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Category: Desserts
Prep Time: Cook Time: Total Time:
*Nigella Lawson
12 servings
Ingredients:
-1 1/2 cups espresso coffee, made with 1 1/2 cups water and 9 tsp instant espresso powder
-1 cup Baileys Irish Cream liqueur
-2 (7.05 oz) packages Savoiardi (Italian ladyfinger) cookies or other ladyfingers
-2 eggs
-1/3 cup sugar
-1 lb/ 2 cups mascarpone cheese
2 1/2 tsp cocoa
Directions:
1. Make the coffee and let it cool.
2. Mix the coffee and 3/4 cup of Baileys in a shallow bowl.
3. Dip ladyfingers into liquid; let them soak on each side enough to become damp, but not soggy. Line the bottom of an 8 1/2-inch square glass dish with a layer of lady-fingers.
4. Separate the eggs, but keep only one of the whites. Whisk the two yolks and sugar together until thick and a paler yellow, then fold in the remaining quarter cup of Baileys and the mascarpone to make a mousse-y mixture.
5. Whisk the single egg white until thick and frothy. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of ladyfingers.
6. Repeat with another layer of soaked ladyfingers, and then top with the remaining mascarpone mixture.
7. Cover the dish with plastic wrap and leave in the fridge overnight. Dust the top with cocoa powder before serving.
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Irish Cream Tiramisu
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Category: Desserts
Prep Time: Cook Time: Total Time:
*Nigella Lawson
12 servings
Ingredients:
-1 1/2 cups espresso coffee, made with 1 1/2 cups water and 9 tsp instant espresso powder
-1 cup Baileys Irish Cream liqueur
-2 (7.05 oz) packages Savoiardi (Italian ladyfinger) cookies or other ladyfingers
-2 eggs
-1/3 cup sugar
-1 lb/ 2 cups mascarpone cheese
2 1/2 tsp cocoa
Directions:
1. Make the coffee and let it cool.
2. Mix the coffee and 3/4 cup of Baileys in a shallow bowl.
3. Dip ladyfingers into liquid; let them soak on each side enough to become damp, but not soggy. Line the bottom of an 8 1/2-inch square glass dish with a layer of lady-fingers.
4. Separate the eggs, but keep only one of the whites. Whisk the two yolks and sugar together until thick and a paler yellow, then fold in the remaining quarter cup of Baileys and the mascarpone to make a mousse-y mixture.
5. Whisk the single egg white until thick and frothy. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of ladyfingers.
6. Repeat with another layer of soaked ladyfingers, and then top with the remaining mascarpone mixture.
7. Cover the dish with plastic wrap and leave in the fridge overnight. Dust the top with cocoa powder before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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