Chocolate Cake Tiramisu with Bailey’s Salted Caramel Irish Cream!

This Easter weekend I decided to experiment for our family dinner dessert. My sister and I are in charge of cooking for all holiday dinners and I wanted to treat my family to something special. I like to think of this recipe as my very own baby because I created it from three other recipes. Read on for a delicious and easy dessert!

  

Ingredients:

-One chocolate cake cut in two horizontally–I used a pre-made Betty Crocker one which saved me time and money!

-Brew a cup of strong coffee (Less than a cup is fine tbh)

-Alcohol–I used 3/4 Bailey’s Salted Caramel Irish Cream and 1/4 Kahlua

-Marscarpone 475g

-Two eggs with yolks and whites separated

-1/3 Sugar

-Cocoa Powder–I used Dutch process cocoa powder and it worked fine

Process = 40 min including cake | Serves 4-6 people

Prep:

Bake your cake and while it’s in the oven, get started on brewing your coffee. Let it cool. You’ll need three bowls. One for the coffee, one for the egg whites and one for the marscarpone. Mix the yolks and sugar together until it’s a pretty yellow and the sugar has dissolved well. Add the marscarpone to the yolks. Whisk the egg yolks until it’s super frothy and it has peaks when you take out your whisk. Add the whites to the marscarpone. Add 1/4 of the Bailey’s to it and your marscarpone is ready.

Now that the coffee has cooled, add the remaining 2/4 Bailey’s and 1/4 Kahlua’s to it. This makes the coffee stronger and adds tons of flavour/kick. You’ll find that there may be excess coffee mix but I highly recommend relaxing and drinking it once the tiramisu is in the fridge! 😘

If your cake’s done, let it cool down and then cut in half. You’ll need a deeper dish for the soaking. Soak the 1st half with some of the coffee mix.You don’t want it soggy but it should get wet and soft. Do NOT soak the next cake layer yet because it needs to be firm enough to be moved later on. Ladle and spread the marscarpone mixture onto the 1st layer.

Place the next cake layer on top and repeat the process. When the second layer of marscarpone is on, use a sifter to dust cocoa powder on the top.

Cover up the dish and leave your tiramisu in the fridge overnight. You can freeze your leftovers for a delish ice cream-like snack later!

Tips: You can make a Nutella chocolate cake instead! Or use lady-finger biscuits (savoiardi biscuits) for a tried and tested tiramisu version. You can use original Bailey’s or any other Irish/French cream but I think Bailey’s Salted Caramel adds a delicious twist. Have fun and be creative with this! 

This recipe was a huge hit with the family and I hope it works for you too! The two recipes I based this one on was Nigella Lawson’s Irish Cream Tiramisu and Metro’s Chocolate Tiramisu. Questions or comments? We’d love to hear from you in the comments section!


Until next time,

Rochelle 

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