Irish Cream Tiramisu
Introduction
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
350 millilitres cold strong black coffee or 9 teaspoons instant espresso powder dissolved in hot water and then left to cool
250 millilitres baileys
400 grams savoiardi biscuits
2 large eggs
75 grams caster sugar
500 grams mascarpone cheese
2½ teaspoons cocoa powder
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 granulated sugar
1 pound mascarpone cheese
2½ teaspoons unsweetened cocoa
Method
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 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.
Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.
Additional Information
MAKE AHEAD: The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.
FREEZE: The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
