The Irresistible Allure of Baileys Tiramisu: A Creamy, Coffee-Infused Delight
Tiramisu, the classic Italian dessert, has long been a crowd-pleaser in the world of sweets. And when infused with the velvety smoothness of Baileys Irish Cream Liqueur, the results are nothing short of spectacular. Baileys Tiramisu is a game-changing twist on the traditional recipe, elevating the decadence and indulgence of this beloved dessert to new heights.
A Brief History of Tiramisu
Before diving into the wonders of Baileys Tiramisu, a brief history of its more traditional cousin is in order. The word "tiramisu" translates to "pick-me-up" or "lift-me-up" in Italian, which is fitting given the caffeine kick from the espresso and the rich, creamy texture of the mascarpone cheese. The origins of tiramisu date back to the 1960s, when it was created in the Veneto region of Italy. The original recipe called for ladyfingers soaked in espresso and liqueur, layered with a creamy mascarpone cheese mixture, and topped with cocoa powder. It was an instant hit, and soon spread throughout Italy and the world.
The Genius of Baileys Tiramisu
Fast forward to the 1980s, when the Irish Cream liqueur Baileys was introduced to the world. This smooth, creamy, and rich liqueur is made with a blend of whiskey, cream, and cocoa, and has since become a staple in many a cocktail and dessert recipe. It was only a matter of time before someone had the bright idea to combine Baileys with tiramisu, and the result is pure magic.
The Magic of Baileys Tiramisu
So, what exactly makes Baileys Tiramisu so special? The answer lies in the transformation of the traditional recipe. By substituting the traditional espresso with Baileys Irish Cream Liqueur, the flavor profile of the dessert undergoes a subtle but significant shift. The rich, creamy texture of the liqueur melds seamlessly with the mascarpone cheese, resulting in a velvety-smooth and utterly rich dessert. The coffee-flavored goodness is still present, but it’s now balanced by the sweet, velvety smoothness of the Baileys.
The Perfect Dessert for Any Occasion
Baileys Tiramisu is an incredibly versatile dessert, perfect for any occasion. Whether you’re entertaining guests for a special dinner party, or simply want to treat yourself to a little indulgence, this dessert is sure to impress. The creamy, coffee-infused goodness is sure to satisfy even the most discerning sweet tooth, and the rich, luxurious texture is sure to leave a lasting impression.
Conclusion
In conclusion, Baileys Tiramisu is a game-changing dessert that deserves a place in every dessert lover’s repertoire. By combining the traditional Italian classic with the smooth, creamy goodness of Baileys Irish Cream Liqueur, you’ll create a dessert that’s sure to impress even the most discerning palates. So go ahead, indulge in the creamy, coffee-infused goodness of Baileys Tiramisu – your taste buds will thank you!
Baileys Tiramisu
Full recipe including video: [https://cookwitheugene.substack.com/p/baileys-tiramisu](https://cookwitheugene.substack.com/p/baileys-tiramisu)
# Ingredients
* 650ml coffee
* 1 teaspoon vanilla extract
* 40g cocoa powder (for sponge finger soak)
* 500ml double cream
* 450g mascapone cheese
* 6 egg yolks
* 150g sugar
* 50ml Bailey’s Irish Cream
* 300-400g sponge fingers (depends on size of tray)
* 50g cocoa powder (for topping)
# Method
1. Make a pot of coffee in the normal way that you usually do and pour it out on a tray to allow it to cool quickly. Whisk in the vanilla extract and cocoa powder.
2. Add the heavy cream to a bowl, and whisk on high for 1 minute or until stiff peaks are formed. Pop it in the fridge whilst you prepare the mascarpone and egg mixture next.
3. Add mascarpone to a bowl and stir to loosen it up.
4. In a double boiler bowl, add the egg yolks, sugar, salt and the Baileys. Place over a pot of simmering water and whisk constantly. Continue whisking for about 5-10 mins or until the temperature of the egg mix reaches approx 170F/77C. One at temp, the mixture should be slightly thickened and have lightened in colour.
5. Whisk the egg mixture into the mascarpone until smooth. Fold in half of the whipped cream prepared earlier. When mostly incorporated, fold in the rest.
6. To build the tiramisu layers, dip each sponge finger into the coffee mixture for 2-3 seconds and place it into the baking dish. Depending on the size of your dish, you should be able to fit in 24 in total. Layer in half of the mascarpone cream mixture, spreading evenly. Repeat, layering the dipped sponge fingers followed by a second layer of the cream mix.
7. To finish, top with cocoa powder, and pop into the fridge overnight.