Every Christmas Eve I cook a desert as part of my party contribution, when I saw this recipe on Olive Magazine for a Baileys tiramisu and thought I must give it a go! It looks like a winner but I did a trial run just to test it out and ended up making a few tweaks of my own second time around.
strong black coffee 200ml, freshly made and cooled
amaretto 2 tbsp
double cream 500ml
golden caster sugar 3 tbsp
Baileys Irish cream 50ml
vanilla extract 1 tsp
sponge fingers 175g
cocoa powder 2-3 tbsp
Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Baileys and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2cm) and chill.
Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20cm serving dish, using about half of the sponge fingers.
Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.
I ended up using 400ml of freshly made coffee as I prefer the sponge fingers to be well soaked.
I also upped the Amaretto to 3 tablespoons per 200ml.
I also doubled the amount of Baileys as I thought the recommended amount was a little too subtle!
When soaking the sponge fingers the original recipe recommends soaking for a few seconds but i found that wasn't long enough so i left in until the outside was soft.
The final result!