By Amy Treasure
My recipe for Tiramisu differs to the traditional Italian way of putting this dish together. Let’s face it, Tiramisu is not a complicated bake but a mere assembly of ingredients that go beautifully together. This recipe came about after I had a last minute request for Tiramisu from a visiting relative and I didn’t have quite the right ingredients so I made do with what I had and it turned out wonderfully.
Brandy would be most people’s choice, however, I didn’t have any in my liquor cupboard and so opted for Baileys Irish Cream it’s not classic but who’s not going to eat something with a good measure of Baileys in? It’s delicious and smooth without adding an overbearing alcohol taste to the dessert and is the perfect accompaniment to the espresso coffee in the dish.
In lieu of cocoa, I dusted the top of my Tiramisu with Galaxy hot chocolate powder, I know it sounds all student-y but it really works. I don’t particularly enjoy cocoa powder so this was a great alternative, I did posh it up a bit by adding some shavings of quality dark chocolate though!
Ingredients
- 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
- 250 ml baileys
- 2 packets (400g) savoiardi biscuits
- 2 large eggs
- 75 grams caster sugar
- 500 grams mascarpone cheese
- 2 ½ teaspoons instant hot chocolate powder
- 2 teaspoons grated dark chocolate to decorate
Method
- mix the coffee with 175ml of the baileys and add to a bowl big enough to dip the savoiardi biscuits in.
- dip the biscuits into the liquid don’t leave them to soak and dip them one at a time or they will go all soggy.
- add a layer of biscuits to the bottom of a medium sized dish
- separate the eggs setting the two yolks aside and keeping just one of the whites for later
- whisk the egg yolks with the caster sugar until thick and pale yellow
- whisk the baileys and mascarpone into the egg mixture until thick and creamy
- whisk the egg white until it is thick and frothy and then fold this into the creamy mixture by hand
- add a layer of the cream to the top of the saviardi biscuits and repeat with another layer of dipped biscuits and top off with cream.
- leave to set in the fridge, overnight is best.
- dust with the chocolate powder and sprinkle grated chocolate over to decorate
There we have it my alternative Tiramisu that will go down a treat and it’s not even difficult to make.
You can get in touch with me on Twitter @MrandMrsTplus3 and send me a picture if you make this Tiramisu I would love to see them!
