Who’s a tiramisu fan??? Follow along and make tiramisu this festive season with Nick!
Tiramisu

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 8 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 8 People
Ingredients
- 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
Utensils
- Whisking attachment on mixer or hand whisk
- Zester
- Baking tray
- Sieve
Method
- 1)
Add 2 cups of freshly brewed espresso to 1 cup of Baileys, give a mix and set aside.
- 2)
Separate 3 eggs, add 3 egg whites into a whisking bowl.
- 3)
In a separate bowl, add 3 egg yolks 400g creme fraiche and 400mL of thickened cream.
- 4)
Add 1 tablespoon of sugar to whisking bowl with egg whites and 3 tablespoons of sugar to your cream mixture (in other bowl).
- 5)
Whisk egg whites into soft peaks and pour into a mixing bowl.
- 6)
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.
- 7)
Add whipped cream mixture and whipped egg whites together and fold gently.
- 8)
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.
- 9)
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.
- 10)
Dust some cacao powder and grate dark chocolate over the top.
- 11)
Wrap in cling film and leave in your fridge overnight to set.
- 12)
Serve the next day!
Notes
Leave in fridge overnight to set.