Irish Cream Tiramisu
- Preparation and cooking time
- Total time
- 12 hours in the fridge
- Easy
- Serves 6
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 BaileyÃÂâÃÂÃÂÃÂÃÂs 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
Method
- STEP 1Mix the coffee with 90mls BaileyÃÂâÃÂÃÂÃÂÃÂs in a shallow bowl.
- STEP 2Dip half the biscuits into this liquid, until damp but not soggy. Line the bottom of your dish with them.
- STEP 3Separate 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.
- STEP 4Whisk 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.
- STEP 5Repeat 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.
- STEP 6Cover 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.
