Irish Cream Tiramisu

I can see a theme developing with alcoholic desserts……Tiramisu is a big hit with my family but none of us had ever made it before. Baileys is also rather popular so when my aunt and cousin came for dinner recently I thought Nigella Lawson’s Irish Cream Tiramisu would probably be well received. It was really easy to make and one of those great desserts you make the day before serving so this is definitely on my Christmas menu for 2013! This recipe contains raw egg so use the freshest eggs possible.

Baileys Irish Cream Tiramisu Nigella

Serves 8-10
9 tsp instant espresso powder dissolved in 350ml water (cooled)
250ml Baileys irish cream liqueur 
400g savoiardi or boudoir biscuits
2 large eggs
75g caster sugar
500g mascarpone cheese
2 ½ tsp cocoa powder (for dusting)

Mix the cooled coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits a few at a time into this liquid letting them soak on each side enough to become damp and softer but not soggy.

Place the soaked fingers in two rows in the bottom of a 22cm / 8½ inch square glass dish until the fingers form a layer covering the whole dish. Spoon 2/3 tablespoons more of the liquid evenly over the layer.

Separate the eggs, discarding one of the whites. Whisk the sugar and two yolks together until thick and a paler yellow, then fold in the remaining 75ml Baileys, and mascarpone to make a thick moussy mixture.

Whisk the single egg white until thick and foamy. Fold the egg white into the 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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