Tiramisu Martini
Espresso vodka, coffee liqueur, and cream — tiramisu (pick me up) created at Le Beccherie in Treviso by Linguanotto in the early 1970s, now in cocktail form.
- 1½ ozvodka
- ¾ ozcoffee liqueur
- 1 ozfresh espresso
- ½ ozamaretto
- ½ ozheavy cream
- Cocoa powder dusting, espresso beansgarnish
- 1Chill a martini glass and dust the rim with cocoa powder.
- 2Add all ingredients to a shaker with ice.
- 3Shake vigorously for 15-20 seconds.
- 4Strain into the prepared martini glass.
- 5Dust the top with cocoa powder and garnish with espresso beans.
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The Tiramisu Martini is a cocktail translation of one of Italy's most celebrated desserts. Tiramisu — whose name means "pick me up" in Italian — was created in the early 1970s at Le Beccherie restaurant in Treviso, Italy, reportedly by pastry chef Roberto Linguanotto. The dessert's combination of espresso-soaked ladyfinger cookies, mascarpone cream, and a dusting of cocoa — sometimes with a splash of Marsala wine or amaretto — created one of the most beloved after-dinner offerings of the late 20th century. The Tiramisu Martini recreates these flavors using espresso vodka or regular vodka combined with coffee liqueur, cream liqueur, amaretto, and sometimes a chocolate or cocoa powder rim, translating the dessert's layered complexity into a sophisticated cocktail served in the upscale martini glass format that defined 1990s and 2000s bar culture.
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