Tiramisu Martini Food

TIRAMISU MARTINI

Steps:

• Combine all ingredients in a cocktail shaker with ice.
• Shake to combine.
• Pour into 2 martini glasses.
• Top with freshly whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!
• Enjoy.

TIRAMISU MARTINI

Steps:

• Combine all ingredients in a cocktail shaker with ice.
• Shake to combine.
• Pour into 2 martini glasses.
• Top with freshly whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!
• Enjoy.

ESPRESSO MARTINI TIRAMISU

Steps:

• Stir 1 tablespoon of the espresso powder into the coffee liqueur in a liquid measuring cup until dissolved. Set aside.
• Combine the mascarpone and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined, about 15 seconds. With the mixer on low, slowly pour in the liqueur-espresso mixture followed by the cream and continue to whip until all the liquid is incorporated. Increase the mixer to medium speed and continue to whip until the mascarpone-cream mixture reaches a medium-stiff peak, about 1 minute. Set aside.
• Stir together the vodka, granulated sugar, remaining 2 tablespoons espresso powder and 3/4 cup hot water in a small bowl until the sugar and espresso powder are dissolved.
• Fill the bottom third of each of four 7- to 7 1/2-ounce martini glasses with some of the mascarpone cream and smooth with the back of a spoon. Dip 1 ladyfinger half at a time into the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange 2 soaked ladyfinger halves over the cream in each glass. Spoon more mascarpone cream on top of the ladyfingers to fill the next third of the glass and smooth with the back of the spoon. Individually dip 3 more ladyfinger halves for 2 seconds per side and arrange on top of the mascarpone cream. Top each martini glass off with the remaining mascarpone cream. Use a small offset spatula to smooth and level off the tops of each glass. Loosely cover each glass with plastic wrap and refrigerate for 4 hours.
• Remove the martini glasses from the refrigerator. Place a small square of parchment over half of a glass. Sift a generous amount of the cocoa powder through a fine-mesh sieve over the exposed half. Remove the parchment. Repeat with the remaining 3 glasses. Serve with 3 chocolate-covered espresso beans in the center of each glass.

TIRAMISU MARTINI

Steps:

• Pour the vodka, creme de cacao, and coffee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

BAILEYS TIRAMISU

Steps:

• In a stand mixer, whip cream to soft peaks. Add in sugar and salt and mix until well combined. Add in the mascarpone and whip until full incorporated. With the mixer still running, add in 1/4 cup Baileys. Set aside.
• In a shallow dish, mix together coffee and 1/2 cup Baileys. One by one, dip the lady fingers into the mixture and place an even layer of them into the bottom of a 3-quart dish. Once you've completed a layer, top the lady fingers with half of the whipped cream mixture. Repeat, making one more layer of soaked lady fingers and one final layer of cream. Cover the dish with plastic wrap and place into the fridge for at least 2 hours, or overnight.
• When you're ready to serve, dust the top with cocoa powder.

CHEF JOHN'S TIRAMISU

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

TIRAMISU MARTINI

Steps:

• Pour all ingredients into cocktail shaker.
• Add crushed ice and allow to sit for 5 seconds.
• Shake vigorously for 5 seconds.
• Strain into martini glass.
• Garnish with Hershey's Almond Chocolate Kiss.

TIRAMISU MARTINI

Steps:

• Mix all ingredients in a shaker full of ice.
• Shake well.
• Strain into a martini glass.
• Enjoy.

TIRAMISU IN A MARTINI GLASS

Steps:

• In large bowl, beat first 5 ingredients until soft peaks form (about 3 minutes).
• In small bowl, beat 1 cup whipping cream, vanilla and 2 tablespoons powdered sugar until soft peaks form (about 2-3 minutes).
• To Serve: Place 1 teaspoon Kahlua in the bottom of each of 6 martini glasses. Remove top half of ladyfingers from package, keeping them attached.
• Separate ladyfingers into sets of two, keep each set attached. Place one set of two, upside down, over the Kahlua in each glass. Make sure ladyfingers do not touch Kahlua, so Kahlua is not absorbed (ends of ladyfingers should curve up the sides of glass slightly).
• Carefully spoon 1/2 cup mascarpone mixture over ladyfingers in each glass, smoothing around in glass. Top with a dollop of whipped cream. Separate the remaining ladyfingers. Fan a set of two and stand up next to edge of each glass slightly pushing ends into mascarpone mixture. Dust with cocoa.
• Desserts may be made up to 2 hours ahead and chilled.

SOPRANOS STYLE TIRAMISU

Steps:

• Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
• Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.

TIRAMISU-TINI (THE BEST TIRAMISU MARTINI)

Steps:

• Mix all ingredients in a cocktail shaker over ice - shake well.
• Serve chilled straight up in a martini glass.