Not being funny, but this is the Tiramisu of the Tiramisu’s. The Queen of dessert. The most heavenly taste ever. Baileys is the trick, and of course the Sabayone or Zabaglione as the Italians say. (the eggyolks with the sugar and the booze). Do try this at home. You owe it to yourself 😉
Ingredients (Serves 12)
9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
250 millilitres baileys
400 grams savoiardi biscuits
2 large eggs
75 grams caster sugar
500 grams mascarpone cheese
2½ teaspoons cocoa powder
Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.