This is how I make Tiramisu – for as long as I can remember.
Trouble with making Tiramisu is what do you do with the left overs. I’ve learnt that if I used a narrow based bowl that opens up to a wider top, while aesthetically pleasing, I would have half-used packets of lady fingers and left over mascarpone cheese filling yet wouldn’t quite be enough to make another! I’ve found that if I use a straight edged rectangular bowl (20cm by 15 cm straight edged Pyrex bowl) it would be close to perfect, with just enough left to also make some cute little deconstructed pots of Tiramisu.
This also won me the top prize at my previous job’s departmental cooking competition so it has truly been tasted and approved by many. My current colleagues love it. My point of difference is the use of Bailey’s – lots of recipes call for rum or brandy but I love Bailey’s and have always preferred Tiramisu made with Baileys. Airy and pillowy; velvety and light; a glorious pick-me-up dessert.
- 6 egg yolks
- 1 cup caster sugar
- 400g mascarpone cheese (I use Tatua Mascarpone cheese)
- 350ml cream, whipped
- 22 Italian Lady fingers
- 250ml cold coffee (Nespresso or use instant Moccona)
- ½ cup Baileys
- 1 tbsp of your best cocoa for dusting
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the Baileys and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Do only several at a time.
- Arrange the lady fingers in the bottom of your bowl.
- Spoon half the mascarpone cream filling over the lady fingers.
- Repeat process with another layer of lady fingers and mascarpone cream.
- Dust with cocoa.
- Refrigerate for 3 hours or overnight. It tastes better the next day.
If there are any leftovers, I often make up small individual servings, as shown here.
(Styled by J)