Irish Cream Tiramisu – Ladyfingers dipped in coffee and Baileys, filled with cream made of mascarpone cheese, heavy whipping cream and Baileys and topped with cocoa powder is a true delight. If you like Tiramisu, make sure to try this recipe. It is a slightly different version of classical Tiramisu and it’s perfect for St Patrick’s Day. This creamy dessert with coffee and Irish cream simply melts in your mouth.
Irish Cream Tiramisu
My husband and I love this light and creamy dessert, because we both enjoy the taste of coffee and Baileys and because it’s quick and easy to prepare. St. Patrick’s Day is a perfect chance to give this recipe a try and I’m pretty sure you will be preparing it over and over again. Irish Cream Tiramisu is eggless, so it’s very light and easier and quicker to make, because you don’t have to cook eggs with steam. It is also suitable for those who are allergic to eggs, just make sure to check all other ingredients, especially ladyfingers.
What do you need to make Irish Cream Tiramisu?
- Ladyfingers
- Espresso or very strong coffee
- Baileys
- Mascarpone cheese
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Cocoa powder
How to make Irish Cream Tiramisu?
First, make espresso, let it cool, add 2 tablespoons Baileys and stir well. Set this aside. In a larger bowl, mix mascarpone cheese and powdered sugar with electric mixer at medium speed, until smooth. Next, fold in heavy cream and mix some more, until stiff peaks form. Add Baileys and vanilla extract and mix until it’s combined. Do not over mix. Then, dip ladyfingers into espresso and Baileys mixture and place evenly into 9×13 inch pan.
The bottom of the pan should be completely covered with dipped ladyfingers. Next, spread half of the cream over the ladyfingers, then place the remaining dipped ladyfingers over mascarpone cream and finish with the rest of mascarpone cream and dust with cocoa powder. Finally, wrap the cake and leave it in a fridge to cool for at least 6 hours, possibly overnight. As you can see, Irish Cream Tiramisu is very easy to make and I always enjoy preparing it.
Tips and tricks:
Make espresso with instant espresso powder and warm water. Begin with two teaspoons and add some more if you prefer stronger taste. Espresso should be at a room temperature when ladyfingers are dipped in it. Make sure to dip both sides of each ladyfinger and be quick, otherwise they will fall apart.
Use cold heavy whipping cream, because it’s easier to beat it well. When you add it to mascarpone, mix it at low speed first, then increase the speed gradually to high until stiff peaks form, but do not over mix.
Mascarpone cheese also needs to be cold and not close to expiration date.
This Irish Cream Tiramisu is not too sweet. If you like sweeter desserts, add a spoonful of powdered sugar at a time to mascarpone cream, until you get the desired taste.
Can I make Irish Cream Tiramisu earlier?
Yes, you can make it two days before serving, which might be a good idea because the flavors will be nicely combined and ladyfingers softer and moister.
Some ideas for St Patrick’s Day can be found here >> St. Patrick’s Day For all of you who like >> NO BAKE RECIPES page is the right place.
St. Patrick’s Day is coming. Have you got any idea what to prepare? I suggest Irish Cream Tiramisu. You will need 8 ingredients and 20 minutes of your time to make this incredible dessert. Just try it and you will love it, for sure!
Irish Cream Tiramisu
Irish Cream Tiramisu – Ladyfingers dipped in coffee and Baileys, filled with cream made of mascarpone cheese, heavy whipping cream and Baileys and topped with cocoa powder is a true delight. If you like Tiramisu, make sure to try this recipe. It is a slightly different version of classical Tiramisu and it’s perfect for St Patrick’s Day.
Ingredients
- 14 oz Ladyfingers
- 1 1/3 cup Espresso or very strong coffee, cooled
- 1/2 cup + 2 tablespoon Baileys
- 16 oz Mascarpone cheese, cold
- 1/3 cup Powdered sugar
- 2 cups Heavy whipping cream, very cold
- 1 teaspoon Vanilla extract
- 2 tablespoon Cocoa powder
Instructions
- First, make espresso, let it cool, add 2 tablespoons Baileys and stir well. Set this aside.
- In a larger bowl, mix mascarpone cheese and powdered sugar with electric mixer at medium speed, until smooth.
- Next, add heavy cream and mix some more, first at low speed and then gradually increase speed to high, until stiff peaks form. Add 1/2 cup Baileys and vanilla extract and mix until it’s combined.
- Then, dip ladyfingers into espresso and Baileys mixture, but be quick – 2 seconds is enough for each ladyfinger and place them evenly into 9x13 inch pan. The bottom of the pan should be completely covered with dipped ladyfingers.
- Next, spread half of the cream over the ladyfingers and even the edges with offset or rubber spatula then place the remaining dipped ladyfingers over mascarpone cream and finish with the rest of mascarpone cream.
- Finally, put cocoa powder in a small sieve and dust the tiramisu top.
- Wrap the cake and leave it in a fridge to cool for at least 6 hours, possibly overnight.
Notes
- Make espresso with instant espresso powder and warm or hot water. Begin with two teaspoons and add some more if you prefer stronger taste. Espresso should be at a room temperature when ladyfingers are dipped in it. Make sure to dip both sides of each ladyfinger and be quick, otherwise they will fall apart.
- Use cold heavy whipping cream, because it’s easier to beat it well. When you add it to mascarpone, mix it at low speed first, then increase the speed gradually to high until stiff peaks form, but do not over mix.
- Mascarpone cheese also needs to be cold and not close to expiration date.
- This Irish Cream Tiramisu is not too sweet. If you like sweeter desserts, add a spoonful of powdered sugar at a time to mascarpone cream, until you get the desired taste.
- You can make Irish Cream Tiramisu two days before serving, which might be a good idea because the flavors will be nicely combined and ladyfingers softer and moister.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving:Calories: 292Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 113mgSodium: 152mgCarbohydrates: 17gFiber: 0gSugar: 3gProtein: 4g