After making endless cakes for friends’ birthdays, I decided to take a different route recently—that of a birthday tiramisu. This classic Italian dessert never fails to please, and as a result, it is a consistent favorite of mine! This recipe, adapted from Nigella Lawson’s recipe for Irish Cream Tiramisu, is luscious and addictive. I dare you to have only one bite!
- 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
- 1 cup baileys
- 14 oz savoiardi cookies (Italian ladyfingers)
- 2 large eggs
- ⅓ cup superfine sugar
- ½ lb mascarpone cheese (app. 250g)
- ½ lb ricotta cheese (app. 250g)
- 2 ½ teaspoons unsweetened cocoa powder
- In a shallow bowl, mix the coffee with 3/4 cup of your Baileys. Dip the biscuits into this liquid. Let them soak on each side, but remember—you want them damp, not soggy!
- Line the bottom of a 8.5 inch square glass dish with a layer of biscuits.
- Separate the eggs, but keep only one of the whites.
- Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 1/4 cup baileys. Next, fold in (very gently) the mascarpone and ricotta to make a mousse-like mixture. When done with too much force, the cheeses lose their texture and thickness.
- Whisk the egg white until thick and frothy—the key to doing this efficiently is focusing on the wrist action! VERY gently fold the egg white into your mousse-like mixture. Delicacy is important.
- Spread half of this mixture on top of the layer of biscuits. Add another layer of soaked biscuits, then top with the remaining mascarpone/ricotta mixture.
- Cover the dish with clingfilm and leave in the fridge overnight.
- When ready to serve, dust the top of the tiramisu with cocoa powder and enjoy!!!