Irish Cream Tiramisu

teas.co.uk · 4 hr 30 min · Serves 4

You'll need

• 2 sachets of Mokate Gold Premium Irish Cream Latte (28g)
• 250ml warm whole milk (warmed to 50C)
• 12 savoiardi (lady finger) sponge biscuits
• 250g mascarpone, at room temperature
• 100ml double cream, whipped to soft peaks
• 50g caster sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of cocoa powder, for dusting
• 1 small 1L glass dish
• 1 medium bowl, 1 shallow bowl for the soak

Method

1. Whisk the two sachets into the warm milk until fully dissolved, then leave to cool.
2. Beat the mascarpone with the sugar and vanilla until smooth.
3. Gently fold the whipped cream through the mascarpone, keeping it light.
4. Dip six sponge fingers one at a time into the cooled soak, a second per side, so they take up flavour without going soggy.
5. Lay them in a single layer in the dish.
6. Spread over half the mascarpone cream and level it.
7. Dip and layer the second six fingers, then top with the rest of the cream.
8. Dust generously with cocoa.
9. Cover and chill for at least four hours, or overnight.
10. Tip: a quick dip is everything; soak the fingers too long and the whole thing turns to mush.

Recipe: https://teas.co.uk/recipes/coffee/irish cream tiramisu/