I hope you all had a great Thanksgiving and I hope you’re all gearing up for the holiday season, uhm…Christmas!
Every Thanksgiving, my aunt usually has about 5-6 different varieties of pies.
This year it was Pumpkin Cheesecake, Pumpkin Pie, Chocolate Chip Cheesecake, Pecan Pie, Upside Down Apple Pie, and last, but not least, Tiramisu, which was a new favorite of mine with Baileys Irish Cream.
My cousin Jessica brought over this AMAZING recipe of Tiramisu with Baileys Irish Cream, and I figured that I would share it with you guys.
See Below:
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 caster sugar
- 500 grams mascarpone cheese
- 2 ½ teaspoons cocoa powder
Directions:
- 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.
