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Great British Bake Off winner Matty Edgell has come up with a belter of a recipe for a tiramisu made with Five Farms, the world’s first farm-to-table Irish cream liqueur. It's the most luxurious dessert that's perfect for any St Patrick's Day celebration. Five Farms also happen to be a supporter of our Murphia List and you can see who made this year's list over here.
Ingredients:
Custard:
- 6 egg yolks
- 200g caster sugar
- 300ml double cream
- 1 tsp vanilla
- 250g mascarpone
- 60ml Five Farms Cream Liqueur
Baby Guinness Soak:
- 200ml Five Farms Cream Liqueur
- 250ml Coffee Liqueur
- 100ml water
- 1 pack of lady fingers
- Cocoa powder to dust
Method:
- In a heat-proof bowl combine the egg yolks, caster sugar and vanilla. Whisk until pale and fluffy and then place of a bain-marie. Continue to whisk for 5 mins until it has thickened, become light and pale and most of the sugar has dissolved.
- Allow to cool slightly and then add 30ml Five Farms Irish cream and the mascarpone. Whisk until the ingredients are fully incorporated.
- In a separate bowl, add the cream and remaining 30ml of Five Farms Irish cream and whisk to stiff peaks. Add the cream to the custard mix and whisk until fully combined.
- To make the soak, combine all of the ingredients in a bowl and mix together.
- To assemble, layer soaked lady fingers and place in your bowl/tin. Add a layer of your Five Farms custard and repeat, ensuring you finish with a layer of custard.
- Cover with tin foil and place in the fridge to set for a minimum of 4 hours. For best results, do this overnight.
- To serve, dust with cocoa powder, pour yourself the best baby Guinness using 10ml Five Farms Irish cream and 15ml coffee liqueur.
More about Five Farms
Find out more: Visit their website or follow them on Instagram @fivefarmsirishcream
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