Irish Cream Tiramisu

Name: Irish Cream Tiramisu
Prep time: 20 min
Ingredients: 4 large eggs; 120 g caster sugar; 500 g mascarpone; 250 g lady fingers; 150 ml Five Farms Irish cream liqueur; 300 ml espresso; 1 tsp vanilla extract; 50 g cocoa powder; 100 g dark chocolate shavings

Ingredients

4 large eggs
120 g caster sugar
500 g mascarpone
250 g lady fingers
150 ml Five Farms Irish cream liqueur
300 ml espresso
1 tsp vanilla extract
50 g cocoa powder
100 g dark chocolate shavings

Method

Prepare the Espresso:

Brew 300ml of espresso and allow it to cool down to room temperature. You can also chill it in the refrigerator.

Prepare the Mascarpone Mixture:

In a large mixing bowl, separate the egg yolks from the whites.
Add the caster sugar to the egg yolks and beat until creamy and pale yellow.
Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Beat until well combined and smooth.

Whip the Egg Whites:

In a separate clean bowl, beat the egg whites until stiff peaks form.

Combine Mascarpone Mixture and Egg Whites:

Gently fold the whipped egg whites into the mascarpone mixture until fully incorporated. Be careful not to deflate the egg whites.

Prepare the Ladyfingers:

Dip the ladyfingers into the cooled espresso and Irish cream liqueur mixture. Make sure they are soaked but not overly soggy.

Assemble the Tiramisu:

In a serving dish or individual glasses, arrange a layer of soaked ladyfingers at the bottom.
Spread a layer of the mascarpone mixture over the ladyfingers.
Repeat the layers, alternating between ladyfingers and mascarpone mixture, until you reach the top of the dish.

Chill:

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the tiramisu to set.

Serve:

Before serving, sift cocoa powder over the top of the tiramisu.
Garnish with dark chocolate shavings.
Serve chilled and enjoy your delicious Irish Cream Tiramisu!

Back to recipes

Prep Time: 20

Chill Time: 6

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