Baileys Tiramisu

A decadent twist on the classic Italian dessert, a guaranteed hit at your next dinner party.

• Coffee Soak
• Coffee650ml
• Vanilla extract1 teaspoon
• Cocoa powder (for sponge finger soak)40g
• Cream Mixture
• Double cream500ml
• Mascarpone cheese450g
• Egg yolks6
• Sugar150g
• Bailey’s Irish Cream50ml
• Sponge fingers300-400g
• Cocoa powder (for topping)50g

1. Coffee Soak
1. Brew a pot of coffee as usual and pour it out on a tray to cool quickly.
2. Whisk in the vanilla extract and cocoa powder.
3. Cream Mixture
1. Whisk the double cream in a bowl on high until stiff peaks form, then refrigerate.
2. In another bowl, loosen the mascarpone cheese by stirring.
3. In a double boiler, whisk together egg yolks, sugar, and Baileys over simmering water for about 5-10 minutes until the mixture is thickened and lightened in color.
4. Combine the egg mixture with the mascarpone, whisking until smooth. Fold in half of the whipped cream, then fold in the rest.
5. To assemble the tiramisu, dip each sponge finger in the coffee mixture for 2-3 seconds, and line them in a baking dish.
6. Spread half of the mascarpone cream mixture over the sponge fingers evenly.
7. Repeat the layering with the remaining sponge fingers and cream mixture.
8. Finish by dusting cocoa powder on top. Refrigerate the tiramisu overnight.