About the Recipe
If you’re a fan of Baileys Irish Cream, you’ll love this fun twist on tiramisu. With layers of espresso- and Baileys-soaked ladyfingers and light mascarpone cream, it looks and tastes impressive yet is almost ridiculously easy to make. You spend 20 minutes putting it together, then just pop it in the fridge overnight.
1½ cups cold strong black coffee or 9 teaspoons instant espresso powder dissolved in hot water and then left to cool
1 cup baileys
14 ounces savoiardi cookies
2 large eggs
⅓ cup superfine sugar
1 pound mascarpone cheese
2½ teaspoons unsweetened cocoa
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.
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.
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 cling film and leave in the fridge overnight. When you are ready to serve, dust the top with unsweetened cocoa.