Baileys & Coffee Tiramisu
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Why I Love This Recipe
Tiramisu originated in Italy and translates to 'pick-me-up,' owing to its rich coffee flavor and uplifting qualities.
Ingredients You'll Need
1 cup brewed, cooled espresso or strong coffee (divided, 3/4 cup for soaking ladyfingers and 1/4 cup for cream mixture)
1/4 cup Baileys Irish Cream liqueur (divided, 3 tbsp for soaking ladyfingers, 1 tbsp for cream mixture)
24 ladyfinger cookies
1 cup heavy whipping cream, chilled
1 cup mascarpone cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder (divided, for dusting)
1/4 cup grated dark chocolate (optional, for garnish)
Directions
In a shallow dish, combine 3/4 cup of the brewed, cooled espresso or strong coffee with 3 tbsp of Baileys Irish Cream liqueur.
Dip half of the ladyfinger cookies briefly into the coffee mixture, just enough to soak but not too soggy, and lay them out in a single layer in a rectangular pan.
In a mixing bowl, whip the chilled heavy cream to soft peaks.
In another mixing bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth. Add the remaining 1/4 cup coffee and 1 tbsp Baileys and mix until well combined.
Gently fold the whipped cream into the mascarpone mixture until incorporated.
Spread half of the cream mixture over the first layer of dipped ladyfingers in an even layer.
Dip the remaining ladyfingers into the coffee mixture, layering them over the cream in the pan.
Top with the remaining cream mixture, smoothing it evenly.
Dust the surface with cocoa powder and optionally garnish with grated dark chocolate.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
Serve chilled. Store leftovers in the refrigerator for up to 3 days.
Pairs Well With
Pairs well with a complementary Baileys coffee or a rich roasted hot chocolate for non-alcoholic enjoyment.
Questions, Comments & Reviews
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