Baileys-Tiramisu

Name: Baileys-Tiramisu
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 100 ml strong coffee; 5 TABLESPOONS Whiskey cream liqueur (e.g. Baileys); 80 g Sugar; 2 fresh eggs (Gr. M); 250 g Mascarpone; 80 g Egg biscuits (sponge cake); 1 TABLESPOON Cocoa for dusting

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

100 percent Italian? Not today. We sprinkle the egg biscuits with whiskey-cream liqueur instead of Amaretto and look forward to the first creamy spoon

COOK TIME
30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

100 ml strong coffee
5 TABLESPOONS Whiskey cream liqueur (e.g. Baileys)
80 g Sugar
2 fresh eggs (Gr. M)
250 g Mascarpone
80 g Egg biscuits (sponge cake)
1 TABLESPOON Cocoa for dusting

Directions

1
For the syrup mix coffee and liqueur. Dissolve 30 g sugar in it.
2
Separate eggs. Beat egg whites until stiff. Cream egg yolk and 50 g sugar with the whisk of the mixer. Stir in mascarpone by the spoonful and fold in 2 portions of egg white.
3
Break the cookies roughly. Divide half into four bowls (each approx. 9 cm Ø; 260 ml content) and sprinkle each with approx. 2 tbsp. coffee syrup. Spread half of the cream on top. Sprinkle with the remaining cookies and sprinkle with the remaining syrup. Spread the rest of the cream loosely.
4
Chill the tiramisu for at least 2 hours. Dust with cocoa before serving.