Description
A delicious and creamy Baileys Irish Cream Tiramisu that combines the rich flavors of coffee and Irish cream in a classic dessert.
Ingredients
Scale
- 2 cups strong espresso or coffee, cooled
- 1 1⁄2 cups Baileys Irish Cream, divided
- 2 (7 ounce) packs ladyfingers or Savoiardi cookies
- 4 large egg yolks, pasteurized
- 3⁄4 cup granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- unsweetened cocoa powder for dusting
Instructions
- In a shallow bowl, mix the cooled espresso with 3/4 cup of Baileys. Set aside.
- Whisk the egg yolks and sugar with an electric mixer on medium speed until pale and thick, about 5 minutes.
- Add the mascarpone cheese and the remaining Baileys to the thickened egg yolks. Whisk until smooth and set aside.
- Whip the heavy cream and vanilla extract in a separate bowl until medium peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
- Quickly dip each ladyfinger into the coffee mixture (about 2-3 seconds per side) and arrange them in a single layer in a 9×13-inch baking dish. Spread a little less than half of the mascarpone cream mixture over the ladyfingers.
- Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Before serving, dust the top generously with cocoa powder. Serve and enjoy!
Notes
- Using pasteurized egg yolks is recommended for food safety.
- For better flavor, prepare the tiramisu the night before serving.
- The dessert can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg