Bailey’s Irish Cream Tiramisu
User Reviews
5
Bailey’s Irish Cream Tiramisu
Description
Bailey’s Irish Cream Tiramisu starts with a base of whipped egg yolks and sugar beaten until pale and ribbon-like, paired with whipped heavy cream and mascarpone cheese folded together to form a creamy filling. Ladyfingers are soaked briefly in a mixture of strong espresso and Irish cream liqueur, imparting a coffee flavor with a hint of boozy sweetness.
The dessert is assembled by layering cocoa powder dusted at the base, the Irish cream mascarpone mixture, and espresso-soaked ladyfingers, repeated to build layers. The top is finished with unsweetened cocoa powder and grated fresh milk chocolate for a slightly textured chocolate accent. The result is a creamy, soft, and flavorful dessert combining coffee, liqueur, and rich dairy notes.
This tiramisu can be prepared in various shaped dishes and requires gentle folding to maintain the airy texture. Using pasteurized eggs ensures food safety. Chill before serving to allow flavors to meld.
Ingredients
- 4 egg large, pasteurized, yolks
- ½ cup sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 8 ounces mascarpone cheese
- 12 ounces espresso strong brewed
- ¼ cup Irish cream liqueur
- ½ cup cocoa powder unsweetened
- 8 ounces ladyfingers about 24 cookies
- 2 ounces milk chocolate freshly grated/shaved
Instructions
- Note: I like to use an oval baking dish, a 9 inch square dish or even a 9 inch round pie plate for tiramisu! If you use the oval or round dish, you need to break apart some of the ladyfingers in order to have them fit around the edges. It’s simple!
- In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5 full minutes. You want the mixture to fall like ribbons from the beaters once it’s ready.
- In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat just until combined and the mixture is spreadable. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.
- In a shallow bowl, whisk together the espresso and irish cream liqueur.
- Place the cocoa in a fine mesh strainer. Sprinkle some all over the bottom of the baking dish until it’s covered.
- Take each ladyfinger and dip it in the espresso/irish cream until soaked through. Don’t oversoak, as the ladyfingers will fall apart. When I do this, I dip a ladyfinger, count to 3, and then flip it and count to 3 again. Place the ladyfinger in the dish and repeat with more ladyfingers, until you have a single layer of the soaked ladyfingers.
- Spread half of the mascarpone mixture over the ladyfingers. Sprinkle on a little more cocoa powder. Repeat with remaining ladyfingers - dipping them in the espresso, then placing them in a single layer. Once finished, top with the remaining mascarpone.
- Sprinkle the remaining cocoa powder on top. Sprinkle the shaved chocolate on next. Refrigerate for at least 6 hours or even overnight.
- When you’re ready to serve, scoop it out into dishes! I do not worry about serving this in perfect squares, though it will look like a fancy restaurant dessert if you do that. I like to use a spoon and scoop it so everyone can enjoy!
- This lasts for a few days in the fridge (if you don’t eat it all first!).
Notes
- Use pasteurized eggs for safety when preparing the egg yolk mixture.
- Choose an oval, square, or round dish; break ladyfingers to fit as needed without disrupting layers.
- Beat yolks and sugar until pale and ribbon-like to ensure the proper light texture in the custard base.
- Chill the tiramisu before serving to develop the flavors and set the texture.
User Reviews
Overall Rating
5
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