Irish Cream Tiramisu

Tue, 7 May 2019

 

Ingredients

• 4 Large Eggs
• 100g Caster Sugar
• 500g Mascarpone
• 150ml Irish Cream Liqueur, I am using Five Farms
• 300ml Strong Coffee
• 200g Sponge Fingers
• 25g Dark Chocolate
• 2 tsp Cocoa Powder

 

Method

1. Separate the egg whites and yolks into two large bowls.
2. Whisk the whites until stiff.
3. Add the sugar to the yolks and whisk until thick and foamy – about 5 mins.
4. Gently whisk the mascarpone and 100ml of the cream liqueur into the egg yolks.
5. Carefully fold the whites into the mascarpone mixture, keeping in as much air as possible.
6. Pour the coffee into a shallow dish and add the remaining cream liqueur.
7. Dip in a few sponge fingers at a time, turning them for a few seconds until they are soaked, but not soggy.
8. Layer the sponge fingers into the dish until you have used half the biscuits, then evenly spread over half the mascarpone mixture.
9. Using a grater, grate over most of the chocolate, then repeat the sponge and cream layers.
10. Cover and chill for a few hours or overnight.
11. To serve, dust with cocoa powder and grate over the remaining chocolate