Posted in Kafevend Blog
Time to swap out the tea and fat free approach
for coffee and sugar- but let's keep hold of the Irish cream, for a sense of
350ml espresso coffee, made with
350ml water and 9 teaspoons instant espresso powder, cooled
250ml Baileys cream liqueur
2 x 200g Savoiardi (Italian lady
finger) biscuits (or alternatively sponge fingers)
75g caster sugar
2 ½ teaspoons cocoa powder
Mix the coffee with 175ml of the
Baileys in a shallow bowl.
Dip the biscuits into this liquid;
let them soak on each side enough to become damp but not soggy. Line the bottom
of a 22cm 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 75ml of Baileys, and the mascarpone to
make a moussy mixture.
Whisk the single egg white until
thick and frothy. Fold the egg white into the yolky mascarpone, and then spread
half of this mixture on top of the layer of biscuits.
Repeat with another layer of soaked
biscuits, and then top with the remaining mascarpone mixture.
Cover the dish with clingfilm and
leave in the fridge overnight. When you are ready to serve, push the cocoa
powder through a small tea strainer to dust the top of the tiramisu.
Recipe from: 'Nigella Express' – Written by
Nigella Lawson (2007)
I think you'll find that unlike previous
recipes, this one will not need any extra kick.
You could become seriously addicted to the taste!