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RECIPE | Espresso Martini & Tiramisu

For the love of all that is caffeinated & alcoholic, introducing the Criniti’s Espresso Martini! It doesn’t get better than a drink that fulfils your coffee hit & gives you a buzz all at the same time & we are huge fans of the genius that came up with this delicious cocktail! With this easy Criniti’s recipe, you’ll be a cocktail master in no time. Clear the table & let’s get stirring!

 

 

 

ESPRESSO MARTINI

PREPARATION TIME

10 MINUTES

SERVES 1

INGREDIENTS 

50ml Grey Goose vodka

35ml coffee liqueur (Kahlúa)

1 teaspoon vanilla sugar

1 shot (25ml) of lightly roasted espresso coffee

3 coffee beans to garnish

 

Fill the martini glass with ice to chill & then fill the cocktail shaker with ice as well.

Pour the vodka, coffee liqueur, vanilla sugar & espresso into a cocktail shaker.

Put the other half of the shaker on top & then shake until frothy.

Empty the ice out of the Martini glass, then place the strainer on top of the shaker & pour the contents through a sieve directly into the glass.

Garnish with 3 coffee beans & drink up!

 

Ok, contain your excitement because we have the perfect dessert to pair with your martini espresso…

 

TIRAMISU

A liqueur dessert is a sure way to warm up this winter & this classic Italian tiramisu cake is sure to wow your guests! Layers of rich decadent sponge finger biscuits soaked with espresso coffee, Italian liqueur & spread with creamy mascarpone cheese. Perfect to pair with your fresh espresso martini, & can easily be prepared well in advanced.

 

 

PREPARATION TIME20 MINUTES

COOKING TIME 20 MINUTES, PLUS COOLING

SERVES 8

INGREDIENTS

4 eggs, separated

2/3 cup of caster sugar (superfine sugar)

500g (1lb) mascarpone cheese or other soft cheese

1 tablespoon Italian liqueur, such as Strega or Nambucca

1/4 cup Vermouth

6 cups espresso coffee, slightly cooled

400g (14oz) Italian sponge finger biscuits

 

Beat egg yolks & 1/3 cup sugar in a bowl until thick & creamy.

In a separate bowl mix egg whites with 1/3 cup of sugar until stiff.

Fold the egg white into the yolks & then fold in the mascarpone cheese.

Add the liqueur & fold in the mixture.

Mix the vermouth with the coffee. Dip the biscuits one at a time in coffee mixture & place a layer of them into a rectangular dish.

Cover with a layer of the mascarpone cheese mixture. Repeat with another layer of biscuits & mascarpone mixture.

Sprinkle with powdered cocoa. Store in fridge until firm.

 

PRO TIP:This dish is best made a day ahead.

 

Having a lazy kind of night? No worries! Come down to Criniti’s & we’ll have it all sorted for you. Check out our incredible drinks & dessert menu for other great options!

 

“I HAVE MEASURE LIFE WITH SPOONFULLS OF COFFEE”

-T.S Elliot

 

 

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