Dessert

Bailey’s Irish Cream Tiramisu Recipe

Name: Bailey’s Irish Cream Tiramisu Recipe
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: Italian
Ingredients: 4 large pasteurized egg yolks; ½ cup sugar (divided); 1 cup heavy cream; 2 teaspoons vanilla extract; 8 ounces mascarpone cheese; 12 ounces strong brewed espresso; ¼ cup Irish cream liqueur (Bailey’s Irish Cream); 8 ounces ladyfingers (about 24 cookies); ½ cup unsweetened cocoa powder; 2 ounces milk chocolate, freshly grated or shaved

ByLana Polati February 18, 2026February 18, 2026

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Introduction

Bailey’s Irish Cream Tiramisu is a delightful twist on the classic Italian dessert, blending rich coffee flavors with the smooth, creamy notes of Irish cream. This elegant no-bake treat is perfect for special occasions or when you want to impress guests with minimal effort.

A square slice of tiramisu sits in the center of a white plate on a white marbled surface. The dessert has five visible layers, alternating between light brown coffee-soaked cake and a creamy white mascarpone filling. The top layer is dusted evenly with a fine layer of cocoa powder that extends slightly onto the plate around the dessert. The texture of the cream looks smooth and soft, while the cake layers appear moist. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large pasteurized egg yolks
½ cup sugar
1 cup heavy cream
2 teaspoons vanilla extract
8 ounces mascarpone cheese
12 ounces strong brewed espresso
¼ cup Irish cream liqueur
½ cup unsweetened cocoa powder
8 ounces ladyfingers (about 24 cookies)
2 ounces milk chocolate, freshly grated or shaved

Instructions

Step 1: In a bowl, beat the egg yolks with ¼ cup of sugar until the mixture is pale and has doubled in volume, about 5 minutes.
Step 2: In another bowl, beat the heavy cream, vanilla extract, and remaining ¼ cup of sugar until medium peaks form. Add the mascarpone cheese and mix until smooth.
Step 3: Gently fold the mascarpone mixture into the egg yolk mixture until well combined.
Step 4: Combine the brewed espresso and Irish cream liqueur in a shallow bowl.
Step 5: Evenly sprinkle cocoa powder over the bottom of your baking dish.
Step 6: Quickly dip each ladyfinger into the espresso mixture, counting to three on each side to avoid soaking, and layer them in the dish.
Step 7: Spread half of the mascarpone mixture over the ladyfingers and dust with cocoa powder.
Step 8: Repeat the layering with the remaining dipped ladyfingers, then top with the rest of the mascarpone mixture.
Step 9: Dust the top with cocoa powder, sprinkle with chocolate shavings, and refrigerate for at least 6 hours, preferably overnight.
Step 10: Serve chilled, either scooped or cut into squares, and enjoy the indulgent blend of coffee, cream, and chocolate.

Tips & Variations

Use fresh, pasteurized eggs or egg products to ensure safety when consuming raw eggs.
For a stronger coffee flavor, use espresso powder mixed with hot water instead of brewed espresso.
Substitute Irish cream with coffee liqueur or amaretto for a different twist.
For extra texture, you can add a layer of finely chopped toasted nuts between layers.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop and improve after overnight chilling. When ready to serve, allow it to sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing, as it can affect the texture of the mascarpone cream.

How to Serve

A small square piece of tiramisu with five visible layers is placed at the center of a white plate. The layers alternate between light brown coffee-soaked cake and creamy white mascarpone cream, topped with a smooth, even layer of cocoa powder dusted over the top and scattered slightly on the plate around it. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this tiramisu is best made at least 6 hours in advance, and preferably overnight, to allow the flavors to meld and for the ladyfingers to soften properly.

Is it safe to use raw egg yolks in this recipe?

This recipe uses pasteurized eggs to reduce the risk of foodborne illness. If you are concerned, look for pasteurized eggs or use store-bought pasteurized egg yolks for safety.