I should not take credit for this recipe, it’s almost a copy of Nigella’s Irish Cream Tiramisu, although I am using a little less of the biscuits, I like to have more of the cream. But I can take the credit for the implementation and the picture :-).
I like it much better than a classic Italian tiramisu… It’s actually very simple to make and it tastes really great!
350 ml espresso (cold)
250 ml Baileys
300 g long biscuits
2 egg yolks and 1 egg white
75 grams sugar
500 g mascarpone
2½ tsp cocoa powder
Mix the coffee with 175ml Baileys in a rather shallow bowl. You will be using it later to dip the biscuits.
Whisk the egg white in a small bowl.
Place 2 egg yolks and sugar in a bowl and mix until they become creamy, then add the mascarpone and remaining 75m Baileys and mix again.
Finally fold the whisked egg white into the mascarpone mixture.
Dip the biscuits into coffee – Baileys liquid, one by one, for a few seconds each. They should be a little softer but not soggy. Place them in a flat dish next to each other.
Cover with a layer of mascarpone cream and then add another layer of biscuits and the another layer of cream.
this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
Cover with plastic wrap and place in the fridge for a few hours, ideally overnight.
Just before serving, dust some cocoa powder through a small tea strainer on top of each piece. Enjoy!