Amadou Tiramisu with Baileys Irish Cream

Amadou Tiramisu with Baileys Irish Cream

For the Amadou Syrup -

500 ml Water
12 g Finely Ground Amadou (or a couple of 2 inch by 1 inch thin strips)
100g Caster Sugar
1 Teaspoon Instant Coffee (optional)

1 In a medium sided pan add the Amadou to the Water and bring to the boil
2 Turn down the heat to a gentle simmer and reduce by 4/5ths to 100 ml
3 Filter and return the liquid to the pan
4 Add the Sugar and bring to the boil
5 Add the instant Coffee (if using), stir and turn off the heat
6 Allow to cool

For the Tiramisu (Makes 4) -

4 Medium Egg Yolks
125 g Caster Sugar
150 g Mascarpone Cheese
230 ml Double Cream
50 ml Baileys Irish Cream (optional)
12 Sponge Fingers
1 oz Cocoa Powder

1 Place the Egg Yolks into a metal bowl, add the Sugar and whisk until smooth
2 Place the bowl over a gently simmering water bath (Bain Marie) and whisk until the mixture reaches 83'c (or until slightly thickened)
3 Remove from the heat and leave to cool
4 Whisk the Double Cream to the 'Ribbon' stage (semi whipped)
5 Add the Mascarpone and Baileys Cream (if using) to the Egg Yolk mix and whisk until smooth
6 Add the Double Cream and gently fold together keeping the mixture as light as possible
7 In 4 bowls place 3 sponge fingers into the bottom of each one and brush with the Amadou Syrup until well soaked
8 Pour the Tiramisu mix over the sponge fingers and refrigerate for 4 hours
9 Remove from the fridge, dust with cocoa powder and serve