This is the perfect Paddy’s Day treat for anyone who is a fan of Baileys Irish Cream. With a little patience, you can indulge in this tiramisu shortly after your St. Patricks Day dinner.

What you need:

• 190g Baileys Irish Cream
• 350ml of strongly brewed espresso
• 500g mascarpone cheese
• 4 tablespoon of icing or superfine castor sugar
• ½ teaspoon of vanilla extract or essence
• 110g lightly whipped cream
• 260g thin sponge finger biscuits
• 20g of cocoa powder

Method:

• Combine 125ml Baileys and the expresso in a shallow dish and then set aside.
• Mix the mascarpone, sugar, vanilla and the remaining Baileys Irish Cream until it’s well combined and smooth.
• Fold in the lightly whipped cream until well combined.
• Cover and refrigerate.
• Dip half the sponge fingers biscuit into the coffee and Irish Cream mixture and then place them in a single layer on the bottom of a 2 litre ceramic dish.
• Spread half the mascarpone mixture over the biscuits and dust with cocoa powder.
• Dip the remaining biscuits in the coffee and Irish cream mixture then lay it on top.
• Spread the remaining mascarpone mixture on top of the biscuits and then dust with cocoa powder before refrigerating.
• Refrigerate for at least 4 hours.

Don’t forget to decorate with whipped cream and dusted cocoa powder!