I came across this recipe from Nigella Lawson and knew it would be a perfect dessert to share for a gathering.
I did not realize how almost stoopidly simple it is to toss together, though it truly is. The only change I will make when I make a Gluten-Free version this weekend will be to use an electric mixer instead of my immersion blender.
Nigella called for Irish Cream, and I opted for Baileys Salted Caramel.
•9 tsp instant espresso
•1 cup Baileys
•14 ounces ladyfinger cookies
•2 large eggs
•1/3 cup superfine sugar*
•1 lb mascarpone cheese
*Superfine sugar is also known as Caster Sugar.
Bring 1-1/2 cup of water to a boil, then stir in the instant espresso and set aside to cool.
Once the coffee has cooled completely, combine it with 3/4 cup of the Bailys in a wide, shallow bowl.
Important note: this next step is time sensitive, so be warned…
Working with one or two cookies at a time, soak them in the Baileys and espresso mixture, just enough to dampen but not soak them.
Transfer the dampened cookies to the bottom of an eight inch square pan.
Separate the eggs, transferring the yolks to a mixing bowl. Place one of the egg whites in a small, separate bowl.
Discard the other egg white, or use to to brush on a pastry crust.
Whisk the egg yolks together with the superfine sugar until thick and paler yellow than just the yolks were.
Stir in the remaining 1/4 cup of Baileys and the Mascarpone cheese until you have a thick, mousse-like texture.
Whisk the egg white until frothy and thickned, then fold into the yolk and Mascarpone mixture.
Spread half of this mixture over the layer of cookies in the bottom of your eight inch square pan to cover.
Now, again working one or two cookies at a time, soak and arrange additional cookies on top of the Mascarpone and egg mixture.
Note: you may have to break some of the cookies to make them fit the pan properly, but no worries, your tiramisu will still turn out properly.
Spread the remaining Mascarpone mixture on top of the second layer of dampened cookies to cover.
Cover the pan tightly with plastic wrap and stash in the fridge overnight.
Note: my eight inch pan came with a tight fitting cover, so I just used that.
Worked a treat.
When ready to serve, use a fine meshed sieve to sprinkle cocoa powder evenly over the top.
You can make the tiramisu up to three days ahead or, if you have freezer space (always an issue for me), you can wrap it tightly in a double layer of plastic wrap and freeze for up to three months.
One last important note: this recipe contains raw eggs, so pregnant folx and others with any egg issues should be warned and avoid it.