Bailey’s Irish Cream Tiramisu

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INGREDIENTS

Serves: 12

METRICCUPS

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 millilitres baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2½ teaspoons cocoa powder

METHOD

1. 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.
2. 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.
3. 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.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. 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.

ADDITIONAL INFORMATION

MAKE AHEAD:
The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.

FREEZE:
The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.

NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.