Every year, my lovely octogenarian neighbour June gives me a bottle of Johnny Walker Red Label.
As I’m not a huge whisky drinker, every year, I turn it into three litres of homemade Irish Cream. Just before Christmas, I snuck jam jars’ full of “Festive Mother’s Helper” into my girlfriends’ fridges.
I was wondering what to do with the litre left in my own fridge when I came across this recipe by Nigella Lawson. I tweaked the ingredients just a little bit…
- 3 shots of Nespresso coffee, with water added to bring it up to 350ml
- 250ml (1 cup) of homemade Irish Cream
- 400g savoiardi biscuits
- 2 large eggs, separated into yolks and whites
- 60g caster sugar
- 500 grams mascarpone cheese
- dutch cocoa powder
Tiramisu is very easy to make, but can sometimes end up a little soggy. My chef friend Dotti gave me a few tips to ensure a perfect result.
Whisk the egg yolks and sugar together, then fold in the mascarpone and ¼ cup Irish Cream. Whisk the whites until soft peaks form and carefully fold them into the mascarpone mixture. Be sure to use the freshest eggs you can find, as they won’t be cooked (ours were laid that morning).
In a large bowl, mix together the diluted coffee and remaining Irish Cream.
Now, here’s Dot’s first trick of the trade. Don’t soak the savoiardi biscuits. Holding them sideways (like this ⊂⊃), dip the bottom half into the liquid and pull it straight back out. Flip over and repeat with the top half. The biscuits might look a little dry, but fear not, they’ll absorb more liquid after the tiramisu is assembled and create a perfect sponge layer in the finished dessert.
Her second tip is to stand the bottom layer of biscuits on their side rather than laying them flat. This creates a slightly thicker base which is less likely to end up soggy.
Cover the base with a row of (barely) soaked soldiers, then top with half the mascarpone mixture. Then add another row of (barely) soaked biscuits – I laid them flat for the second layer – and top with more mascarpone. Cover with cling film and refrigerate overnight. Dust with cocoa just before serving.
I didn’t remember to take a photo before serving, but hey, it was Christmas. See how the thicker base has formed a perfect, non-soggy sponge layer?
Dotti’s final tip…and this one is genius…is that the assembled tiramisu freezes brilliantly. I had sufficient quantities to make one dish for our dinner plus two takeaway containers’ worth. Defrost overnight in the fridge (ideally), then smooth out the top, dust with cocoa and serve. It’s an easy dessert to keep on hand for last minute dinner parties…
So…that leaves me with just half a litre of my home brew in the fridge. Any suggestions?
Fig Jam and Lime Cordial 
Sounds heavenly!
oh, this sounds like heaven
Dear Celia, this should be so delicious, I always read you. Thank you, please be sure I would like to see you in my blog too, if you make a request, because I changed my blog to private, because of my security, I hope you can understand. Love, nia
Drink it! 😋
DRINK IT!! YUM
Breakfast.
Agree – I don’t soak the biscuits either, I only dunk one side for a couple of seconds, and then I put the “undunked” side on the bottom of the dish.
This would taste so nice on a cold day with a big mug of coffee. <3
LOL, I’m trying to come to terms with the trifle idea and now I’m reading this which I’m seeing as broadly similar in concept but I must admit a little more appealing to me. Wonder how Irish cream milkshakes would go? Maybe the boys could test run some!
Irish cream milkshakes are fantastic! Add a little creme de menth and crushed chocolate biscuits too.
Breakfast – lunch – and dinner – you are such fun, Celia. I have visions of your neighbours wearing broad smiles and tootling through their Festive days clutching their jam jars of Celia’s Festive-Aid. Suggestions – some kind of ice cream?
What a great thing to put into your tiramisu Celia. You are an ideas woman……
Happy New Year! I saw this recipe on the other social media avenues and didn’t have time to check it out but I’m so glad I did. Irish Cream Tiramisu sounds incredible and I just love that you can freeze it (I’m all about planning ahead to ease the night of the dinner party). I also loved that you made your own Irish Cream. JT always buys a small bottle around Christmas time and nurses it over the holidays (I try not to indulge, too sweet and easy hangover for me!). I think he would love it if I made him home-made Irish Cream, the tiramisu will be made later!
Some great tips and how wonderful that you can freeze it. I need to make this soon for my dad as he loves Tiramisu and it’s been years since it last made an appearance at a family meal!
Good grief girl, drink it!!
Yummo. Made this yesterday for my husbands Birthday. I didn’t have any irish cream so substituted normal cream mixed with some kahlua. Delicious. Not a scrap left. Thanks for the inspiration.
I love tiramisu, unfortunately Josh doesn’t care for it so I don’t make it often. I love the idea of using Irish cream in it.
Makes me homesick for the 70’s & 80’s & my small country town childhood past when “grog logs” with various pseudonyms were go-to desserts…
Perfect timing! I’m making this for my sisters 30th party on Saturday! Could you please tell me how big your main dish is?
Thanks.
-Kelly B
Mine was actually quite small but I had enough to make one for dinner plus two boxes for the freezer. The original recipe uses a 22cm square glass dish.
Love your substitution and I’m sure it was all gone at the end of your dinner…yummy.
I’m in love with Dotti. What a good idea to place the biscuits on their sides on the bottom and I love the idea of freezing it. Now to make my own Irish cream!
xx
Hi Celia. I’ve been thinking of you and your bread-making a lot recently, as I’ve recently married and moved anhour out of Sydney to a rural property. I’ve been having a go at making bread…a very beginner’s go, I hasten to add. My husband would like to try making Sourdough and his birthday is coming up in March. He’s a practical man that likes useful presents! I remember you sending out sourdough starters a couple of years ago and wondered if you still do that any time? No pressure, if not :) I may just give him the links to your bread making posts as a gift :) Kind regards, Sharon.