Tiramisu Espresso Martini

In this cocktail-meets-dessert recipe we’re leveling up your favorite espresso martini with a sweet, luscious mascarpone foam on top. This drink tastes like tiramisu in a cup, so if you don’t have time to whip up a dessert for your next gathering, this recipe will do the job for you since it comes together so easily.

1. For the topping, combine the 2 egg yolks and 1/4 cup (50 g) of sugar in a mixing bowl. Whisk the egg yolks and sugar until the mixture goes from a deep, rich yellow to a light pale yellow, or until light and fluffy.
   – if you aren’t able to consume raw eggs, use pasteurized eggs or cook the yolks and sugar over a bain-marie until the sugar has dissolved and the mixture feels warm to the touch, then set aside to cool.
2. Add 4 oz (113 g) of mascarpone cheese to the egg yolk mixture and vigorously whisk until incorporated. Once smooth, mix in 1/3 cup (85 g) of heavy cream. No need to whip the cream, simply mix until incorporated. You’re looking for a pourable consistency. If the mixture needs more cream to reach that consistency, add more as needed.
3. To make the martini, combine the coffee liqueur, vodka and freshly brewed espresso in a cocktail shaker. Add ice, pop the lid on and shake until the cocktail shaker feels cold to the touch.
4. Pour the martini in a serving glass, top with a couple of dollops of the mascarpone mixture, gently sift cocoa powder on top and garnish with 3 whole coffee beans. Serve right away.