An indulgent dessert-style espresso martini.
INGREDIENTS
For the tiramisu cream:
- 1 free-range egg yolk
- 25g/1oz caster sugar
- 50ml/2fl oz double cream
- 50g/1¾oz mascarpone
- 25ml/1fl oz hazelnut liqueur
For the cocktail:
- 25ml/1fl oz 58 and CO Triple Distilled Vodka
- 30ml/1fl oz tiramisu-flavoured Irish cream liqueur
- 30ml/1fl oz Mr Black's Cold Brew Coffee Liqueur
- 30ml/1fl oz coffee
GARNISH
- Cocoa powder
- Biscotti
GLASSWARE
Coupe
METHOD
- To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside.
- In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice.
- Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit.