Step 1

In a large bowl with a hand mixer or using the whisk attachment on a stand mixer beat together the sugar and the egg (if using) until frothy, then add the mascarpone, Baileys and cream, beat until thickened.

Step 2

If you leave out the egg then beat together the mascarpone, Baileys, cream and powdered sugar until thickened.

Step 3

In a medium bowl mix the coffee and Baileys together.

Step 4

In the baking dish approximately 8x6 inches (20x15cm) place a coffee/Baileys dipped ladyfinger on the bottom, do not let the ladyfingers sit in the coffee mixture, just dip and turn once. Top with 1/3 – 1/2 of the mascarpone mixture and continue for another one-two layers, finish with the remaining mascarpone mixture.

Step 5

Cover the dish with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or chopped or grated chocolate.