Irish Cream Tiramisu in a jar

Wishing you all a very happy new year and hoping it will bring you prosperity and good luck. Today I am sharing a recipe which is a Christmas tradition in my house but hey any occasion is a good occasion for Tiramisu. Every year, just a couple of days before Christmas, we brave the supermarket crowds to hunt these ingredients, which are not easy to find when the whole country is busy making desserts. This is a dead simple dish, requires no baking and can be prepared in less than an half an hour.



4 1/2 good quality Instant Expresso coffee powder (I used Moccona expresso 10)
175 ml Water
125 ml Baileys Irish Cream
200g Savoiardi Biscuits (Also known as sponge fingers or lady fingers)
2 Medium Eggs (Room temperature)
4 tbsp Caster Sugar
Pinch of Salt
250g Mascarpone (Room temperature)
3 tbsp Milk
Cocoa powder and Chocolate shavings (For dusting)



Make coffee with water and instant expresso coffee powder and allow it to cool.

In a shallow bowl mix the coffee and baileys and set aside.

Separate the egg yolks from the whites. In a large bowl, whisk the two yolks and the sugar together until thick and pale yellow. Fold in the mascarpone and milk  to make a moussy mixture. The milk is aded to lighten and loosen the mascarpone which is otherwise very rich in flavour and texture.

In another bowl, whisk the egg whites with a pinch of salt until thick and frothy and stiff peaks are formed. You should be able to turn the bowl upside down without spilling.

Fold the whisked egg whites into the mascarpone yolk mousse .

Dip the biscuits in the coffee/baileys liquid, soak for 2 seconds and then place in small mason jar. Spread a layer of the cream mixture on top. Repeat this process till you have multiple layers of cream and soaked savoiardi enough to fill the jar. You should be able to make 4 small jars.

Dust the cocoa powder on top  and add chocolate shavings on the tiramisu to finish. cover with lid and set the jars in the fridge for 8-12 hours or overnight and serve chilled.