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IRISH CREAM TIRAMISU
I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke - "Did you hear the one about the Irishman and the Italian...?" - and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.
Recipe posted by NigellaIngredients
- 350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
- 250ml Baileys cream liqueur
- 2 x 200g packets Savoiardi (Italian lady finger) biscuits
- 2 eggs
- 75g caster sugar
- 500g mascarpone
- 2 1/2 teaspoons cocoa powder
Method
- Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
- Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
- Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
- Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
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