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Bailey’s & Hot Chocolate Tiramisu

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Level: Easy

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Description

It’s a twist on a timeless classic that will have you dreaming of nights in front of the fireplace as you watch the snow fall outside your window.

Ingredients

  • ¼ cups Hot Water
  • ¼ cups Hot Chocolate Powdered Mix, Divided Use
  • ¼ cups Bailey's Original Liqueur
  • 2 whole Egg Yolks
  • 1 Tablespoon White Sugar
  • 2 whole Egg Whites
  • 2 cups Mascarpone
  • 18 whole Ladyfingers
  • Mini Marshmallows For Decoration
  • Optional Garnish: Mini Marshmallows, Whipped Cream Topping

Preparation

*Warning: This recipe contains raw eggs. Those with sensitivities should use caution.

1. Put the hot water in a small bowl. Start by adding 2 teaspoons of the hot chocolate mix to the hot water and stir till dissolved. Then add in the Baileys and mix to combine. Set aside.

2. Add the egg yolks and sugar into the top of a double boiler. Whisk (by hand) very quickly and continuously till combined and the mixture lightens and becomes the texture of runny pudding. Try not to over cook the eggs. If you do, they will look more like scrambled eggs. Remove from heat and set aside.

3. In a separate bowl whisk (with your handheld electric beaters or electric whisk) 2 egg whites till they form stiff peaks. Once done, set aside.

4. Fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold the mixture into the egg white mixture.

5. Using 2 large coffee mugs, place 3 ladyfingers at the bottom of the cup. Generously brush the ladyfingers with the hot cocoa and Bailey’s liquid. Next spoon some of the mascarpone mixture on top of the ladyfingers. (You will have 3 layers so use about a third of each ingredient for each layer). Then sprinkle with some hot chocolate powder. Repeat these layers 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.

6. Top with mini marshmallows, a dusting of hot chocolate mix and a wafer straw.

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