Baileys Tiramisu

Alright, let's elevate the classic Tiramisu with a touch of Irish cream indulgence. This Baileys Tiramisu is rich, creamy, and oh-so-delicious. Here's the recipe, fit for a professional kitchen (but easily adaptable for a home cook):

Baileys Tiramisu

Yields: 8 servings Prep time: 45 minutes Chill time: 4-6 hours (minimum, preferably overnight)

Ingredients:

• For the Baileys Coffee Mixture:

  • 1 ½ cups strong brewed espresso, cooled
  • ⅓ cup Baileys Irish Cream Liqueur
  • 2 tablespoons granulated sugar
  • 1 tablespoon dark rum or coffee liqueur (optional, for extra depth)

• For the Mascarpone Cream:

  • 1 ½ cups heavy cream, very cold
  • 4 large egg yolks
  • ⅔ cup granulated sugar
  • 1 pound (450g) mascarpone cheese, room temperature
  • ¼ cup Baileys Irish Cream Liqueur
  • 1 teaspoon vanilla extract
  • Pinch of salt

• For Assembly:

  • About 30-40 ladyfingers (savoiardi biscuits)
  • Cocoa powder, for dusting
  • Chocolate shavings or curls (optional, for garnish)

Equipment:

• Electric mixer (stand mixer or hand mixer)
• Mixing bowls
• Shallow dish for dipping ladyfingers
• 9x13 inch baking dish (or similar sized dish)
• Sieve or fine-mesh strainer
• Rubber spatula

Instructions:

1. Prepare the Baileys Coffee Mixture:

• In a shallow dish, combine the cooled espresso, Baileys, sugar, and rum (if using). Stir well until the sugar is dissolved. Set aside.

2. Make the Mascarpone Cream:

• Whip the Egg Yolks and Sugar: In a heatproof bowl (stainless steel or glass) set over a simmering pot of water (double boiler method, ensure the bowl doesn't touch the water), whisk together the egg yolks and sugar. Whisk constantly for 5-7 minutes, or until the mixture is pale, thick, and ribbony (a candy thermometer should read about 160°F/71°C). This step is crucial for pasteurizing the yolks and achieving a stable, rich cream.
• Cool the Egg Yolk Mixture: Remove the bowl from the heat and continue to whisk for another 2-3 minutes to cool the mixture slightly. This prevents the eggs from scrambling when the mascarpone is added.
• Whip the Heavy Cream: In a separate, chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip.
• Combine Mascarpone and Egg Yolks: In a large bowl, gently whisk the softened mascarpone cheese until smooth and creamy. Gradually whisk in the cooled egg yolk mixture until well combined.
• Fold in Baileys, Vanilla, and Salt: Gently fold in the Baileys Irish Cream, vanilla extract, and salt into the mascarpone mixture.
• Fold in the Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two additions. Be careful not to deflate the whipped cream; we want to keep it light and airy.

3. Assemble the Tiramisu:

• Dip the Ladyfingers: Working quickly, dip each ladyfinger into the Baileys coffee mixture for just a few seconds per side. The goal is to soak them lightly without making them soggy.
• First Layer: Arrange the dipped ladyfingers in a single layer on the bottom of your baking dish, covering the entire surface. You may need to break some ladyfingers to fit.
• First Layer of Cream: Spread half of the mascarpone cream evenly over the ladyfinger layer.
• Second Layer: Repeat the dipping process with the remaining ladyfingers and create a second layer on top of the cream.
• Final Layer of Cream: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers.
• Smooth: Smooth the top of the cream with a spatula or the back of a spoon.

4. Chill and Serve:

• Cover and Chill: Cover the tiramisu tightly with plastic wrap, making sure the plastic wrap doesn't touch the surface of the cream. Refrigerate for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the tiramisu to set properly.
• Dust with Cocoa: Just before serving, dust the top of the tiramisu generously with cocoa powder using a sieve or fine-mesh strainer.
• Garnish (Optional): If desired, garnish with chocolate shavings or curls.
• Serve: Cut into squares and serve chilled.

Chef's Notes and Tips:

• Espresso Quality: The quality of your espresso will significantly impact the flavor. Use a good quality espresso.
• Mascarpone Cheese: Ensure your mascarpone cheese is at room temperature for easy incorporation. Don't overwhip it; you want a smooth, creamy texture, not a grainy one.
• Soaking the Ladyfingers: Be careful not to over-soak the ladyfingers, or they will become mushy. A quick dip on each side is all you need.
• Layering: Spread the cream evenly for a beautiful presentation and consistent flavor in each bite.
• Chill Time is Crucial: The chill time allows the flavors to meld and the tiramisu to set properly. Don't rush this step!
• Baileys Alternatives: If you don't have Baileys, you can substitute it with another Irish cream liqueur or even a combination of coffee liqueur and a splash of heavy cream.
• Vegan Version: Substitute the eggs and mascarpone with a vegan cream cheese or cashew cream and aquafaba (chickpea brine) meringue. Use plant-based ladyfingers and ensure your Baileys alternative is vegan-friendly.

Enjoy your decadent Baileys Tiramisu! It's the perfect dessert to impress your guests or simply indulge in a little bit of luxury.