Baileys Tiramisu with Pandoro

Baileys Tiramisu with pandoro is a decadent twist on the classic tiramisu. The addition of Baileys gives the dessert a creamy Irish note, while pandoro replaces ladyfingers for a Christmas touch or simply for those who want an even sweeter and softer version of tiramisu.

Ingredients

• 250 g of mascarpone
• 100 g of powdered sugar
• 3 egg yolks
• Pandoro (quantity as preferred, depending on the size of the dish)
• Baileys (about 100 ml, depending on taste)
• Cold espresso coffee (enough to soak the pandoro)
• Unsweetened cocoa powder, to dust

Preparation

1. In a bowl, whisk the egg yolks with the powdered sugar until you get a light and fluffy mixture.
2. Add the mascarpone to the yolk and sugar mixture and gently fold until you have a smooth and even cream.
3. Pour the Baileys into the mascarpone cream and mix until fully incorporated.
4. Cut the pandoro into slices about 1-2 cm thick.
5. Prepare an espresso coffee and let it cool. If desired, you can also add a bit of Baileys to the coffee to enhance the flavor.
6. In a baking dish or individual glasses, start assembling the tiramisu beginning with a layer of pandoro. Briefly soak the pandoro in the cold coffee (be careful not to soak it too much).
7. Lay a thin layer of the mascarpone and Baileys cream on top.
8. Repeat the process until all the ingredients are used up, finishing with the mascarpone cream.
9. Let rest in the refrigerator for at least 4 hours, preferably overnight, allowing the flavors to blend together optimally.
10. Before serving, dust the surface with unsweetened cocoa powder.

Curiosity

Baileys is an Irish liqueur made with whiskey and cream that pairs wonderfully with desserts, especially those with cocoa and coffee. Its addition to tiramisu allows the traditional Italian dessert to take on an international twist, balancing sweetness with a delicate alcoholic note.