Baileys Tiramisu

  • Average
  • Average budget

Ingredients

  • 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
  • 250 ml baileys
  • 400 grams savoiardi biscuits
  • 2 large eggs
  • 75 grams superfine sugar
  • 500 grams mascarpone cheese
  • 2 ½ teaspoons cocoa powder

Preparation

Step 1

Mix the coffee with 175ml / ¾ cup 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 / 8½ inch square glass dish with a layer of biscuits.

Step 2

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 / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.

Step 3

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.

Step 4

Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.

Step 5

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.