Tiramisu Martini Recipe

Whip mascarpone cream

Chill a small mixing bowl and whisk (or use a hand mixer). Combine the mascarpone (1 oz), chilled heavy cream (1.5 oz), simple syrup (0.5 tsp), and vanilla extract (0.125 tsp). Whisk on medium speed until the mixture thickens to soft peaks — smooth and slightly stiff but still pourable. Taste and adjust sweetness by adding up to another 0.25 tsp sugar if desired. Keep chilled while you prepare the cocktail base.

Prepare espresso

Brew a shot of espresso (or make very strong coffee) and allow it to cool to room temperature. Measure 1 oz cooled espresso for the cocktail and reserve 0.5 oz if making the optional coffee syrup.

Combine spirits

Fill a cocktail shaker with ice. Add vodka 2 oz, coffee liqueur 1 oz, Irish cream 0.5 oz, sweet marsala 0.25 oz (if using), and the 1 oz cooled espresso. If you want a slightly sweeter rim or a tiny float, add the optional 0.5 oz coffee syrup or reserve it for the rim.

Shake

Shake vigorously for 12–20 seconds until the shaker is very cold and a light froth forms from the espresso and liqueurs.

Double strain into glass

Double strain (using a Hawthorne strainer and a fine mesh strainer) the mixture into a chilled martini or coupe glass, leaving room at the top for the cream layer (about 1/2 inch).

Layer the cream

Using a small spoon, gently float or dollop 1–1.5 tablespoons of the chilled mascarpone cream onto the surface of the cocktail. The cream should rest on top and create a distinct layer; if too thin, use slightly more cream.

Garnish

Dust the cream with 0.5 tsp unsweetened cocoa powder through a fine sieve. Sprinkle chocolate shavings (1 tsp) over the top and add an espresso bean or lean a ladyfinger on the rim as a decorative optional touch.

Optional coffee rim

If using the coffee syrup for a rim: wet the glass rim lightly with a few drops of espresso or syrup, dip into a shallow plate of cocoa powder or finely grated chocolate before pouring the cocktail. Alternatively, drizzle 0.25 oz coffee syrup as a small float on top before adding the cream for extra coffee intensity.

Serve

Serve immediately while the cream layer is cold and the cocktail is frothy. Provide a small spoon if the guest wants to stir the cream into the drink.