Nigella Lawson’s Irish Cream Tiramisu recipe is a popular and indulgent take on the classic Italian dessert. It incorporates Irish cream liqueur (like Baileys) into the traditional tiramisu elements for a rich, boozy twist. This is my absolute favourite recipe from Nigella Lawson. I made this so often, and it was always a hit. The best crowd-pleaser dessert ever.
Ingredients
- 9 tsp instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
- 250 ml baileys
- 400g savoiardi or ladyfingers biscuits
- 2 large eggs
- 75g caster sugar
- 500g mascarpone cheese
- 2½ teaspoons cocoa powder
Methods
- Mix the coffee with 175ml 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 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 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.
source: Nigella Lawson
Lita Eats 
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