I hope you all had a great Thanksgiving and I hope you’re all gearing up for the holiday season, uhm…Christmas!
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.