Tiramisu Martini

This Tiramisu Martini is a delightful twist on the classic Italian dessert, featuring layers of coffee-soaked Savoiardi sponge fingers and a creamy, Marsala-spiked mascarpone topping. Served in small martini glasses, these individual-sized treats are perfect for a quick and elegant dessert option. With a hint of coffee liqueur and a dusting of cocoa powder, these mini tiramisu desserts are sure to impress your guests.

Tiramisu Martini

A delightful twist on the classic Italian dessert, this Tiramisu Martini features layers of coffee-soaked Savoiardi sponge fingers and a creamy, Marsala-spiked mascarpone topping.

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Ingredients

  • 0.40 cup espresso coffee (or strong instant coffee)
  • 2 tablespoons coffee liqueur
  • 4 ladyfinger cookies (fine sponge fingers)
  • 2 large egg whites
  • 8 oz mascarpone cheese
  • 2 tablespoons honey
  • 2 tablespoons marsala
  • approx. 1 teaspoon good-quality cocoa powder

Instructions

  1. Prepare the espresso and pour it into a heatproof jug. Add the coffee liqueur and let it cool for about 10 minutes.
  2. Break the ladyfinger cookies into small pieces and place them into martini glasses. Pour the cooled espresso mixture over the cookies, ensuring they are soaked thoroughly.
  3. Using an electric hand-held whisk, beat the egg whites until they form soft peaks, then set aside.
  4. In a separate bowl, combine the mascarpone and honey, then beat until smooth. Slowly beat in the Marsala.
  5. Fold the egg whites into the mascarpone mixture, then spoon this over the soaked ladyfingers in each glass, creating a swirly peak at the top.
  6. Refrigerate the glasses for at least 20 minutes and up to 24 hours. Before serving, dust with cocoa powder using a fine-mesh strainer.