Tiramisu Espresso Martini Recipe

Brew a fresh shot of espresso (about 1 oz) and let it sit for 30–60 seconds to cool slightly but remain warm. If using very hot espresso, cool for a bit longer so it doesn't melt ice excessively when shaken.

Add the Belvedere vodka, Frangelico, warm espresso, vanilla sponge syrup and simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 15–20 seconds. The vigorous shake chills the drink and creates a light foam from the espresso.

Double-strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids from the sponge syrup.

Prepare an ice bath (bowl with ice and cold water) and set a medium metal mixing bowl in it for later cooling.

Whisk egg yolks and sugar

In a small heatproof bowl, whisk together 2 egg yolks and 0.25 oz granulated sugar until pale and slightly thickened.

Cook over simmering water

Place the bowl over a small pot of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Whisk continuously for 3–5 minutes until the mixture reaches about 160°F (71°C) and becomes thick and ribbon-like. This creates a safe, cooked sabayon.

Combine mascarpone and flavorings

Remove from heat. Whisk in the mascarpone, instant espresso powder and vanilla extract until smooth and fully incorporated.

Allow the sabayon to cool slightly (1–2 minutes), then transfer the bowl to the prepared ice bath and whisk until the mixture cools and thickens further, about 1–2 minutes.

Fold in cream

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled mascarpone sabayon until smooth and airy. The resulting mixture should be light and spoonable — this is your tiramisu foam.

If you prefer a lighter, more stable foam that holds peaks, briefly pass the mixture through a whipped cream dispenser charged with one N2O cartridge, or stabilize with 1/8 tsp powdered gelatin bloomed in 1/2 tsp cold water and warmed to dissolve before folding in. (Optional)

Spoon or pipe about 1–1.5 oz of tiramisu foam on top of the strained cocktail, creating a domed layer.

Take the thin slice of vanilla sponge cake (or a ladyfinger) and lightly brush or spritz with 0.5 oz of brewed espresso or the vanilla sponge syrup if you prepared it. Cut into a small triangle or finger and rest it on the rim or float gently atop the foam if desired.

Dust the top of the tiramisu foam lightly with 0.5 tsp unsweetened cocoa powder using a fine sieve. Add chocolate shavings over the foam if using.

Serve immediately with a small spoon for guests to enjoy the foam and sponge with the cocktail.