Irish Cream Tiramisu
This Irish Cream Tiramisu is a luscious twist on the classic Italian dessert. Layers of coffee-soaked Savoiardi biscuits are nestled between creamy mascarpone infused with the rich flavors of Baileys Irish Cream. An indulgent treat perfect for any occasion, this dessert is best enjoyed after chilling overnight for the flavors to meld together beautifully.
— Constant Cookbook
Ingredients
- Irish Cream Tiramisu
- Adapted from Nigella Express by Nigella Lawson
- 175ml coffee, made with 175 ml water and 2 teaspoons instant expresso or coffee
- 130ml BaileyÃÂâÃÂÀÃÂÃÂs Cream liqueur
- 1 x 200g Savoiardi (Italian lady Finger Biscuits) or trifle sponge fingers
- 2 eggs
- 40g caster sugar
- 250g mascarpone
- 1 teaspoon cocoa powder, heaped
Instructions
- Mix the coffee with 90mls BaileyÃÂâÃÂÃÂÃÂÃÂs in a shallow bowl.
- Dip half the biscuits into this liquid, until damp but not soggy. Line the bottom of your dish with them.
- Separate the eggs, keeping the 2 yolks and then one egg white. Whisk the two egg yolks and the sugar until thick and pale yellow, then fold in the remaining 40ml of Baileys, and the mascarpone to make a moussy mixture.
- Whisk the single egg white until thick and frothy, fold into the mascarpone mixture, and spread half of this on top of the dipped biscuits in the dish.
- Repeat the dipping and layering with the other half of the fingers into the dish and then top with the second half of the marscapone mix.
- Cover with cling film and leave in the fridge over night. When ready to serve use a small sieve or tea strainer to sift over the cocoa powder. Serves 6.
Yield
Serves 6
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