How to make a Baileys Tiramisu
Make a strong coffee (2cups), let it cool.
In a small dish sprinkled gelatin (2tsp) over cold water (1/4cup). Whisk well. Let bloom for 5 minutes. Then microwave on high for 5 seconds, whisk. Rub the mixture between your fingers, if it is still grainy, microwave again for 5 seconds. Once gelatin is completely dissolved, let it cool to room temperature.
Line a baking loaf pan with a plastic wrap. Set aside.
In a mixing bowl beat whipping cream (2cups), until soft peak is reached. Beat in powdered sugar (3/4 cup to 1 cup). Then on high beat in dissolved and cooled gelatin mixture.
Gradually beat in room temperature Mascarpone cheese (1cup). Beat in Baileys Irish Cream and Vanilla Extract.
Reserve about 1 cup of the filling. Rest spoon into a piping bag. Cut the piping bag tip to make a round opening.
On the bottom of the loaf pan lined with plastic wrap pipe the filling. Dip cookies fully in the cooled coffee. Layer coffee dipped ladyfingers onto the cream filling.
Then spread another layer of cream filling onto the cookies. Repeat with ladyfingers and cream until you reach the top edge of the loaf pan.
Last layer are ladyfingers. Dip last layer of ladyfingers only half way. Arrange them on the top of the cream layer so the unsaturated side is facing out.
Cover with a plastic food wrap. Refrigerate for 6 to 8 hours.
Remove the top plastic wrap. Turn the loaf pan with Tiramisu onto a serving plate.
Peel of the plastic wrap.
Smooth the edges with a spatula if needed.
Place reserved Baileys Cream Filling into a piping bag fitted with a #12 round piping tip. Pipe small mounds on the the top.
Dust it with dark cocoa powder.
Refrigerate until ready to serve.
Can be made 4 days ahead. Store in the fridge.
This Baileys Tiramisu can be made ahead of time. Store in the fridge until ready to serve.
Sure you can.
Yes, you may use cream cheese. Flavor will be slightly different with cream cheese.