Legendary Baileys tiramisu
- Preparation 20 min
- Refrigeration 4 h
- Cooking 5 min
- Servings 8 to 10
- Freezing Absolument
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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.