Baileys Tiramisu

6 hours

Tiramisu is on of those desserts i have to order if i see it on a menu. Its a timeless classic! and an absolute crowd pleaser. If you are like me and have lots of baileys left over after Christmas, why not give this this recipe a try. Its so decadent and creamy, Yummy!

Method

Ingredients

Place the egg yolks and sugar in a large bowl and place over a pot of boiling water and whisk vigorously until it starts to pale in colour, thicken up and sugar dissolves into the yolks. Set aside to cool.
Place the semi whipped cream, mascarpone cheese and 100ml baileys in a separate bowl and whisk together until all combined. Then whisk in the egg and sugar mix when cooled. Combine all but do not over whisk!
Place the cold coffee and 100ml of baileys in a bowl and give it a stir.
Using a 9 or 10” square baking tray, individually dip 15 sponge fingers in the coffee and baileys mix for a few seconds and line the base of the tray until the base is covered.
Place half of the cream mix on top of this and spread out evenly to cover the sponge fingers.
Repeat the process with the sponge fingers to establish another layer of dipped sponge finger.
Place the remainder of the cream filling on top of the second layer of sponge fingers. Spread out evenly. Dust the top evenly with a thin layer of cocoa powder.
Chill the tiramisu for a minimum of 6 hours or overnight. Served chilled and enjoy