Irish Cream Tiramisu
This post may contain affiliate links. Read my full disclosure policy. Whip up this Irish Cream-infused tiramisu from Nigella Lawson—a dinner party favorite that’s ridiculously easy to assemble in just 20 minutes! If you’re a fan of Baileys Irish Cream, you’ll love this fun twist on the Italian dessert tiramisu from one of my all-time favorite cookbooks, Nigella Express by Nigella Lawson. The first time I made it, my husband proclaimed it one of the best desserts he’d ever had. Since then, it’s become a dinner party regular at our house. With layers of espresso and Baileys-soaked ladyfingers and light mascarpone cream, it looks and tastes impressive yet is almost ridiculously easy to make (and I love that it’s a no-bake dessert). You spend 20 minutes putting it together, then just pop it in the fridge overnight. Table of Contents What You’ll Need To Make Irish Cream TiramisuStep-By-Step InstructionsMake-Ahead and Freezing InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Irish Cream Tiramisu Step-By-Step Instructions Make-Ahead and Freezing Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “Excellent recipe! My favorite tiramisu recipe ever. Turned out beautiful, smooth, and creamy.” What You’ll Need To Make Irish Cream Tiramisu Espresso: Soaks the Savoiardi cookies, infusing them with rich coffee flavor, a staple element of tiramisu. Very strong black coffee will also work here. Baileys Irish Cream: A liqueur that adds a luxurious and indulgent twist to the classic tiramisu, imparting creamy richness and a hint of Irish whiskey flavor. You can use Baileys in other desserts, like mudslides, Baileys chocolate truffles, or Baileys cheesecake marbled brownies. You can replace the Baileys with rum, marsala, or sweet wine (or for a non-alcoholic alternative, heavy cream). Savoiardi Cookies: Also called ladyfingers, these crisp cookies serve as the base, soaking up the coffee and Irish cream mixture to create layers of flavor and texture. You can find them in the cookie aisle of your supermarket. Do not use the soft spongecake ladyfingers sold in the bakery section. Eggs: Used to make a light and airy zabaglione custard, adding richness to the mascarpone cheese layer. Superfine Sugar: Adds sweetness to the mascarpone cheese layer. Superfine sugar is used here as it dissolves more quickly than granular sugar. See the FAQ’s for more details. Mascarpone Cheese: Provides the creamy, luscious texture characteristic of tiramisu and forms a smooth layer between the coffee-soaked cookies. Natural Unsweetened Cocoa Powder: Dusts the top of the tiramisu, adding a bitter contrast to the sweetness and enhancing the dessert’s visual appeal. Jump to the printable recipe for precise measurements Espresso: Soaks the Savoiardi cookies, infusing them with rich coffee flavor, a staple element of tiramisu. Very strong black coffee will also work here. Baileys Irish Cream: A liqueur that adds a luxurious and indulgent twist to the classic tiramisu, imparting creamy richness and a hint of Irish whiskey flavor. You can use Baileys in other desserts, like mudslides, Baileys chocolate truffles, or Baileys cheesecake marbled brownies. You can replace the Baileys with rum, marsala, or sweet wine (or for a non-alcoholic alternative, heavy cream). Savoiardi Cookies: Also called ladyfingers, these crisp cookies serve as the base, soaking up the coffee and Irish cream mixture to create layers of flavor and texture. You can find them in the cookie aisle of your supermarket. Do not use the soft spongecake ladyfingers sold in the bakery section. Eggs: Used to make a light and airy zabaglione custard, adding richness to the mascarpone cheese layer. Superfine Sugar: Adds sweetness to the mascarpone cheese layer. Superfine sugar is used here as it dissolves more quickly than granular sugar. See the FAQ’s for more details. Mascarpone Cheese: Provides the creamy, luscious texture characteristic of tiramisu and forms a smooth layer between the coffee-soaked cookies. Natural Unsweetened Cocoa Powder: Dusts the top of the tiramisu, adding a bitter contrast to the sweetness and enhancing the dessert’s visual appeal. Jump to the printable recipe for precise measurements Step-By-Step Instructions Begin by combining 3/4 cup of the Baileys with the espresso or strong coffee. Set that aside. Next, in a mixing bowl, separate the eggs, keeping only one of the whites. Whisk the egg yolks and sugar until thick and pale. Then add the mascarpone and remaining Baileys. Whisk until the mixture is smooth. In a separate bowl, whisk the egg white until soft peaks form when you lift the whisk out of the bowl. Using a rubber spatula, fold the egg white into the mascarpone mixture. Set aside. Now, time to assemble the tiramisu. Dip the lady fingers, one at a time, into the espresso/Baileys mixture. Only dip it for 2 to 3 seconds, until just damp but not soggy. Arrange the espresso-dipped ladyfingers in a baking dish. Top with half of the mascarpone cream and another layer of dipped cookies. Spread the remaining mascarpone cream over top. Cover with plastic wrap and chill until the cream is set, at least 8 hours or overnight. When ready to serve, place the cocoa powder in a fine sieve and dust evenly over top. Cut into squares and serve. Make-Ahead and Freezing Instructions It is necessary to make tiramisu ahead of time, as it requires refrigeration for 8 to 10 hours or overnight to allow the flavors to meld. You can also prepare it up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Frequently Asked Questions Should I be concerned about using raw eggs? Like chocolate mousse, tiramisu is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.) What is superfine sugar? Superfine sugar is a type of granulated sugar with a very fine texture. It’s finer than regular granulated sugar but not as fine as powdered sugar. Superfine sugar dissolves more quickly than regular granulated sugar, making it ideal for use in recipes where you want a smooth texture, such as meringues (like this pavlova), cocktails (like these mojitos), and tender cookies (like these nutty jam thumbprints). If you don’t have superfine sugar, you can make your own — just process regular granulated sugar in a food processor for 30 seconds until fine. You May Also Like RecipeComments (180)Add Comment Recipe Comments (180) Add Comment Ingredients 1½ cups espresso or very strong black coffee, cooled 1 cup Baileys Irish Cream, divided 14 oz (or two 7-ounce packs) Savoiardi cookies or ladyfingers (see note), although you won't use all of them 2 large eggs ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine) 1 pound mascarpone cheese 2½ teaspoons natural unsweetened cocoa powder, such as Hershey's 1½ cups espresso or very strong black coffee, cooled 1 cup Baileys Irish Cream, divided 14 oz (or two 7-ounce packs) Savoiardi cookies or ladyfingers (see note), although you won't use all of them 2 large eggs ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine) 1 pound mascarpone cheese 2½ teaspoons natural unsweetened cocoa powder, such as Hershey's Instructions Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth. In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into the mascarpone mixture. It will seem thin but don't worry: it will set up in the fridge. Dip the cookies, one at a time, into the espresso/Baileys mixture; let them soak just long enough to become damp but not soggy. Line the bottom of a 9-inch square glass dish (or 7x11-in rectangular dish) with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu. Note: Savoiardi cookies are also called ladyfingers. But be sure to buy crisp cookies -- not the soft sponge cake ladyfingers sold in the bakery section of the grocery store. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth. In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into the mascarpone mixture. It will seem thin but don't worry: it will set up in the fridge. Dip the cookies, one at a time, into the espresso/Baileys mixture; let them soak just long enough to become damp but not soggy. Line the bottom of a 9-inch square glass dish (or 7x11-in rectangular dish) with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu. Note: Savoiardi cookies are also called ladyfingers. But be sure to buy crisp cookies -- not the soft sponge cake ladyfingers sold in the bakery section of the grocery store. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Nutrition Information Powered by Per serving (12 servings) Calories: 392 Fat: 26g Saturated fat: 14g Carbohydrates: 31g Sugar: 11g Fiber: 0g Protein: 6g Sodium: 269mg Cholesterol: 108mg Per serving (12 servings) Calories: 392 Fat: 26g Saturated fat: 14g Carbohydrates: 31g Sugar: 11g Fiber: 0g Protein: 6g Sodium: 269mg Cholesterol: 108mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertIce Cream, Pudding & CustardsMake-AheadItalian Cakes, Pies & Tarts Dessert Ice Cream, Pudding & Custards Make-Ahead Italian