Nespresso Hazenut Baileys Tiramisu

 Nespresso Hazenut Baileys Tiramisu - by May Tan
6 egg yolks

1 1/4 Mascropone Cheese
1 3/4 cup of whipping cream
1cup of espresso (5shots)
1cup of Baileys Irish cream
5-6tbsp of caster sugar
1 strip of vanilla pod seeds OR 1tsp of Madagascar Vanilla extract.
1 packet of sponge fingers
2 tbsp of cocoa powder for dusting
2 tbsp of snow powder

1. Combine egg yolks & sugar, double boil n stir constantly for 10 mins. Remove fm heat & whip the mixture turns lemon yellow. Put in the Mascropone Cheese & mix well.
2. In a mixture bowl, pour in the whipping cream & the vanilla extract whip till stiff peak.
3. Gently fold in the Mascropone mixture in step 2 and set aside.
4. In another bowl,pour in the espresso(after cooling or chilled). Then pour in the cup of Baileys & mixed well.
5. Dip the sponge finger one by one and place on a desired container(s).Don't not soak it just count to 10 when dipping each side of the sponge finger.
6. Spoon the mixture in step 3 and spread evenly across the sponge fingers. Repeat step 5 & 6 to create a 2nd layer.
7. Let it chilled for 6 hrs or overnight. Dust with the cocoa powder & decor w snow powder before serving.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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