Legendary Baileys tiramisu
- Preparation 20 min
- Refrigeration 4 h
- Cooking 5 min
- Servings 8 to 10
- Freezing Absolutely
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NOTHING IN THE WORLD beats this legendary tiramisu at Baileys. I am totally in love with this dessert! The taste of coffee, the kick of Baileys, the mascarpone filling. Will you dare to try it this weekend?
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Ingredients
- About 1 1/2 cups strong espresso coffee, hot (4 double espressos)
- 2 tablespoons brown sugar
- 1/4 cup Baileys
- 2 tablespoons milk
- About 40 ladyfingers
- 2 tablespoons sifted cocoa
Ingredients for the filling
- 6 egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 475 g mascarpone cheese
- 2 tablespoons Baileys
Ingredients for the whipped cream
- 473 ml 35% whipping cream
- 1/4 cup sugar
- 1 tablespoon Baileys
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Preparation
- In a bowl, put the coffee and the brown sugar then mix to dilute the sugar. Add Baileys and milk then mix. Reserve in the fridge.
- In a large mixing bowl, put the egg yolks, sugar, vanilla and salt then whisk for 2 minutes to obtain a homogeneous texture.
- Put the bowl on a cauldron of slightly boiling water (in a bain-marie) and cook for 3 to 4 minutes, stirring constantly, until the mixture is very thick.
- Add the mascarpone cheese and the Baileys then whisk for 1 minute. Reserve in the fridge.
- In a large mixing bowl, combine the cream, sugar and Baileys and whip with a mixer on high speed for about 2 minutes, or until stiff peaks form. Pour into the egg mixture and mix gently while folding. Reserve in the fridge.
- Take out a baking dish about 11” x 8”. Dip the cookies for 2 seconds in the coffee mixture and place in the bottom of the baking dish. Fill to form a layer. Add half of the topping mixture, spread and sprinkle with half of the cocoa.
- Follow with another row of coffee-dipped cookies, spread with remaining filling and top with cocoa! Cover with plastic wrap and set aside in the fridge for 4 hours before devouring like a ninja.
Our sommeliers suggest
Stout Café Framboise, 8%
L'Hermite
This stout brewed with coffee and raspberry brings notes of roasted grain, coffee, chocolate and raspberry, on a rich texture. The coffee and cocoa meet the espresso and cocoa powder in the tiramisu, and the slightly tart raspberry lightens the mascarpone and cream. It is dessert you drink and eat at the same time. One sip per bite!
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Graham's Tawny 10 ans
Porto/Douro, Portugal
Strong coffee, mascarpone, Baileys and cocoa: tiramisu is sweet, rich and a touch bitter. The Graham's Tawny 10 ans, a tawny port, has nutty, caramel notes that suit the cocoa and the espresso. Its sweetness answers the cream, and the bitterness of the coffee gives the counterpoint. A small glass at the end of the meal.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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