Or to give it it’s full title, Chocolate Baileys and Rum Tiramisu. I’m fairly sure Italian food purists are aghast at this tinkering with such a recipe, but Tiramisu is a relatively recent invention so I might get away with it. However, strange as it seems coming from someone who doesn’t function before their first or second coffee of the day, I’m not a fan of coffee in desserts. Himself loves Tiramisu so I when I discovered Nigella’s Irish Cream Tiramisu in Nigella Express I knew this was a dessert we could both enjoy.
Having made it a few times I’ve eventually adapted it to my own personal tastes. Sometimes I make it with the traditional lady finger or savoiardi biscuits but because I love all things chocolate I prefer it made with chocolate cake. While it has a large creamy mixture to cake ratio, I do like some boozy cream, you can leave out the cream and just use mascarpone. That is also the reason I make it in a trifle bowl or glasses, the cream means it doesn’t set as much as if you just use mascarpone. The only problem with the trifle bowl is once you spoon it out it looks an absolute mess. A delicious mess, but a mess nonetheless.
Useful tips & links:
- I often make this just for the two of us, if you are cooking for a small group, halve the recipe and serve in little individual glasses. It looks very pretty.
- For this Chocolate Tiramisu you can use brownies or even this chocolate loaf. The cake gets soaked in coffee and booze anyway so feel free to buy a shop bought cake to use instead. If you prefer the robust sponge fingers which do keep their shape better, you could always add some melted chocolate as a layer to give you the chocolate hit.
- You can eat this as soon as it is made but it definitely benefits from time in the fridge to set and allow the flavours to develop. I like to give it at least six hours but it is even better if left overnight. It will keep for a few days in the fridge covered with clingfilm.
- For more Tiramisu inspiration have a look at Karyn’s gorgeous Tiramisu Cupcakes on Irish Baking Adventures.
- This recipe contains raw eggs. Please take into account all of the usual precautions when serving raw eggs to those who might be vulnerable. You can also buy pasteurised eggs to use if you prefer. See more at the end of this info page from the BBC.
- 3 eggs, separated
- 100g of caster sugar
- 250ml of cream
- 500ml of mascarpone cheese
- 250ml of very strong coffee, cooled
- 200ml of Baileys or other Irish cream liqueur
- 4 tablespoons of dark rum
- 500g of chocolate cake or brownies or lady finger biscuits
- 1 heaped tablespoon of cocoa powder
- In a large bowl whisk together the 3 egg yolks and sugar until pale and fluffy.
- In another bowl, gently whip the mascarpone cheese to soften it and make it easier to combine with the rest of the ingredients. Then add in the cream and 2 tablespoons of rum and 100ml of the baileys, whisk again until the mixture thickens and is well combined.
- Add the yolk and sugar mixture to the cream and mascarpone and give it another quick whisk to combine.
- Get a third large bowl and make sure it is spotlessly clean. Whisk the egg whites in this bowl until stiff, as if you are making meringue. Add a third of the whipped egg whites to the creamy mixture and fold through. This ‘sacrificing of the whites’ is to lighten the mixture and make it easier to fold through the remaining whites so that you lose as little air as possible from the mousse like mixture. When all of the whites are combined with the cream mixture set it to one side.
- Pour the remaining 100ml of Baileys and 2 tablespoons of rum into the coffee and stir. Cut the cake or brownies into large chunks and quickly dip them into the coffee mixture. If using lady finger sponges, they can soak for a few seconds but if using cake just dip it in. You want it to soak up the coffee but not fall apart.
- Spoon a layer of the mascarpone cream mix into a large dish or bowl. Top this with a layer of the soaked cake. Spoon about half of the remaining mix on top and then layer with more cake. Top this with the remaining mascarpone cream mix and chill in the fridge for at least six hours or overnight. When ready to serve sieve the cocoa powder all over the surface of the Chocolate Tiramisu.