Irish Cream Tiramisu

Irish Cream Tiramisu, delish!

It’s finally the weekend!

And it’s an extra joyous weekend because it’s the term break next week, hurrah! So, one for good cheer: I decided to make some tiramisu.

(No, actually it’s more like I finally found a day I could spare four over hours without ending up feeling guilty because I neglected some of my readings and what a long sentence this is to say with one breath, ha.)

I took the classic version of this Italian dessert and replaced the Marsala wine with Baileys.

Mmmm, Baileys. Coffee. Irish cream. Liqueur. Crème caramel. You get my drift.

Baileys used in my Irish Cream Tiramisu! With a hint of creme caramel.

Oh my mama. Now let’s have some Savoiardi to soak up this glorious liquid.

Savioardi used for my Irish Cream Tiramisu!

Brace yourselves, my friends.

Irish Cream Tiramisu

Adapted from Ree’s recipe on The Pioneer Woman

Yield: approximately 8 servings

(Note: My Pyrex glass dish was just over half the size of a 9 by 13 inch one so I adjusted the ingredients accordingly.)

  • 5 egg yolks (as fresh as you can get)
  • 1/4 cup and 4 tbsp sugar
  • 1/2 cup and 1/4 cup Baileys
  • 1 cup whipping (heavy) cream
  • 2 8-ounce tubs (or 1 16-ounce) mascarpone cheese, room temperature
  • 1 1/2 cup freshly brewed espresso or very strong coffee
  • 1 tsp vanilla extract
  • 1 pack (approximately 7-ounce) Savoiardi (Italian ladyfingers)
  • Cocoa powder, for dusting

Directions

1. In a medium saucepan, bring some water to the boil. Then, lower the heat so that the water reduces to a simmer.

2. While the water is boiling, carefully separate 5 egg yolks from the whites. Place the yolks into a medium-sized heatproof bowl.

3. Add the 1/4 cup sugar into the bowl. Whisk together for approximately three minutes until the mixture thickens and you achieve a pale yellow colour as shown below.

When you start whisking it will be a dark yellow. The mixture will gradually become paler and thick.

4. Place the bowl over the saucepan (make sure it does not sink all the way in) to form a poor man’s double boiler. Gradually add the 1/2 cup Baileys into the bowl, whisking constantly. You should achieve a mixture as shown below.

5. Cook the mixture over the simmering water for about 3 to 5 minutes, using a spoon to scrape down the sides and bottom occasionally to ensure that the mixture is not overheated. You should achieve a mixture with a consistency as shown below.

6. Cover with clear wrap and place into the refrigerator for an hour, or until chilled.

7. Fifteen minutes before removing the mixture from the refrigerator, empty the tubs of mascarpone into a medium-sized mixing bowl. Stir a few times until it is soft and smooth. Set aside.

8. Using a stand mixer fit with a whisk attachment (I use a Kenwood stand mixer), whip the heavy cream and 4 tablespoon sugar for a few minutes until soft peaks form.

9. Add the softened mascarpone and chilled zabaglione (egg yolk mixture) to the whipped cream. Using a spatula, gently fold the mixture, making sure not to over mix. Cover the bowl with clear wrap and place into the refrigerator for 2 hours.

Gently mixed.

10. Mix the espresso/coffee, 1/4 cup Baileys and vanilla extract together.

11. Arrange the ladyfingers in a single layer in a 9 by 13 inch (my dish is smaller, about 4.5 by 9 inch) dish. Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger. Scoop one third of the mascarpone mixture on top and spread it evenly using a spatula. Sprinkle a thin layer of cocoa powder over. Repeat this process two more times to achieve three layers in total.

Getting ready for Irish Cream Tiramisu greatness!!!

Blanket of mascarpone mixture for these Savioardi babies.

Dusting cocoa powder to finish the first layer of the Irish Cream Tiramisu!

Work in progress: into the second layer of the Irish Cream Tiramisu.

12. Cover and place into the refrigerator for a few hours before serving, to allow the tiramisu to set. The moisture will soften the ladyfingers and cause everything to blend together wonderfully!

**Do note that tiramisu does not last beyond 24 to 36 hours, as everything will break down and become mushy. But hey, I’m pretty sure it’ll be gone before then 😉

Irish Cream Tiramisu.

Ladyfingers moist enough, coffee not too overpowering, and just the right hint of Baileys! I think I might actually be more in love with this version that the original — not that I’d expect any Italian to agree with me on this one…

Still.

And even though the prep/cook/assembly/wait time for tiramisu takes longer than most other desserts, it’s actually considerably make-able, even for the amateur like me. Not that mine is top-notch, but it’s certainly worth eating 😀

As the online world would go: #achievementunlocked!

Irish Cream Tiramisu :)

Ah, and now I understand why couples order tiramisu during a romantic meal.

Heyyyyyyy, sexy lady- no, wait, I haven’t even watched that music video, believe it or not! (Because I refuse to.) Plus, there are so many other better things to watch on YouTube, such as a video of Cassey actually dancing to Gangnam Style. Ha ha ^^

Tonight it’s just a date with myself, a book, a glass of iced coffee, and a share of my homemade Irish cream tiramisu. x

Irish Cream Tiramisu.

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7 comments

  1. Yummmm. This looks so good. Do they actually use the ladyfinger biscuits in the tiramisu served in restaurants, you think? 😀 I love those just eaten by themselves! Can they be bought at any random supermarket?
    And did it taste like regular tiramisu even with Baileys? Am all excited to try this recipe soon!

    1. Yes, if it’s authentic then ladyfingers are definitely used! Are you from Singapore? So far I have only been able to find them at certain outlets of Fairprice Finest. Naturally, using Baileys would mean the taste is slightly altered from the usual (Marsala wine, Brandy’s and rum are used more often). But I like the taste of sweet coffee (think: Starbucks)! x

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