Best 12 Tiramisu Tini The Best Tiramisu Martini Recipes

TIRAMISU MARTINI RECIPE

Steps:

• In a shaker with ice add all ingredients.
• Shake vigorously and strain into a martini 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.

TIRAMISU-TINI - THE BEST TIRAMISU MARTINI

Steps:

• 1. Combine all the above into an ice filled cocktail shaker - shake well.
• 2. Serve chilled, straight up in a martini glass.

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:

• 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-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.

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:

• Place half & half, Kahlúa, rum, cookie vodka, and cheese in cocktail shaker with ice. Shake for about 30 seconds or until cold and combined.
• Strain drink into a small martini glass.
• Top with whipped cream and sprinkle of unsweetened cocoa.

TRADITIONAL TIRAMISU

Steps:

• Whisk egg yolks and icing sugar in a large bowl with an electric whisk on medium / high speed. Whisk 2-3 minutes until it gets a white / light yellow color and creamy texture (the color depends on how colorful the egg yolks are).
• Add mascarpone and mix until it becomes smooth and creamy. Whisk for 2-3 minutes.
• Quickly dip both sides of the savoiardi biscuits in coffee and place in the bottom of a pan. Dipping the biscuits quickly is very important so they don't absorb too much coffee, which can make the cake watery.
• Spread a third of the mascarpone cream over the biscuits.
• Make two more layers with biscuits and mascarpone cream (there should be 3 layers where the last one has cream on top).
• Wrap the pan tightly with plastic wrap so no air and smells from the fridge enter the tiramisu.
• Refrigerate for at least 4 hours, but preferably overnight.
• Powder the dessert with cocoa before serving.

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

TIRAMISU MARTINI

Steps:

• Add ice to a cocktail shaker.
• Pour in the vanilla vodka, amaretto, kahlua, and half & half.
• Shake to combine.
• Strain into a martini glass and sprinkle desired amount of cocoa powder on top.
• Serve!

EASY TIRAMISU RECIPE

Steps:

• This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
• Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
• Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
• In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
• Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
• Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
• Spoon half the mascarpone cream filling over the ladyfingers.
• Repeat process with another layer of ladyfingers
• Add another layer of tiramisu cream
• Refrigerate at least 4 hours. Overnight is best.
• Dust with cocoa before serving