Serves 12

Ingredients:
1 tbsp instant coffee granules
1 1⁄4 cup boiling water
6 tbsp Baileys Irish Cream
4 eggs
3⁄4 cup superfine sugar
2 cups heavy cream
1lb mascarpone
24 soft ladyfingers
51⁄2oz (150g) plain chocolate, coarsely grated

Method:
1 Put the coffee granules and boiling water into a measuring glass and stir to dissolve. Allow to cool slightly, then stir in the Baileys.

2 Break the eggs into a mixing bowl, add the sugar, and whisk with an electric whisk until pale, thick, and frothy and the whisk leaves a trail on the surface when lifted.

3 Whip the cream till just lightly whipped and holding its shape.

4 Put the mascarpone into a bowl, stir in 2 tablespoons of the whipped cream, and mix with a spatula. Gently fold in the rest of the whipped cream, followed by the egg mixture, taking care not to knock out any of the air.

5 Cut the ladyfingers in half horizontally and then in half crosswise. Push a piece into the base of each tumbler or glass, drizzle over half the coffee mixture, then spoon over half the cream mixture. Repeat to give another layer of ladyfingers, coffee, and cream. Finish with a sprinkling of the grated chocolate.

6 Cover and chill in the fridge for a minimum of 4 hours.

VARIATION:
If you don’t have any Baileys Irish Cream, you can replace it with the same quantity of brandy.

Notes and Tips:
PREPARE AHEAD AND FREEZE The tiramisus can be made up to 12 hours ahead. Freeze for up to 1 month.

Individual tiramisus Recipe