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Tiramisu + Cacao Espresso Martini = Delicious

Posted on 12 Apr 2022

Tiramisu + Cacao Espresso Martini = Delicious

The origin of the Tiramisu, like so many classic cocktails, is hotly debated. The major contention lies between two regions of Italy: Veneto and Friuli Venezia Giulia; both asserting their claim as originators to this day. They do however agree on the six essential components of Tiramisu; namely sponge fingers, mascarpone, eggs, coffee, cocoa powder and sugar. This recipe, in a characteristically Italian way, is so much greater than the sum of its parts; an undeniable classic. And as in the world of cocktails, classics deserve a good twist.

In this recipe, our Cacao Espresso Martini injects both a robust coffee richness as well as the buttery-chocolate undertones of cacao butter infused vodka. This is an absolute win for an Easter dinner party. Make ahead and refrigerate to let the flavours mingle.

FYI, this is not one for children, but you might consider making them a separate smaller tiramisu with brewed coffee only, sweetened with a little sugar.

This recipe serves 6-8


4 Medium egg yolks
3 Egg whites (save one for our Clover Club?)
90g Golden caster sugar (Divided into 45g & 45g)
227g Mascarpone
200g Pack Savoiardi lady fingers
100ml Cacao espresso martini
100ml Strongly brewed coffee or espresso
Cocoa powder (for dusting)


  1. Whisk the yolks with half of the sugar until pale yellow and tripled in volume.
  2. Beat the mascarpone into this mixture.
  3. Whisk the whites in a separate bowl, until they are almost stiff peaks, then whisk in the rest of the sugar until dissolved and you’ve reached stiff peaks (test for grains between your fingertips).
  4. Fold the whites into the yolk mixture slowly, taking care not to beat the air out. Keep doing this gently until the whites are completely incorporated. You want a light and fluffy mixture.
  5. Dust the bottom of a 20cm serving dish with cocoa powder, and in a separate dish combine the Cacao Espresso Martini and brewed coffee.
  6. Dip lady fingers into the coffee mix, giving them about 4 seconds on each side so that they soak up the liquid but don’t turn to complete mush. Form a bottom layer with the soaked fingers in your serving dish.
  7. Spread half the creamy egg mixture on top of the fingers and then lightly dust with cocoa powder.
  8. Repeat the steps again, for the lady fingers and the creamy egg mixture, but don’t do the top layer of cocoa powder.
  9. Cover & refrigerate for 4 hours.
  10. Just before serving, generously dust the top with cocoa powder.

Best eaten after 4-6 hours of refrigeration, but still delicious for the next 1-2 days.

Happy Easter!


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