Frank-amisu

A bold, boozy spin on the Italian classic. Smooth, creamy, and spiked just right.

Instructions

To Prep: Grab your 8×8-inch glass baking dish (or anything around 2 quarts). Chill your ingredients if they’re not already cold—this helps everything whip up properly.

Make the Filling: In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a large bowl), add:

• egg yolks

• cold cream

• sugar

• salt

• mascarpone

Beat for 1 minute, scrape down the sides, then beat again for just 1 more minute. That’s it—don’t overdo it. You're going for smooth and fluffy, not broken.

Assemble the Tiramisu: Pour Let’s Be Frank Espresso Martini into a shallow bowl. Working one at a time, dip each ladyfinger—give them a generous dunk. In this case you can leave some extra martini covering the ladyfingers; the cold martini will soak into the ladyfingers as the Frankimisu rests in the fridge. Line the bottom of your dish, side-by-side. Snap a few in half to fill any awkward gaps.

Scoop a generous layer of the mascarpone filling over the top and spread it evenly (about 1/4-inch thick). Repeat the dunk-and-layer with the remaining ladyfingers and top it all with the rest of the filling.

Cover tightly with plastic wrap (touching the surface helps avoid a skin) and let it chill in the fridge for at least 3 hours—overnight is even better.

To Serve: Uncover, smooth out any imperfections with a spatula if needed, and dust the top with cocoa powder like you mean it.
It’s messy in the best way—don’t expect clean slices, this one’s meant to be scooped.

Storage: Cover and store in the fridge. Best enjoyed within 4 days—if it lasts that long.