Sunday, February 3, 2008

Baileys Tiramisu

1 cup strong espresso coffee, cooled to room temperature
1/3 cup coffee-flavoured liqueur
6 savoiardi (sponge finger biscuits), halved crossways
2 eggs, separated
1/4 cup, firmly packed brown sugar
9 oz container mascarpone, at room temperature
1/2 cup Baileys Original Irish Cream liqueur
Coarsely grated dark chocolate, to serve

Combine coffee and liqueur in a bowl. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 1 1/2-cup capacity serving glasses. Drizzle with remaining coffee mixture.
Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.
Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.
Sprinkle with chocolate to serve.

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