Learn how to make dessert.
IRISH CREAM TIRAMISU
according to Nigella Lawson.
- 350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
- 250ml Baileys cream liqueur
- 2 x 200g packets Savoiardi (Italian lady finger) biscuits
- 2 eggs
- 75g caster sugar
- 500g mascarpone
- 2 1/2 teaspoons cocoa powder
- Mix the coffee with 175ml 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 square glass dish with a layer of biscuits.
- 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 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 little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- 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 cocoa powder through a small tea strainer to dust the top of the tiramisu.
Definitely needs double the amount of mascarpone. But not a bad first try!