Irish Cream Tiramisu

The first Tiramisu I had was a Bailey's tiramisu in New Delhi's popular bakery, The Big Chill. Despite being a purist, no classic Italian recipe lived up to this one and that continues being the case. This dish is one to impress all, except those who don't like Baileys itself. Easy-to-make and perfect for festive occasions! Oh, it's also very, very, very boozy. Inspired by Nigella Lawson.

Ingredients

• For the Cream Layer:

- 1lb or 500g Mascarpone Cheese

- 2 large Eggs

- 1/4 cup or 75ml Baileys

- 1/3 cup or 75 grams Caster Sugar

• For the Coffee Mixture:

- 9 teaspoons Espresso dissolved into 350ml hot water

- 3/4 cup or 175ml Baileys

• For Assembling:

- 14oz or 400 grams Savoiardi Biscuits

- 3tsp powder for dusting

- Chocolate shavings for garnish (optional)

INSTRUCTIONS

Separate the eggs and whisk the yolks with the sugar until fluffy and pale. Fold in 75ml of the Baileys and the mascarpone cheese with a spatula. Whisk one of the whites until frothy and fold in.

In a separate bowl, add the remaining Baileys to the coffee mixture and let it cool. Dip in the savoiardi biscuits until damp but not soggy. Line the bottom of an 8-inch glass dish with half of the biscuits, top with half of the cream mixture. Repeat this for the second layer.

Cover the dish with cling film and leave to refrigerate overnight. Dust generously with cocoa power before serving, and garnish with chocolate flakes if you prefer.

TIPS!

• Let the Mascarpone cheese come to room temperature so it is easy to handle

• Use good quality coffee and cocoa powder

• Although, the Tiramisu is good to go after 8 hours of refrigeration, ideally, it should be served after 15 hours.

  
  

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