Ingredients
350ml espresso coffee, made with 350ml water and 9 tsp instant espresso powder, cooled (I made 2 tbsp nescafe gold with one cup water)
250ml Bailey cream liqueur ( My Bailey cream liqueur looks weird so I use kalua instead)
400g packets Sponge finger biscuits
2 eggs
75g caster sugar
500g mascarpone cheese
2 1/2 tsp cocoa powder
Methods:
1. Mix the coffee with 175ml of the baileys in a shallow bowl.
2. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits. (I use a smaller square corninware to do half recipe)
3.Separate the eggs, but keep only one of the whites. (I use 1 yolk and 1 white)Whisk the two yolks and the sugar together until thick and a paler yellow,then fold in the remaining 75ml of baileys, and the mascarpone to make a moussy mixture.
4.Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
5. Repeat with another layer of soaked biscuits, and then top with the remaining mascarpone mixture.
6. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
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