Irish Tiramisu

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I was supposed to post some other recipe here… but it just hit me! 100th post it would be!
At first, I was in two minds whether to make any fuss about it… whether to make it anyhow special…
Well, it was decided – let’s make something really delicious, something classic… and something that needs a lot of mascarpone because it’s waiting in the fridge ;P
To my surprise, when I checked on Lady Laura’s blog yesterday, it turned out that she had also opted for this dessert! Coincidence? Doubtful :)
If you want to check on her classic version of tiramisu, feel free to jump here. I bet it’s yummy :)

For those who want to check this version, here it is… :)

Ingredients (form – 24cm):

  • 1 cup instant coffee (I poured 6 tsp with boiled water) -> leave for chilling
  • 170ml + 75ml Baileys
  • about 30-35 ladyfingers biscuits
  • 1 egg
  • 1 yolk
  • about 1/3 cup baking sugar (75g)
  • 500g mascarpone
  • cocoa for sprinkling

Line the form with a bakery paper.

Combine cooled coffee with 170ml of Baileys.

Soak ladyfingers in coffee/alcohol mixture.
They should be well-soaked but not oversoaked :)
Place them on the bottom of the form.

Start whipping the yolks, adding sugar after a moment. This whipping thing can take some time… so just be patient. The important thing is to get quite dense and thick yolk mass. If it’s too loose after long whipping, the cream may turn out to be a failure.

Once it’s whipped, add mascarpone to it and mix for a second.
Then add the rest of the liqueur and mix again. Only till everything is combined.

In a separate bowl whip the white till it’s thick and subtly stir in the cream.

Put half of the cream onto the biscuits.
Sprinkle with sieved cocoa.

Repeat the whole process, so place another layer of soaked biscuits. Put the rest of the cream on them, smooth it and sprinkle with sieved cocoa again.

You can cover the form with aluminium foil.
Chill in the fridge for several hours or preferably the whole night.

… And serve!

And… let me think about 200th post… hmmm ;)

The recipe taken from Nigella Express.

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