Ir­ish cream tiramisu

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SERVES 8 PREP 25 mins plus a few hrs chill­ing NO COOK

EASY V 4 eggs

100g golden caster sugar 500g tub mas­car­pone 100ml Ir­ish cream liqueur (we used Bai­leys cof­fee flavour) 300ml strong cof­fee, made with 2 tbsp cof­fee gran­ules and 300ml boil­ing wa­ter

175g sponge fin­gers

25g dark choco­late

2 tsp co­coa pow­der 1 Separate the egg whites and yolks into two large bowls. Whisk the whites un­til stiff. Add the sugar to the yolks and whisk again (no need to clean first) un­til thick and foamy – this will take about 5 mins. Whisk the mas­car­pone and cream liqueur into the egg yolks un­til you can’t see any streaks of cheese. Care­fully fold the whites into the mas­car­pone mix­ture with a large me­tal spoon to keep in as much air as pos­si­ble.

2 Get your serv­ing dish ready (ours was 20 x 15 cm). Pour the cof­fee into a shal­low dish and dip in a few sponge fin­gers at a time, turn­ing them for a few sec­onds un­til they are nicely soaked, but not soggy. Layer th­ese into the dish un­til you have used half the bis­cuits, then evenly spread over half of the creamy mix­ture. Us­ing the coarse side of the grater, grate over most of the choco­late, then repeat the sponge and cream lay­ers (you should use up all the cof­fee). If you want a pretty fin­ish, you can pipe on the fi­nal cream layer.

3 Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to two days. To serve, dust with co­coa pow­der and grate over the re­main­ing choco­late.

PER SERV­ING 501 kcals • fat 34g • sat­u­rates 21g • carbs 36g • sug­ars 29g • fi­bre 1g • pro­tein 9g • salt 0.3g

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