Tiramisu in Martini Glasses

This is a very old school recipe for Tiramisu, we do have easier ones and liquid ones as well but if you want to make an afternoon of it then this is the one for you. Sometimes old school is the best school!

Espresso Syrup


  • ½ cup Espresso
  • 2 tablespoons sugar
  • 2 oz. Dark Rum
  • 2 oz. Frangelico
  • 5 oz. Crème de cacao
  • 4  lady fingers per parfait glass


  1. Stir ½ cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves
  2. Refrigerate until cold



  • 1/2 cup chilled whipping cream
  • 8 large egg yolks
  • 1/3 cup plus 1/4 cup sugar
  • 3 tbsp water
  • 3 tbsp Kahlua
  • 3 tbsp Espresso
  • 2 8-ounce containers mascarpone cheese*
  • 1 tablespoon grated orange peel


  1. Beat cream in small bowl until stiff peaks form, cover with plastic wrap and chill
  2. Combine 4 yolks, ⅓ cup sugar, 3 tablespoons water, liqueur and espresso in medium metal bowl
  3. Set bowl over saucepan of simmering water (do not let bowl touch water)
  4. Using an electric mixer, beat mixture until thickened and thermometer registers 175°F
  5. Remove from over the pot and beat until mixture until it cools
  6. Fold in one 8 oz container mascarpone and half the whipped cream
  7. Refrigerate the mixture and cover it in plastic wrap for at least 2 hours
  8. Combine remaining 4 yolks, remaining ¼ cup sugar and orange zest  in another medium metal bowl
  9. Set bowl over saucepan of simmering water (do not let bowl touch water)
  10. Using handheld mixer with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F
  11. Remove from over water; continue beating until mixture cools
  12. Fold in mascarpone and remaining whipped cream
  13. Add lady fingers after dipping into the espresso and liqueur mix and place into the martini glass, repeat until all of the glasses have equal amount of lady fingers and spoon in mousse mixture
  14. Cover and refrigerate overnight

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