It should come as no surprise that Irish cream tiramisu has become my newest obsession.
Coffee + dessert + Baileys Irish Cream combined into a light yet decadent treat? Pure heaven. It’s the perfect dessert for Saint Patrick’s Day—or any time you want an elegant, adult twist on a classic.
As a longtime tiramisu fan and an even bigger fan of Irish cream—especially homemade Irish cream—this version is a dream. I’ve made many tiramisu variations over the years, but adding Irish cream brings a wonderful, mellow flavor that complements the coffee and mascarpone beautifully.
With mid-March approaching, this felt like the ideal dessert to share for Saint Patrick’s Day. It’s grown-up, festive, and far more appealing to me than neon-green cocktails or overly themed cereal treats.
Why Irish cream works
My family always enjoyed a little Baileys over ice during special occasions, and that coffee-and-liqueur aroma stuck with me. Even before I loved coffee, I was drawn to its scent every morning. When I finally turned 21, Irish cream in coffee and desserts was high on my list. I’ve even made homemade Irish cream, which is delicious and makes a lovely gift.
Ladyfingers often look like cake in tiramisu, but they’re actually crisp cookies that soak up coffee and liqueur quickly. Properly soaked, they form a tender, cake-like layer that pairs perfectly with cloud-like mascarpone filling.
The result
I like to add a little extra Irish cream to the espresso mixture when soaking the ladyfingers to boost the flavor. You can also add a splash to the whipped cream for more richness.
The filling method I prefer combines whipped cream with egg yolks and mascarpone, creating a silky, stable mousse that melts on the tongue while holding up to the soaked cookies. This approach keeps the tiramisu creamy without becoming runny.
Serve chilled with a dusting of cocoa and a handful of shaved chocolate. It pairs wonderfully with a fresh cup of coffee and keeps in the refrigerator for several days—if it lasts that long.
Irish Cream Tiramisu
Bailey’s Irish Cream Tiramisu
8 people
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
- Note: An oval baking dish, a 9-inch square dish, or a 9-inch round pie plate all work well. If using a round or oval dish, break some ladyfingers to fit the edges.
- In a bowl, beat the egg yolks with ¼ cup of the sugar until pale yellow and doubled in volume, about 5 minutes—mixture should fall like ribbons from the beaters.
- In another bowl, beat the heavy cream, vanilla, and remaining ¼ cup sugar to medium peaks. Add the mascarpone and beat until just combined and spreadable. Fold this into the egg yolk mixture gently until combined.
- In a shallow bowl, whisk together the espresso and Irish cream liqueur.
- Place the cocoa powder in a fine mesh strainer and dust the bottom of your baking dish.
- Dip each ladyfinger into the espresso/Irish cream mixture briefly—about three seconds per side—so they soak but don’t fall apart. Arrange a single layer of soaked ladyfingers in the dish.
- Spread half of the mascarpone mixture over the ladyfingers and dust with cocoa. Repeat with a second layer of soaked ladyfingers, then top with the remaining mascarpone.
- Sprinkle the remaining cocoa on top and add the shaved chocolate. Refrigerate for at least 6 hours or overnight for best texture.
- When ready to serve, scoop into bowls or cut into squares. The tiramisu keeps for a few days in the refrigerator.
Notes
Slightly adapted from a classic tiramisu method.
Honestly, I could eat a bowl of that mascarpone cream on its own.