Ultimate Bailey’s Cream Tirimasu

7 Nov

It is my moms birthday today, I won’t be so cheeky as to share her age, but I made her tirimasu for dessert. It is her absolute favorite food in the whole word. I like it too but I’m not crazy about it like her. She also adores baileys, especially a big lug in a steaming mug of coffee. Do you see where this is going? So when I found this recipe I was literally ecstatic. It was just so perfect. Not only does it sound exceptional but it also tastes like heaven. If you even remotely like tirimasu or baileys, you will fall head over heels for this dessert. Now that I think of it maybe I should keep the recipe as a secret… Only joking! I’d never deprive you guys of such a culinary experience. Hope you all love it as much as we did!
 
Bailey’s Cream Tirimasu (Serves 6)
1 egg
40g caster sugar
250g mascarpone
175ml instant coffee, made with 175ml and 4tsp instant coffee
125ml baileys
200g savioardi biscuits/ lady fingers
4-5 chocolate covered rich tea biscuits, crushed
cocoa powder, for dusting
  • Whisk the egg yolk with the sugar until it turns pale. Add 50ml of the baileys and the mascarpone and whisk again until it forms a mousse like mixture. Beat the egg whites until they form peaks then fold into the egg yolk mixture.
  • Mix the coffee with 75ml of the baileys in a shallow bowl. Soak half the savioardi biscuits in the coffee/baileys mixture but not too long as you don’t want them to go soggy.
  • Lay the soaked biscuits over the bottom of a dish then spread half the mascarpone mixture over them and scatter with half the crushed rich tea biscuits. Soak the other half of the biscuits and repeat the layers except putting the rich tea biscuit before the mascarpone.
  • Leave in the fridge until you are ready to serve then dust with the cocoa powder and tuck in!
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