Food & Cooking Recipes Dessert & Treats Recipes Espresso Budini By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 7, 2017 Print Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Prep Time: 25 mins Total Time: 2 hrs 25 mins Servings: 6 Two types of espresso are called for in this riff on tiramisu: the powder is used in the rich pudding, and freshly brewed coffee is combined with brandy to flavor the amaretto cookies lining the bottom of the dessert. Ingredients ¾ cup sugar ¼ cup cornstarch ¼ teaspoon kosher salt 2 ½ cups whole milk 2 tablespoons espresso powder 4 large egg yolks 1 teaspoon pure vanilla extract ¼ cup mascarpone, plus more for serving ½ cup espresso or strong coffee ¼ cup brandy 18 to 24 amaretto cookies Dutch-process cocoa powder, for dusting Chocolate curls, for serving Directions Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder; cook over medium-high, stirring constantly, until bubbling and thick, about 2 minutes after it comes to a boil. In a bowl, whisk yolks until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan and cook over medium, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove mixture from heat and stir in vanilla. Whisk in mascarpone until smooth. Let cool slightly. Combine espresso and brandy in a shallow bowl. Quickly dip cookies in espresso-brandy mixture. (Cookies should absorb some of liquid but not become mushy.) Place cookies in a snug layer in the bottom of small glasses or Mason jars, 3 or 4 per glass. Whisk pudding until smooth and divide among glasses, topping cookies. Refrigerate until firm, at least 2 hours and up to overnight. Dust tops with cocoa and dollop with mascarpone. Sprinkle with chocolate curls; serve. Cook's Notes To make small chocolate curls for toppings, gently shave the side of a chocolate bar with a vegetable peeler. Print