Baileys Tiramisu Food

BAILEYS TIRAMISU

Steps:

• In a stand mixer, whip cream to soft peaks. Add in sugar and salt and mix until well combined. Add in the mascarpone and whip until full incorporated. With the mixer still running, add in 1/4 cup Baileys. Set aside.
• In a shallow dish, mix together coffee and 1/2 cup Baileys. One by one, dip the lady fingers into the mixture and place an even layer of them into the bottom of a 3-quart dish. Once you've completed a layer, top the lady fingers with half of the whipped cream mixture. Repeat, making one more layer of soaked lady fingers and one final layer of cream. Cover the dish with plastic wrap and place into the fridge for at least 2 hours, or overnight.
• When you're ready to serve, dust the top with cocoa powder.

CHEF JOHN'S TIRAMISU

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

BAILEYS TIRAMISU

Steps:

• dunk the fingers into the coffee and line a deep glass dish/bowl
• sprinkle a spoonful of coffee over the top to make sure they are all moist
• add the cream creme fraiche sugar & bailey into a bowl and whisk until thick
• spread half the cream mixture over the coffee soaked finger, sprinkle with a little chocolate
• repeat the sponge layer and then cover with the remaining cream mixture.
• grate the choolate over the top or sprinkle with the flake, cover and chill.

IRISH CREAM TIRAMISU

Steps:

• Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy - this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
• Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
• Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.