Skip to main content

Irish Cream Tiramisu

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!

INGREDIENTS

1 1/2 cups espresso coffee
1 cup Baileys cream liqueur, separated
2 x 200g packets Savoiardi (Italian lady finger) biscuits
2 eggs
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
Labels:

Comments

  1. KimFebruary 3, 2010 at 10:50 AM

    I would love to try this with the Irish Cream. It looks delicious (and addictive too).

    ReplyDelete

Post a Comment

Popular posts from this blog

Italian Feast Part 1 - Spaghetti alla Carbonara

Ok, so I can't just make Cannoli, nope... gotta have something to go with it and since I was making Cannoli... I decided to do a whole Italian Feast! After seeing this recipe on Living in the Kitchen with Puppies , I knew I had to make it. Spaghetti alla Carbonara Recipe courtesy Nigella Lawson Ingredients: 1 pound spaghetti 2 cups cubed pancetta rind removed (I used bacon) 2 teaspoons olive oil 1/4 cup dry white wine or vermouth 4 eggs 1/2 cup freshly grated Parmesan 1/4 cup heavy cream Freshly ground black pepper Freshly ground nutmeg Directions Put a large pan of water on to boil for the pasta. In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta accor
Post a Comment
Read more

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al
12 comments
Read more

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity.  I did a little research this morning and this is what I found. For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress. The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune. The black-eyed peas represent coins, cabbage represents paper mon
1 comment
Read more