Whether you like to keep things traditionally styled or want to stun your guests with a modern dessert? I couldn’t choose myself so I just made both styles for you. My first one up was the more classical approach, served in a big casserole where you just scoop out your portion. Easy, traditional and always a great success! My second version is served in large cocktail glasses: stylish & modern! Most of the the ingredients (and information) are the same, but the quantities are slightly different.
Baileys is of course not the traditional ingredient you’ll find in tiramisu, as in the real traditional recipe you won’t find any alcohol or egg whites at all. The origin of Tiramisu as we know it now is very debatable, with both Roberto Linguanotto (Italy) and Carminantonio (Baltimore) claiming they were the ones to create it. A third possible origin may be found much earlier though, at the end of the 17th century in Siena.
That being said, it first showed up in cookbooks in the 1960s. Traditional tiramisu in those early cookbooks contained: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. Adding egg whites makes it lighter and foamy though, which is why I prefer adding it. Tiramisu would have also been served in a round shape originally, but due to the shape of the biscuits people moved on to rectangular/square pans instead.
The reason I added Baileys, is because I’m quite fond of adding this extra flavour in cream desserts, and because I didn’t want to have too much of a coffee flavour, which is why I very often don’t like tiramisu if the coffee flavour is too overpowering. You can of course leave it out as it won’t change the quantities of the other ingredients.
Serves: 6 people
Needed: 6 cocktail glasses
- Between 18-24 sponge/ladyfinger biscuits (Italian ones will be called savoiardi biscuits, French ones boudoir
- 250g mascarpone
- 3 eggs
- 5 tablespoons of caster sugar
- 125ml Baileys cream liqueur
- 150ml boiling water.
- 1 tablespoon of coffee granules that dissolve perfectly
- few tablespoons of cocoa powder
Start by making the coffee, let it cool down and add in 90ml Baileys – if you add it when it’s still hot the alcohol will dissolve.
Separate the eggs into 2 egg whites and 3 egg yolks (throw away one egg white). Mix egg yolk with 2,5 tablespoons of sugar, then stir in mascarpone and 35ml Baileys. Stir well, but don’t beat the mascarpone too much as it might make the result too runny.
In a grease-free clean bowl, mix egg whites with 2,5 tablespoons of sugar until you get stiff peaks. Gently fold into the egg yolk – mascarpone mixture and set aside.
Now dip the biscuits shortly in the coffee – if you hold it too long it’ll start to dissolve, so just a quick dip will do. Place them all in a bowl and crush lightly, don’t crush it into dust but just in to bite size chunks. Divide half of the crushed biscuits over the bottom of your glasses, then poor over the mascarpone and repeat. I used about 4 biscuits per glass myself, but the cocktail glasses are quite big.
Finish off with a layer of cocoa powder and place in the fridge for at least a few hours, for the best result keep it overnight. You can keep it in the fridge for +-3 days, but you can also freeze your tiramisu if you have too many leftovers.