Bailey’s Irish Cream Tiramisu Recipe

In a bowl, combine coffee, Bailey's Irish Cream and pure vanilla extract. Remove 1/2 cup of this mixture for the next step.

In a saucepan, combine 1/2 cup of the coffee mixture, 1/4 cup of sugar and 1 tbl of cornstarch. Whisk until cornstarch is not clumpy. Turn the heat to medium and cook, whisking frequently, until the mixture is bubbly and thick. Remove from heat and refrigerate.

Whisk the mascarpone cream until it is creamier and easier to mix into the eggs.

Whisk the egg yolks with the 5 Tablespoons of vanilla sugar until the sugar is fully combined, the mixture is light in color and is at least double in size. Slowly whisk in the mascarpone into the egg yolk mixture, one spoonful at a time. Whisk to make sure it is fully incorporated.

Whisk the egg whites with 1 Tablespoon of sugar until the stiff peaks form. Gently fold the egg whites into the mascarpone/egg yolk mixture, one spoonful at a time. Be sure to do this by hand and it is best if done with a rubber spatula. Do not over mix. Once it is combined, set it aside.

In a stand mixer, beat on high speed the heavy whipping cream, sour cream and 1/4 cup of sugar until stiff peaks form.

Now it's time to assemble, I like to use a large deep dish glass pie plate. This might fit into a 9x13 pan, I've never tried.

Start with a dusting of cocoa powder and then a ayer of the mascarpone cream mixture.

Then, quickly dip the biscuit into the espresso mixture (not the cooked one) and create a layer of dipped biscuits.

Add the all of the cooled cooked coffee sweetened mixture in a thin layer on top of the dipped biscuits.

Add another layer of mascarpone cream mixture and another layer of dipped biscuits.

Lastly, add the whipped cream mixture and dust with cocoa powder.

Place in refrigerator and refrigerate at least 2 hours before serving.