2 cups espresso
1 tablespoon sugar
1/2 cup castor sugar
4 egg yolks
2 x 250g packets cream cheese, softened
1/3 cup Baileys Irish cream liqueur
300ml thickened cream, whipped
22 sponge finger biscuits (about 1 1/4 x 250g packet)

250g block hazelnut milk chocolate, grated

1. Dissolve sugar in espresso and then cool
2. Beat castor sugar and egg yolks in small bowl with an electric mixer until pale and fluffy. Add cream cheese, beat until smooth; fold in liqueur and whipped cream.
3. Dip 1/3 the biscuits one at a time into coffee mixture. Arrange in a single layer over base of a serving dish
4. Spread 1/3 the cream mixture over biscuits in dish, sprinkle with chocolate.
5. Repeat process twice more. Cover, refrigerate overnight.

  1. ritavegas says:

    Tiramisu with Baileys sounds unbelievably flavorful!!I love tiramisu!!

  2. Chef Randall says:

    I have nominated you and your blog for the Super Sweet Bloggers Award.
    In my acceptance of the award to my blog…I linked it to this page because of the dessert you posted. If you wish to accept here is the link: http://savorthefood.wordpress.com/2013/02/16/coffee-and-dessert-for-everyone/ .

    Chef Randall

  3. tiramisu cake never fails to please us with its flavor 🙂

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