Ingredients
1½cupsespresso,or very strong black coffee, cooled
1cupBaileys Irish Cream,divided
14ozsavoiardi cookies,or ladyfingers
2large eggs
⅓cupsuperfine sugar
1lbmascarpone cheese
2½tspnatural unsweetened cocoa powder
Preparation
Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside.
Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl.
Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth.
In a separate bowl, vigorously whisk the single egg white until soft peaks form when the whisk is lifted out of the bowl.
Fold the egg white into the mascarpone mixture. It will seem thin but don’t worry: it will set up in the fridge.
Dip the cookies, one at a time, into the espresso/Baileys mixture, then let them soak just long enough to become damp but not soggy.
Line the bottom of a 9-inch square glass dish or 7×11-inch rectangular dish with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture.
Cover the dish with plastic wrap and leave in the fridge for 8 to 10 hours or overnight, until the mascarpone mixture is set.
When ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu.
Serve and enjoy!
