Baileys Irish Cream Tiramisu

Baileys Irish Cream Tiramisu layered with espresso-soaked ladyfingers, a smooth mascarpone cream, and cocoa on top. A classic tiramisu variation made ahead and served cold.

Course Dessert

Cuisine Italian

Keyword Baileys Irish cream tiramisu, Baileys tiramisu, espresso tiramisu, Irish cream tiramisu, make ahead tiramisu, no bake tiramisu dessert

Prep Time 40

Cook Time 5

Chilling (overnight) 8

Total Time 8 45

Servings servings

Calories 470kcal

Author Cathy Pollak

Equipment

mixing bowls (several) For blending marscapone base, creating a double-boiler for the egg mixture and for the espresso soak.
Saucepan To create the double boiler.
whisk For constant, controlled mixing.
Stand Mixer or hand mixer. For whipping the cream.
baking dish 9x13 For assembling the layers.
fine-mesh sieve For dusting cocoa powder.

Ingredients

16 oz (454 g) mascarpone cheese
¾ cup (180 ml) Baileys Irish Cream divided
6 large egg yolks
¾ cup granulated sugar
16 oz (480 ml) heavy whipping cream
2 tsps (10 ml) vanilla extract
1 cup (240 ml) espresso or very strong coffee, cooled
40 ladyfingers cookies
2 tbsps (10 g) unsweetened cocoa powder

Instructions

In a large mixing bowl, beat the mascarpone cheese with ½ cup (120 ml) of the Baileys Irish cream until smooth, light, and fully blended. Set aside.
16 oz (454 g) mascarpone cheese, ¾ cup (180 ml) Baileys Irish Cream
Set up a double boiler by placing a heat-safe mixing bowl over a medium pot of gently simmering water, making sure the water does not touch the bottom of the bowl. Add the egg yolks and granulated sugar and whisk constantly for 5 to 7 minutes, until the sugar has fully dissolved, the mixture has thickened slightly, and the color has lightened. Remove from heat.
6 large egg , ¾ cup granulated sugar
Gradually whisk the warm egg yolk mixture into the mascarpone mixture until fully incorporated and smooth.
In a separate mixer bowl, whip the heavy cream with the vanilla extract until medium peaks form. The cream should hold its shape with a slight bend at the tip.
16 oz (480 ml) heavy whipping cream, 2 tsps (10 ml) vanilla extract
Gently fold the whipped cream into the mascarpone mixture in two additions, taking care not to deflate the mixture. Set aside.
In a shallow bowl, combine the cooled espresso with the remaining ¼ cup (60 ml) Baileys Irish cream. If espresso is unavailable, extra-strong brewed coffee may be used.
1 cup (240 ml) espresso
Dip each ladyfinger briefly into the espresso mixture, allowing excess liquid to drip off. Arrange the dipped ladyfingers in a single, even layer in a 9×13-inch (23×33 cm) casserole dish.
40 ladyfingers cookies
Spread half of the mascarpone mixture evenly over the ladyfingers.
Repeat with a second layer of briefly dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top into an even layer.
Using a fine mesh sieve or sifter, dust the top evenly with cocoa powder. You can also wait to add the cocoa powder until right before serving, your choice.
2 tbsps (10 g) unsweetened cocoa powder
Cover tightly and refrigerate overnight before serving.

Notes

Egg yolks are gently cooked with sugar over a double boiler, following the traditional tiramisu method.
Espresso is preferred for depth of flavor, but extra-strong brewed coffee can be substituted.
This dessert is designed to be made ahead and served cold.

If you’re making this Baileys Irish Cream Tiramisu recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition