Tiramisini
Indulge in the delightful layers of coffee-infused goodness with this elegant tiramisu martini dessert. Each sip reveals a perfect harmony of espresso-soaked Savoiardi cookies, creamy mascarpone blended with honey and Marsala, all topped off with a dusting of unsweetened cocoa. Served in martini glasses, this dessert is a sophisticated treat that can be enjoyed on any occasion.
— Constant Cookbook
Ingredients
- 7 Tbs. espresso or strong instant coffee
- 2 Tbs. coffee liqueur
- 4 Savoiardi cookies (ladyfingers)
- 2 egg whites
- 1 cup mascarpone
- 2 Tbs. honey or sugar
- 2 Tbs. Marsala
- About 1 Tbs. good-quality unsweetened cocoa powder
Instructions
- Make the espresso and pour it into a heatproof pitcher, adding the coffee liqueur, then let it cool. (If it’s a cool day, place the pitcher outside the window for 10 minutes.)
- Break each Savoiardi cookie into about 4 pieces and drop them into 4 small (about 1/2 cup) martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand mixer, beat the egg whites until soft peaks form. Set aside.
- Scrape the mascarpone into another bowl, adding the honey. Beat with the electric hand mixer (no need to clean it first) and, when smooth, slowly beat in the Marsala.
- Fold in the egg whites, one-third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
- Transfer the martini glasses to the refrigerator for at least 20 minutes or up to 24 hours. Dust with cocoa, pushing it through a fine-mesh strainer, just before serving. Serves 4.
- Adapted from <i>Nigellissima,</i> by Nigella Lawson (Clarkson/Potter Publishers, 2012).
Yield
Serves 4.
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