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Learn how to make this tiramisu espresso martini below. Espresso martinis are found on 5% of U.S. menus and they’re up 164% over the past four years. 51% of the population know it and 18% have tried it. Martini 2 oz espresso coffee 2 oz vodka 1 oz tiramisu syrup or coffee liqueur 3 whole coffee beans, for garnishing Mascarpone Topping 2 egg yolks 1/4 cup (50 g) white sugar sugar 4 oz (113 g) mascarpone cheese 1/3 cup (85 g) heavy cream. Make sure the heavy cream is very cold. Separate egg whites from egg yolks. Add white sugar to egg yolks. In a double boiler heat up the egg yolks and white sugar until sugar is fully dissolved. Make sure you keep whisking until the mixture turns pale white. Wait about 3 minutes for egg yolks to come to room temperature and then mix in your mascarpone cheese. Then add in your cold heavy cream and keep whisking. The mixture should thicken up. If it doesn’t add in more cold heavy cream. In a shaker add ice, then your room temp espresso, along with vodka and tiramisu syrup. Now add in your mascarpone topping. Dust cacao powder on top. Garnish with 3 whole coffee beans and a ladyfinger cookie. #
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