Baileys tiramisu

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This tiramisu recipe combines creamy baileys with soft sponge fingers, strong coffee and sweet almond liqueur to make a boozy and indulgent wintertime dessert

INGREDIENTS

• strong black coffee 200ml, freshly made and cooled
• amaretto 2 tbsp
• double cream 500ml
• mascarpone 250g
• golden caster sugar 3 tbsp
• Baileys Irish cream 50ml
• vanilla extract 1 tsp
• sponge fingers 175g
• cocoa powder 2-3 tbsp

METHOD

1. STEP 1
   Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Baileys and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2cm) and chill.
2. STEP 2
   Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20cm serving dish, using about half of the sponge fingers.
3. STEP 3
   Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.

Source>>Baileystiramisu@olivemagazine.com