Guylian Irish Cream Tiramisu

Guylian Irish Cream Tiramisu

The addition of cream liqueur makes this ever-popular Italian dessert something extra special to round out a meal in the fall and winter. Topped with cocoa powder, grated chocolate and Guylian Sea Shells and Sea Horse chocolates, this dish is a great way to end the evening!
Course: Dessert
Cuisine: Italian
Keyword: Tiramisu
Servings: 6 people

Ingredients

  • 2 Free-range eggs ( large )
  • 2 tbsp Caster sugar
  • 250 g Mascarpone cheese ( full-fat )
  • 125 ml Strong coffee ( brew 4 heaped tsp instant coffee in very hot water )
  • 60 ml Irish cream liqueur
  • 18 Ladyfingers ( a 200g packet will be plenty )
  • 1.5 tbsp Cocoa powder
  • 1 tbsp Grated chocolate
  • 6 Guylian 6-Piece Chocolate Sea Shells Original Praliné ( to decorate )

Instructions

  • Whip the egg whites until fluffy.
  • Use the same beaters to whip the egg yolks and sugar until very thick, creamy and pale. They are whipped sufficiently when a trail remains for a few seconds after the mixture falls off the whisk (this may take 4-5 minutes).
  • Stir the mascarpone to loosen it, then add to the egg yolk mixture and beat in until just combined (either by hand or using electric beaters on a low speed). Take care not to overbeat as the mascarpone could curdle.
  • Gently fold the whipped egg white in using a large metal spoon until no white streaks remain.
  • Spoon a little of the mixture into the base of each serving dish.
  • Cut the ladyfingers into pieces to fit your serving dishes as necessary.
  • Mix the coffee and Irish cream together in a shallow bowl then quickly dip a ladyfinger into the coffee, coating it on both sides (dip for around 3 seconds in total).
  • Place the ladyfinger in the serving dish. Continue with more ladyfingers until the base is covered.
  • Top with a little more of the mascarpone mixture then add another layer of ladyfingers, dipping them in the coffee mixture as before.
  • Repeat once more, spooning the remaining mascarpone mix over the top and spreading out to level it.
  • Cover and refrigerate for at least 6 hours, but preferably overnight.
  • When ready to serve dredge each tiramisu generously with sifted cocoa powder then scatter grated chocolate over the top and add a Guylian Sea Shell or Sea Horse chocolate.

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