Whisk egg yolks and white sugar until the colour turns pale yellow. Add half of Baileys into it. Then put aside.

 

 

 

 

 

 

 

 

 

Take another bowl, beat whipped cream until stiff peaks form. Whisk mascarpone cheese into a smooth yolk mixture.

 

 

 

 

 

 

 

 

In a small bowl, combine coffee and the rest of the Baileys. Place ten ladyfinger cookies into the serving dish and gently drizzle half the coffee over the cookies.

 

 

 

 

 

 

 

 

​Spread half of mascarpone mixture over ladyfingers. Repeat step 3 and 4.

 

Refrigerate for at least 2 hours.

 

Decorate Tiramisu with cocoa powder on top and serve it fresh.