Tiramisu means “pick me up” in Italian and this popular dessert was recently hailed by CNN as the national dessert for Italy. Consisting of layers of a sweet mascarpone cheese cream and bitter espresso-soaked sponge fingers, it is a comforting dessert that will also perk up your spirits. We’ve added Baileys Irish Cream liqueur to our coffee syrup to add an extra kick to our Tiramisu, but feel free to omit it, adjust it to taste, or swap it with a few splashes of your favorite coffee liqueur instead. Buon appetito!
(Makes 6 servings)
3 large egg yolks
60g (1/4 cup) sugar
1 teaspoon vanilla essence
500g mascarpone cheese (softened)
2 large egg whites
1/2 cup espresso
1/2 cup Baileys Irish Cream liqueur
18 pieces of ladyfinger biscuits (savoiardi)
Cocoa powder (for dusting)
- Over a bain-marie, whisk egg yolks, sugar and vanilla until mixture doubles in volume and holds a ribbon. Remove from heat.
- In a clean bowl, fold softened mascarpone cheese into yolks mixture.
- In another clean bowl, whisk egg whites till medium peak. Fold egg whites into mascarpone cheese mixture and set aside.
- To make coffee syrup, mix espresso and Baileys liqueur together in a bowl.
- To assemble, dip the ladyfinger biscuits quickly into coffee syrup and arrange into the bottom of a tall cup. Spoon a generous layer of mascarpone cheese mixture over the biscuit layer and then dust a thin layer of cocoa powder over. Repeat layering of ladyfinger biscuits and mascarpone mixture, ending with mascarpone mixture on the top.
- Dust cocoa powder over top and chill for 1-2 hours, or until mascarpone layers firm up slightly.
- Serve cold.