Surprise your sweetheart by serving up one of these booze-infused desserts on Valentine’s Day

QUICK ESPRESSO MARTINI TIRAMISU 

Makes 4 

• 25g (1oz) caster sugar 
• 250g (9oz) mascarpone 
• ½tsp vanilla extract 
• 150ml (5fl oz) double cream 
• 6tbsp espresso martini (available premixed in a can, from supermarkets) 
• 80ml (3fl oz) strong espresso coffee 
• 16 sponge fingers 
• 50g (1¾oz) dark chocolate, grated

Place the sugar, mascarpone, vanilla and cream in a bowl. Whisk until smooth and just thick enough to drop from the end of a spoon – try not to overbeat. 

In a shallow bowl, mix the martini and coffee. Add the sponge fingers and allow to soak briefly until slightly soft. 

Layer half the sponge fingers into 4 dessert glasses or bowls, allowing 2 per glass (halve if necessary to fit the glass). Top each with a spoonful of the cream mixture. 

Lay the rest of the fingers on top, then sprinkle with half the grated chocolate. 

Spoon the remaining cream mixture over the fingers, then sprinkle with the remaining chocolate. Chill in the fridge for 1-2 hours before serving 

CHAMPAGNE & STRAWBERRY SORBET

Serves 6 

• 500g (1lb 2oz) strawberries, hulled and halved, plus 6 extra to garnish 
• 125g (4½oz) caster sugar 
• Zest and juice of 1 large lemon 
• 200g (7oz) liquid glucose 
• 350ml (12fl oz) Champagne or prosecco 

Purée the strawberries and sugar in a blender until smooth. Add the lemon zest and juice, glucose and fizz; blitz to fully combine. 

Pour into a freezerproof container, cover with clingfilm and freeze for 3-4 hours, until almost set. Whisk to break up the ice crystals. Cover again and freeze until fully set. 

Scoop into 6 dessert glasses and garnish with a strawberry to serve. 

CHOCOLATE TRUFFLES WITH AMARETTO & PISTACHIOS 

Makes around 18-20 

• 250ml (9fl oz) double cream 
• 300g (10½oz) dark chocolate (70% cocoa solids), finely chopped 
• 1tsp vanilla extract 
• 3tbsp amaretto liqueur (or use Baileys or whisky) 
• 75g (2¾oz) cocoa powder 
• 75g (2¾oz) freeze-dried raspberries 
• 75g (2¾oz) pistachios, chopped 

Place the cream in a saucepan over a medium heat and bring just to the boil. Remove from the heat and tip in the chopped chocolate, but do not stir. 

Cover with a tea towel and allow to sit for 5 minutes. 

Gently stir in the vanilla extract and amaretto (or Baileys or whisky). Cover and chill in the fridge for 2 hours, or until firm enough to roll into balls. 

Line a baking tray with parchment paper. Dip a melon baller or teaspoon into hot water and scoop out some ganache, then gently roll it into a ball. 

Place on the tray and repeat with the remaining ganache, making sure the balls are evenly sized. 

Place the cocoa powder on a small plate, the freeze-dried raspberries on a second plate and the pistachios on a third. Take a ball and gently roll it in the cocoa powder, then in the raspberries and pistachios. 

Repeat with the other balls, keeping some of them plain, so you have a varied selection of truffles. Chill in the fridge until ready to serve. 

GIN AND TONIC CHEESECAKE 

Serves 8

For the base 

• 150g (5½oz) unsalted butter, plus extra for greasing 
• 300g (10½oz) digestive biscuits 

For the filling 

• 125ml (4fl oz) pink gin, or use regular gin 
• 75ml (2½fl oz) tonic water 
• 75g (2¾oz) caster sugar 
• Zest and juice of 1 lime 
• 1 sachet gelatine powder 
• 600g (1lb 5oz) cream cheese 
• 100g (3½oz) icing sugar 
• 300ml (10fl oz) double cream 

To decorate 

• Edible rose petals (optional) 

Butter and line a 20-22cm springform tin with baking parchment. Melt the butter in a saucepan and allow to cool. 

Put the digestives in a plastic bag and crush to crumbs with a rolling pin or use a food processor. Tip into a bowl and stir in the melted butter. 

Spoon into the lined tin and press down for an even base, then chill for around an hour. 

Put the gin, tonic and caster sugar into a small pan. Heat to just dissolve the sugar. Add the lime zest and juice, and scatter the gelatine powder over. Stir to dissolve. 

In a separate bowl whisk the cream cheese with the icing sugar until softened. Stir in the gin and gelatine mixture. 

Add the double cream and whisk until thickened. Pour the mixture over the base. Chill for 4-6 hours or overnight until set. 

Decorate with edible rose petals, if using. 

OLLY SMITH: OUR BUBBLY DRINKS EXPERT 

TRY WITH TIRAMISU

Bloody Bens Cold Brew Coffee Liqueur (50cl, 22%) 

£28, shop. bloodybens.com 

Just about the most scrumptious coffee liqueur in the world, this is heaven to sip with a boozy tiramisu. 

SORBET SENSATION

X Muse Scottish Barley Vodka (70cl, 40%) 

£55, xmusevodka.com 

Pronounced ‘Tenth Muse’, this sweetly splendid vodka is worth splurging on. Serve cool in a shot glass with sorbet for an unbeatable treat. 

TRUFFLE TREASURE 

Frangelico Liqueur (70cl, 20%) 

£15.99, masterofmalt.com 

Slick and sweet with plump hazelnut flavour wrapped in a cocoa-vanilla blend, this Italian liqueur is terrific with truffles, served neat or in hot coffee. 

FRUITY BEAUTY

Specially Selected Valdobbiadene Prosecco Superiore Extra Dry DOCG (11.5%) 

£7.99, Aldi 

‘Extra Dry’ prosecco is actually a little fruitier and sweeter than ‘Brut’. Perfect with the cheesecake, it’s a brilliant bargain. 

BUBBLY BRILLIANCE 

Westwell Pelegrim NV (11%) 

£32.50, westwellwines.com 

A fine English fizz to give, receive or share this Valentine’s Day. It has a beautiful brioche scent with rich deep fruit and is a scrumptious delight.