Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
- 350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
- 250ml Baileys cream liqueur
- 2 x 200g packets Savoiardi (Italian lady finger) biscuits
- 2 eggs
- 75g caster sugar
- 500g mascarpone
- 2 1/2 teaspoons cocoa powder
- Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
- Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
- Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
- Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
Ok, not an everyday food, and realistically not a once a month food, but with a really good Vanilla Ice Cream, its the bomb. Anyway I replace the bourbon with Vanilla… Give it a try 🙂
- 2 stale croissants
- 100g caster sugar
- 2 x 15ml tablespoons water
- 125ml double cream
- 125ml full-fat milk
- 2 x 15ml tablespoons bourbon
- 2 eggs, beaten
- Preheat the oven to 180°C/gas mark 4.
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.
- Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
- Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don’t be too timid.
- Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
- Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
- Place in the oven for 20 minutes
- Serve with Ice Cream