Baileys Tiramisu

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!

  • 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
  • 6 large egg yolks
  • 200g caster sugar
  • 250g mascarpone cheese
  • 100ml baileys Irish cream liquor
  • 500ml semi whipped cream
  • 30 Italian lady fingers (sponge fingers)
  • 200ml strong cold coffee
  • 100ml baileys Irish cream liquor
  • 1tbsp cocoa powder to dust