Irish Cream Tiramisu
 Whip up this Irish Cream-infused tiramisu from Nigella Lawson—a dinner party favorite that’s ridiculously easy to assemble in just 20 minutes! Ingredients 1½ cups espresso or very strong black coffee, cooled 1 cup Baileys Irish Cream, divided 14 oz (or two 7-ounce packs) Savoiardi cookies or ladyfingers (see note), although you won't use all of them 2 large eggs ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine) 1 pound mascarpone cheese 2½ teaspoons natural unsweetened cocoa powder, such as Hershey's 1½ cups espresso or very strong black coffee, cooled 1 cup Baileys Irish Cream, divided 14 oz (or two 7-ounce packs) Savoiardi cookies or ladyfingers (see note), although you won't use all of them 2 large eggs ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine) 1 pound mascarpone cheese 2½ teaspoons natural unsweetened cocoa powder, such as Hershey's Instructions Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth. In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into the mascarpone mixture. It will seem thin but don't worry: it will set up in the fridge. Dip the cookies, one at a time, into the espresso/Baileys mixture; let them soak just long enough to become damp but not soggy. Line the bottom of a 9-inch square glass dish (or 7x11-in rectangular dish) with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu. Note: Savoiardi cookies are also called ladyfingers. But be sure to buy crisp cookies -- not the soft sponge cake ladyfingers sold in the bakery section of the grocery store. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth. In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into the mascarpone mixture. It will seem thin but don't worry: it will set up in the fridge. Dip the cookies, one at a time, into the espresso/Baileys mixture; let them soak just long enough to become damp but not soggy. Line the bottom of a 9-inch square glass dish (or 7x11-in rectangular dish) with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu. Note: Savoiardi cookies are also called ladyfingers. But be sure to buy crisp cookies -- not the soft sponge cake ladyfingers sold in the bakery section of the grocery store. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Nutrition Information Powered by Per serving (12 servings) Calories: 392 Fat: 26g Saturated fat: 14g Carbohydrates: 31g Sugar: 11g Fiber: 0g Protein: 6g Sodium: 269mg Cholesterol: 108mg Per serving (12 servings) Calories: 392 Fat: 26g Saturated fat: 14g Carbohydrates: 31g Sugar: 11g Fiber: 0g Protein: 6g Sodium: 269mg Cholesterol: 108mg