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 familiarity.


  • 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)
  • 2 eggs
  • 75g caster sugar
  • 500g mascarpone
  • 2 ½ teaspoons cocoa powder


  1. Mix the coffee with 175ml of the Baileys in a shallow bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat with another layer of soaked biscuits, and then top with the remaining mascarpone mixture.
  6. 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!

by Kafevend

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