Description
This Bailey’s Irish Cream Tiramisu is a luscious twist on the classic Italian dessert, blending rich espresso-soaked ladyfingers with a creamy mascarpone mixture enhanced by the smooth flavors of Bailey’s Irish Cream. Perfectly layered and dusted with cocoa and chocolate shavings, it offers a decadent dessert that’s best enjoyed after chilling for several hours to meld the flavors beautifully.
Ingredients
Scale
Mascarpone Cream
- 4 large pasteurized egg yolks
- ½ cup sugar (divided)
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 8 ounces mascarpone cheese
Soaking and Assembly
- 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
Instructions
- Prepare egg yolk mixture: In a bowl, beat the egg yolks with ¼ cup of sugar until the mixture turns pale and doubles in volume, which should take about 5 minutes. This process aerates the yolks to give the tiramisu a light texture.
- Make mascarpone cream: In a separate bowl, beat heavy cream, vanilla extract, and the remaining ¼ cup of sugar until medium peaks form. Gently add the mascarpone cheese and mix until smooth. Carefully fold this mascarpone mixture into the egg yolk mixture to combine the components evenly without deflating the whipped cream.
- Prepare espresso mixture: Combine the brewed strong espresso and Bailey’s Irish Cream liqueur in a shallow bowl. This will be used to soak the ladyfingers, infusing them with coffee and Irish cream flavor.
- Dust the dish with cocoa: Evenly sprinkle ½ of the cocoa powder over the bottom of the baking dish to create a rich chocolate base layer.
- Soak and layer ladyfingers: Dip each ladyfinger briefly into the espresso and Irish cream mixture, counting to 3 on each side to avoid sogginess. Arrange the soaked ladyfingers in a single layer over the cocoa powder in the dish.
- First mascarpone layer: Spread half of the mascarpone cream evenly over the ladyfinger layer and dust with a portion of the cocoa powder to add a chocolatey contrast and texture.
- Repeat layers: Dip another set of ladyfingers, layer them over the cream, and top with the remaining mascarpone mixture spread smoothly.
- Final touches and chilling: Dust the top with the remaining cocoa powder and sprinkle with freshly grated or shaved milk chocolate. Refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Serving: Serve the tiramisu either scooped with a spoon or cut into squares for an elegant presentation.
- Enjoy: Relish the indulgent layers of coffee, cream, chocolate, and Irish cream that make this tiramisu a decadent treat.
Notes
- Use pasteurized eggs for safety if consuming raw or lightly cooked eggs.
- Do not soak ladyfingers too long to prevent them from becoming overly soggy.
- For best results, chill the tiramisu overnight to allow flavors to deepen.
- Substitute mascarpone with cream cheese if mascarpone is unavailable, though flavor will differ slightly.
- Ensure espresso is cooled before dipping ladyfingers to maintain texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Bailey’s Irish Cream, Tiramisu, dessert, coffee dessert, mascarpone, Irish cream liqueur, no-bake dessert
