Baileys Irish Cream Tiramisu

Espresso, check.

Baileys Irish Cream, check.

Tiramisu, check.

For me, a trifecta of favorites in one dessert. In one bite, even. Boozy and creamy, while managing to be light tasting. The BF has already had too much of it. [Ed. note: <whistling and singing> We have no heads! No we have no heads!] Don't mind him.

This takes all of 20 minutes to put together, but needs to chill overnight. Have lost count how many times I've made this for family, friends, and clients. One of my clients who never eats desserts, eats this one.

A good friend is like a four-leaf clover, hard to find and lucky to have.
- Irish Proverb

​Happy St. Patrick's Day!

Adapted from:  Nigella Lawson, Nigella Express and Jenn Segal, Once Upon a Chef
Number of servings: 12

NOTES: Savoiardi cookies are also called lady fingers. But be sure to buy crisp cookies, not the soft sponge-cake lady fingers sold in the bakery section of your grocery store. Also, this recipe uses raw eggs, so use only fresh, properly refrigerated and clean grade-A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

​Ingredients

• 1 ½ cups espresso or very strong black coffee, cooled
• 1 cup Baileys Irish Cream, divided
• 14 oz (or two 7-ounce packs) Savoiardi cookies or lady fingers (see notes), although you won't use all of them
• 2 large eggs, room temperature
• ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine)
• 1 pound mascarpone cheese, softened at room temperature
• 2 ½ teaspoons unsweetened cocoa powder

Directions

1. Mix the cooled espresso with ¾ cup of Baileys in a shallow bowl. Set aside.
2. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until mixture is smooth.
3. In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into mascarpone mixture. It will seem thin but don't worry, it will set up in the fridge.
4. Dip the cookies, one at a time, into the espresso-Baileys mixture; let them soak long enough to become damp but not soggy, approximately 2 seconds. Line the bottom of an 8- or 9-inch square glass dish, or 7 x 11 rectangular dish, with a layer of soaked cookies; then spread half of the mascarpone mixture over the top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight.
5. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu.

[Ed. note: We leave you with a little Traditional Irish Folk Song, courtesy of Denis Leary. Cheers and Happy St. Patrick's Day!]

We drink and we die and continue to drink!