biscuits into the coffee mix too and add to the layer of sponge fingers.
- Layer over half of the egg mixture then add another layer of soaked sponge fingers and amaretti. Top with the remaining egg mixture, then completely cover with cocoa powder.
- Pop the dish into the fridge and leave for at least 6 hours to set up, but ideally overnight.