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.
Another Nigella delicious recipe I suggest replacing the chicken thighs with with 4 breast pieces and just cut them into three, but give it a go, and serve with lots of egg noodle pasta covered in butter (skip the dill also)…
- 2 x 15ml tablespoons garlic oil
- 150g bacon lardons
- 1 leek, finely sliced
- 12 boneless, skinless chicken thighs
- 3 bay leaves
- 300g oyster mushrooms, torn into strips
- 1 x 75cl bottle Riesling double cream (optional)
- Salt and pepper to taste
- 1-2 tablespoons chopped fresh dill to serve
- Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
- Add the sliced leek and soften it with the lardons for a minute or so.
- Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
- Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it’s no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.