You could, I suppose, make up an espresso martini yourself but I take the lazy approach here. This sauce came about because I had a bottle of pre-mixed espresso martini from Tesco – I’d bought it for a tiramisu. I don’t tend to drink cocktails at home, apart from summery gin concoctions, but I had a moment of inspiration while making a raspberry sauce for ice cream one night. It has become a bit of a go-to sauce for dessert in a hurry. And because it’s full of booze, any leftovers keep well in the fridge. This is several steps up from the ice cream sauce known in the north-east of England as “monkey blood”.

Espresso Martini raspberry sauce


  • 150g fresh raspberries
  • 40g caster sugar
  • 1 tablespoon of vanilla extract or essence
  • ¼ cup espresso martini (Tesco does a good bottled, pre-mixed espresso martini. It’s also great for tiramisu.


  1. Put the raspberries, sugar and vanilla extract into a saucepan over a medium heat. 
  2. Squish the raspberries with a fork and stir quickly until the sugar liquefies.
  3. Turn the heat right down and stir the espresso martini through. Remove from heat. It can be served immediately or cooled down and served later.

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