TIRAMISU

I love tiramisu, but rarely ate it, I wonder why. It never occur to me that I should try making it one day. And I am glad that I decided to make it because it was extremely easy, no baking and no flour. There was hardly any work except for whisking up the egg whites.

I went through several recipes and finally decided on the nigella's one, it was one with more liqueur and I choose Baileys since I had it at home and I do enjoy the liqueur from time to time. Baileys with milk is one of my all time favorite for a night cap. The taste was fabulous, the Baileys has seeped beautifully into the sponge fingers, filling your mouth with the taste of coffee and Baileys at the same moment. The cream mixture texture was just right after leaving it in the fridge to set, there was no sugar residue thanks to my KitchenAid mixer. Thumbs up for the Tiramisu!

Tiramisu (serves 8-12)

350ml water

9 tsp expresso powder (normal coffee powder can do too)

250ml Baileys liqueur (any liqueur you prefer)

2 x 200g Savoiardi (sponge fingers)

2 eggs

75g sugar

500g mascarpone

cocoa powder

1. Mix water with expresso powder in a wide shallow bowl, let it cool before mixing in 175ml of the Baileys liquer.

2. Dip in the sponge fingers till it is damp but not soggy, place a layer of soaked sponger fingers on the base of your container.

3. Separate the yolk and white for one of the eggs, whisk the yolk with the other egg and sugar. Beat till the mixture becomes thick and of a paler yellow, mix in the remaining Baileys liqueur and mascarpone. This should give you a moussy mixture.

4. Whisk up the remaining egg white till thick and frothy, fold the egg white into the yolk mixture, spread half the cream mixture over the layer of sponge fingers in the container.

5. Repeat with another layer of soaked the sponger fingers and topping of the cream mixture. Cover the container with cling film and leave it overnight in the fridge to let it set. Serve it up with cocoa powder by using a sieve to dust the top of the tiramisu.

Tips: Make sure that there is no more sugar residue in the yolk mixture before adding in the Baileys liqueur and mascarpone, this will ensure that the cream mixture is smooth and silky. If there is not enough time to leave the tiramisu in the fridge overnight, you can cheat by leaving it in the freezer for less than 2 hrs and place it back down again.

Enjoy your sweets!