Irish cream tiramisu

This no-cook tiramisu can be made ahead to save time when hosting a party. Made with Irish cream liqueur, a delicious and truly grown-up dessert.

Prep: 25 mins (Plus a few hrs chilling)
Easy
Serves: 8

Ingredients

4 eggs
100g golden caster sugar
500g tub mascarpone
100ml Irish cream liqueur (we used Baileys coffee flavor)
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g sponge fingers
25g dark chocolate
2 tsp cocoa powder

Irish cream tiramisu method

Step: 1 Part the egg whites and yolks into two large bowls. Beat the whites until stiff. Add sugar to the yolks and beat again (no need to take a break) until thick and whipped– this may take about 5 mins. Mingle the mascarpone and cream liqueur into the egg yolks till then you can’t see any strip of cheese. Gently fold the whites into the mascarpone mixture with a large metal spoon to get in as much air as possible.

Step: 2 Get prepared your serving dish (ours was 20 x 15 cm). Spill the coffee into a shallow dish and sink in some sponge fingers at a time, turn-off for some seconds till they are nicely immersed, but not fenny. Surface these into the dish until you have used half the biscuits, and evenly lay out over half of the creamy combo. Using the rough side of the grater, grate over a great deal of the chocolate, now repeat the sponge and cream layers (use up all the coffee), for a pretty finish, you can also pipe on the final cream layer.

Step: 3 Cover it and chill for some hours or overnight. Now this can be kept in the fridge for about two days. To dish out, dust some cocoa powder and grate over the leftover chocolate.