These frozen espresso martinis draw inspiration from tiramisu, a popular Italian dessert. Here, coffee and espresso are used to create the frozen drink while mascarpone combines with cream to create a light, fluffy topping. Whip the cream until it’s just thickened, but doesn’t form soft peaks, or the mixture will be too firm to drink. Finish the drinks with a dusting of cocoa powder to mimic the iconic look of the dessert.
Frozen Tiramisu Espresso Martini Recipe
These frozen espresso martinis draw inspiration from tiramisu, a popular Italian dessert. Here, coffee and espresso are used to create the frozen drink while mascarpone combines with cream to create a light, fluffy topping. Whip the cream until it’s just thickened, but doesn’t form soft peaks, or the mixture will be too firm to drink. Finish the drinks with a dusting of cocoa powder to mimic the iconic look of the dessert.
Ingredients
- 1 cup brewed coffee at room temperature
- 2 tablespoons espresso (1 oz.), at room temperature
- 3 ounces vodka
- 3 1/2 teaspoons agave syrup or pure maple syrup divided
- 3/4 teaspoon vanilla extract divided
- 3 tablespoons cold heavy cream
- 2 teaspoons mascarpone cheese
- Unsweetened cocoa powder for garnish (optional)
Instructions
- Pour coffee and espresso into an ice cube tray. Freeze until solid, about 4 hours.
- Combine the frozen coffee-and-espresso cubes, vodka, 2 teaspoons agave (or maple syrup) and 1/2 teaspoon vanilla in a blender; process until smooth. Divide between 2 chilled martini glasses; place in the freezer while you prepare the topping.
- Whisk cream, mascarpone and the remaining 1 1/2 teaspoons agave (or maple syrup) and 1/4 teaspoon vanilla together in a small bowl until thickened, but soft peaks have not formed, about 1 minute.
- Remove the glasses from the freezer; evenly dollop the whipped cream mixture on top, gently smoothing the layer with the back of a spoon. Lightly dust with cocoa powder, if desired.
Notes
Prepare frozen espresso mixture (Steps 1-2) and freeze for up to 3 hours. Refrigerate whipped cream mixture (Step 3) in an airtight container for up to 1 day.
