• 200 milliliters whiskey
  • 1 tablespoon instant coffee
  • 60 grams superfine sugar
  • 1 cinnamon stick (or ground cinnamon to taste)
  • 1 vanilla pod
  • 60 grams currants
  • 200 milliliters water
  • 4 eggs (separated)
  • 150 grams mascarpone cheese
  • 1 pinch salt
  • 150 grams ladyfingers


  1. In a saucepan, mix the whiskey with the instant coffee, 10 grams of superfine sugar, the cinnamon, vanilla pod, currants, and water. Bring to a boil, then lower the heat, cover, and let it infuse over low heat for about 20 minutes. Then let the mixture completely cool.
  2. In a bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale. Add the mascarpone. In a separate bowl, beat the egg whites until they form stiff peaks. Add the whites to the yolk mixture along with a pinch of salt. Gently add the currants. Slit open the vanilla pod and remove the seeds by scraping them with a knife tip. Add them to the pastry cream.
  3. Dip the ladyfingers in the Irish coffee then place them in the bottoms of 4 glasses. Spread the vanilla pastry cream over them. Cover the glasses with plastic wrap and place them in the refrigerator for at least 12 hours.
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