What better way to kick off a new month (especially when said month includes St. Patrick’s Day!) than with a fluffy, flavorful and slightly-boozy dessert that is sure to be a favorite at any upcoming early Springtime gatherings or picnics you have lined up- weather permitting, of course. I don’t anticipate I’ll be having any picnics until at least May with all the snow/rain we’ve been getting these past few days! Winter is not leaving without a fight this year.
With a few sweet ingredients, some serious patience and a little splash of Baileys here and there- you can whip up this decadent dish just in time for St. Patrick’s Day, or, you know- any day, really. I don’t judge!
WHAT YOU’LL NEED:
8 SERVINGS:
- 4 large (pasteurized) eggs yolks
- ½ cup sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 8 ounces mascarpone cheese
- 12 ounces strong brewed espresso
- ¼ cup Irish cream liqueur
- ½ cup unsweetened cocoa powder
- 8 ounces ladyfingers (about 24 cookies)
- 2 ounces milk chocolate, freshly grated/shaved
WHAT YOU’LL DO:
1. In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5-10 full minutes.
2. In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat until combined and the mixture is able to be spread. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.
3. In a shallow bowl, whisk together the espresso and Irish Cream liqueur.
4. Place the cocoa in a fine mesh strainer. Sprinkle some all over the bottom of the baking dish until it’s covered.
5. Take each ladyfinger and dip it in the espresso/Irish Cream mixture until soaked through. Don’t over-soak, as the ladyfingers will begin to fall apart. Place the ladyfinger in the dish and repeat with more ladyfingers, until you have a single layer of the soaked ladyfingers.
6. Spread half of the mascarpone mixture over the ladyfingers. Sprinkle on a little more cocoa powder. Repeat with remaining ladyfingers – dipping them in the espresso, then placing them in a single layer. Once finished, top with the remaining mascarpone.
7. Sprinkle the remaining cocoa powder on top. Sprinkle the shaved chocolate on next. Refrigerate for at least 6 hours (or overnight) before serving.
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I love a good tiramisu, which has been my longtime favorite dessert since I was a kid- and this Irish Cream-infused version is no exception! It’s rich, soft, and absolutely delicious- and the Baileys isn’t overpowering at all (just in case anyone was worried about using it!)
I’d love nothing more than to bake one for a friend of mine from Ireland I may be seeing on St. Patrick’s Day while they’re in the area- but I know I’d probably end up eating it while en route to visit them. I can’t help myself!
xo
Coffee & Chiffon 