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Irish Bailey’s Cream Tiramisu
1 ¼ cup strong coffee
1 ¼ cup Baileys Irish Cream
16 oz. lady fingers
2 large eggs
1/3 granulated sugar
16 ounces mascarpone cheese
4 tbs. grated chocolate (bittersweet or dark)
In a small bowl, pour cooled coffee and add I cup of the Irish cream, stir.
Separate the eggs and place the whites in a small bowl and set aside.
In a medium bowl, whisk the egg yolk and sugar until the mixture is thick, and yellow, about 4 minutes. Add the remaining Bailey’s cream and mascarpone and mix until smooth.
Whisk the egg whites until soft peaks form. Fold the egg whites into the mascarpone mixture.
Dip the lady fingers, one at a time, into the coffee mixture.
Line the bottom of a 7x11 rectangular dish with a layer of lady fingers.
Spread half of the mascarpone mixture over the cookies.
Sprinkle 2 tbs. grated chocolate over the mascarpone mixture.
Repeat with another layer of soaked cookies.
Top cookies with the remaining mascarpone cheese.
Top the mascarpone with the remaining grated chocolate.
Cover the dish with plastic and refrigerate for at least 6 hours.
When ready to serve sprinkle some more grated chocolate over the top.
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