Tantalizing Tiramisu!

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
  • cup superfine sugar
  • ½ lb mascarpone cheese (app. 250g)
  • ½ lb ricotta cheese (app. 250g)
  • 2 ½ teaspoons unsweetened cocoa powder


  1. 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!
  2. Line the bottom of a 8.5 inch square glass dish with a layer of biscuits.
  3. Separate the eggs, but keep only one of the whites.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the dish with clingfilm and leave in the fridge overnight.
  8. When ready to serve, dust the top of the tiramisu with cocoa powder and enjoy!!!


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