Chef's Delight: Baileys White Chocolate Tiramisu
- Recipe by Adrian Martin -
INGREDIENTS
250ml double cream
300g mascarpone
100g caster sugar
200g white chocolate grated
Eight sponge finger biscuits (enough to fill your dish)
200ml strong coffee (cooled)
100ml baileys
50g cocoa powder (enough to cover the top)
METHOD
Get your double cream and some Baileys in a bowl and whip it until fluffy (electric mixer will help).
In another bowl, cream together your mascarpone, caster sugar and more of the Baileys until smooth. Add in the grated white chocolate now.
Gently fold the cream into the mascarpone
Dip your biscuits into the coffee for a couple of seconds put them in your dish, top with the cream and repeat until it's full!
Leave in the fridge for an hour.
Top with cacao powder before serving.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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