A Tiramisu dessert where Irish cream is substituted for coffee; named after my husband, Philip, who prefers alcohol to coffee.
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- 16 oz mascarpone cheese, at room temperature
- ½ cup Bailey’s Irish cream
- 2 – 3 (3 oz each) packages lady finger cookies
- 2 Tablespoons cocoa powder
- White chocolate bar, grated or shaved
- In a medium sized sauce pan (not over heat), whisk together egg yolks and sugar until well blended. Whisk in milk until well incorporated. Turn the burner on medium-low heat, and cook the mixture, stirring constantly, until the mixture boils. Remove from heat, transfer into a glass bowl and let sit at room temperature, uncovered, for about 5 to 10 minutes. Cover tightly with plastic wrap and place in the refrigerator for about 1 hour.
- In a medium bowl, using an electric mixer, beat together heavy cream, vanilla and powdered sugar until stiff peaks form.
- Once the yolk mixture has chilled for an hour, take it out of the refrigerator and mix in the mascarpone cheese.
- Pour the Irish cream into a small bowl. Working one cookie at a time, dip one side of each lady finger into the liquor, then arrange on a plate, either creating a large rectangle (approximately 7×10 in.) or a circle (approximately 8-9 in.). Spread half of the mascarpone/yolk mixture over the ladyfingers, then top with half of the whipped cream. Sprinkle with approximately 1 Tablespoon of cocoa powder. Add another layer of soaked ladyfingers, the rest of the mascarpone/yolk mixture and the rest of the whipped cream. Sprinkle the top with the rest of the cocoa powder and garnish with white chocolate shavings.
- Chill the Philamisu in the refrigerator for at least 3-4 hours (though chilling it for 24 hours is ideal).