How do you say love in Italian because this recipe deserves that kind of description. The smooth creamy texture of the mascarpone cheese flavored with a good espresso and Irish Cream... and then topped with a decadent dark cocoa powder. It is good! I love Tiramisu. Let me confess my love for Tiramisu. (Gasp) oh I can't find the words. I love it so much; I order it every chance I get. But I can tell you that Nigella got it right!! Her recipe for Irish Cream Tiramisu is absolutely heavenly, and it is as good as any I've had. But, how can you go wrong with Irish Cream, right? I'm rather impatient so I made this a little earlier in the day and them enjoyed it after dinner rather than waiting overnight per the instructions... and then I enjoyed it the next day... and I think I'll finish it up tonight. Yes people, it's that good!
1 1/2 cups espresso coffee
1 cup Baileys cream liqueur, separated
2 x 200g packets Savoiardi (Italian lady finger) biscuits
1/3 cup sugar
16 oz mascarpone
2 1/2 teaspoons cocoa powder
1. Mix the coffee with 3/4 cup of the Baileys in a shallow bowl.
2. 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.
3. 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 1/4 cup of Baileys, and the mascarpone to make a moussy mixture.
4. 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.
5. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
6. 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.
Original Recipe by Nigella Lawson