Who’s a tiramisu fan??? Follow along and make tiramisu this festive season with Nick!
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 8 People
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 8 People
- 2 cups Freshly brewed espresso
- 1 cup Baileys
- 3 Eggs
- 400 g Creme fraiche
- 400 mL Thickened cream
- 4 tbsp Sugar
- 1 Lemon
- 1/2 tsp Vanilla paste/extract
- 440g Savoiardi biscuits
- Cacao powder, for dusting over the top
- Dark chocolate, for grating over the top
- Whisking attachment on mixer or hand whisk
- Baking tray
Add 2 cups of freshly brewed espresso to 1 cup of Baileys, give a mix and set aside.
Separate 3 eggs, add 3 egg whites into a whisking bowl.
In a separate bowl, add 3 egg yolks 400g creme fraiche and 400mL of thickened cream.
Add 1 tablespoon of sugar to whisking bowl with egg whites and 3 tablespoons of sugar to your cream mixture (in other bowl).
Whisk egg whites into soft peaks and pour into a mixing bowl.
Add cream mixture into whisking bowl along with the zest of 1 lemon and 1/2 teaspoon of vanilla and then whisk till its nice and fluffy.
Add whipped cream mixture and whipped egg whites together and fold gently.
Lay your Savoiardi biscuits in the espresso/Baileys mix lengthways so the bottom half gets covered, drip off the excess and lay in a tray.
Once the bottom of the tray is covered in biscuits, cover in a layer of the cream mixture and spread evenly across, then repeat with another layer of Savoiardi biscuits over the top, then top with another layer of cream.
Dust some cacao powder and grate dark chocolate over the top.
Wrap in cling film and leave in your fridge overnight to set.
Serve the next day!
Leave in fridge overnight to set.