its really easy...
Ingredients
9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
250 ml baileys
400 grams savoiardi biscuits
2 large eggs
75 grams caster sugar
500 grams mascarpone cheese
2 ½ teaspoons cocoa powder
Method
- Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. 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 / 8½ inch square glass dish with a layer of biscuits.
- 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 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
- 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.
- Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
- 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.
recipe taken from - http://www.nigella.com/recipes/view/irish-cream-tiramisu-5.
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the factor that gave me the extra push to do the tiramisu - BAILEYS!
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