Baileys Irish cream tiramisu
The combination of Ireland and Italy in a dish sounds nothing less than intriguing, but it is a combination made in heaven. A super recipe from Nigella.
9 tsp instant espresso powder dissolved in 1 1/2 cups water (cooled)
1 cup Baileys
14 oz Savoiardi cookies
2 large eggs
1/3 cup superfine sugar
1 lb mascarpone cheese
2 2/1 tsp unsweetened cocoa powder
Mix the coffee with 3/4 cup of the Baileys in a shallow bowl. Dip the cookies into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of an 8 1/2″ square glass dish with a layer of the cookies.
Separate the eggs, but keep only one of the egg whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 1/4 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 small amount. Fold the egg white into the yolky mascarpone and then spread half of this mixture on top of the layer of cookies.
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 unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.