Creamy Irish Cream Tiramisu
A rich and velvety tiramisu featuring a boozy espresso soak infused with Irish cream liqueur, layered with smooth mascarpone cream and ladyfingers. Perfect for last-minute dessert cravings or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 cup (240 ml) freshly brewed espresso, cooled (or strong brewed coffee)
- 1/2 cup (120 ml) Irish cream liqueur (e.g., Baileys)
- 2 tablespoons granulated sugar (for espresso soak)
- 8 oz (225 g) mascarpone cheese, room temperature
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (100 g) granulated sugar (for mascarpone mixture)
- 3 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- 24–30 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Optional: dark chocolate shavings or curls for garnish
Instructions
- Prepare the espresso soak: Brew 1 cup (240 ml) of strong espresso and let it cool completely. In a shallow bowl, combine the cooled espresso, 1/2 cup (120 ml) Irish cream liqueur, and 2 tablespoons sugar. Stir gently until sugar dissolves. Set aside.
- Whip the mascarpone mixture: In a large bowl, whisk 3 egg yolks with 1/2 cup (100 g) sugar until pale and slightly thickened (about 3-4 minutes with an electric mixer). Add 8 oz (225 g) mascarpone cheese and 1 teaspoon vanilla extract, mixing until smooth.
- Whip the heavy cream: In a separate bowl, whip 1 cup (240 ml) cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Fold the cream: Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined to keep the mixture light and airy.
- Soak the ladyfingers: Quickly dip each ladyfinger into the espresso-Irish cream soak for about 1 second per side. Do not soak too long to avoid sogginess. Line the bottom of your dish with a layer of soaked ladyfingers.
- Layer the tiramisu: Spread half of the mascarpone cream over the ladyfingers evenly. Add another layer of soaked ladyfingers, then top with the remaining mascarpone cream. Smooth the top with a spatula.
- Chill and garnish: Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Before serving, dust generously with unsweetened cocoa powder and optionally sprinkle with dark chocolate shavings.
Notes
Use room temperature mascarpone and egg yolks to avoid curdling. Fold whipped cream gently to keep mixture airy. Dip ladyfingers quickly to prevent sogginess. For safety, use pasteurized egg yolks or cook yolks over double boiler to 160°F (71°C). Overnight chilling improves flavor and texture. Variations include non-alcoholic versions, chocolate ganache layers, and vegan adaptations.
Nutrition
- Serving Size: About 1/8 of the rec
- Calories: 375
- Sugar: 20
- Sodium: 90
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
Keywords: tiramisu, Irish cream, espresso, dessert, easy tiramisu, creamy tiramisu, homemade tiramisu, mascarpone, ladyfingers, boozy dessert