Clodagh McKenna's Irish cream tiramisu
To finish our Irish feast, Clodagh’s sharing her tips for the most delicious Irish caramel tiramisu, all washed down with a good old classic Irish coffee. Happy St Patrick's Day!
Irish cream caramel tiramisu
Serves: 4
Ingredients
3 egg yolks80g caster sugar450g mascarpone cheese100ml Baileys Irish Cream or similar100ml strong coffee or espresso, cold14 boudoir biscuits (ladyfingers)150g cocoa powder
Method
1. Using an electric whisk, beat the egg yolks and caster sugar together in a large bowl until pale and thick
2. Add the mascarpone cheese and whisk slowly until the mixture is pale and smooth. Stir in 50ml of Baileys Irish Cream or similar.
3. Whisk together 100ml of espresso coffee and the remaining 50ml of Baileys Irish Cream or similar into a bowl. Dip the boudoir biscuits into the mixture.
4. Place equal amounts of the dipped boudoir biscuits into the bottom of 4 small glasses or bowls. Alternatively, put the ingredients in a single glass bowl to make one large tiramisu.
5. Spoon over half the mascarpone mix and sprinkle with half the cocoa powder. Repeat with another layer of biscuits, mascarpone and cocoa powder.
6. Cover and refrigerate for 2 hours and dust with cocoa powder before serving
How to make an Irish coffee
Serves: 1
Ingredients
To make a Baileys Irish coffee add 2 tbsp of Baileys instead of the whiskey.
25ml / ¾ fl oz Irish whiskey1 tsp brown sugar150ml / 5 fl oz freshly brewed coffee50ml / 1 ½ fl oz double cream
Method
1. Warm a wine glass, by placing a spoon in the glass and filling the glass with boiling water (the spoon stops the glass from breaking). Leave for a minute and then drain the water.
2. Pour the hot coffee into the wine glass to fill it just over half way. Stir in the brown sugar until it has completely dissolved. Then stir in the Irish whiskey.
3. Using the back of a teaspoon slowly pour the double cream over the back of the spoon at the surface of the coffee so that the cream floats on top of the coffee.