This delightful Irish Cream Tiramisu features smooth and rich mascarpone custard layered with ladyfinger biscuits soaked in coffee with Bailey's Irish Cream and a dusting of cocoa powder on top!Jump to Recipe
While this tiramisu is not exactly traditional, I (and my friends and family who have sampled it) think my version is pretty amazing! The Bailey's mixed with coffee adds another layer of richness and level of flavour.
If you don't have Bailey's or don't do alcohol at all, the Irish cream can simply be replaced with ¼ cup of extra coffee or milk.
Mascarpone Custard for Irish Cream Tiramisu
This tiramisu recipe does not contain raw eggs. I actually went the route of making a simple cooked custard with whipping cream, sugar, and egg yolks for a creamy texture and unparalleled richness. And, best of all, no raw eggs here! A little bit of salt and vanilla extract are added to enhance the flavour.
This custard needs to be made first and then must be chilled for a few hours to allow it to set. Next, combine mascarpone cheese with a bit of powdered sugar followed by more cold whipping cream. Whip into fluffy perfection. Lastly, fold the chilled custard into the fluffy cream to create a delicious mascarpone custard.
Assembling the Tiramisu
The assembling process is fun and easy! First, we combine cold strong coffee, Bailey's, and some sugar. Next, dip the ladyfinger biscuits in this yummy coffee mixture. I recommend a super quick dip into the coffee. Don't soak the biscuits too much as the tiramisu will end up soggy and you will run out of coffee. Arrange the coffee-dipped ladyfingers on the bottom of a pan. Next, spread about half of the mascarpone custard over top. Then add another layer of coffee-dipped ladyfingers followed by the remaining custard. Smooth out the top well and refrigerate for at least 4 hours or overnight to allow the flavours to develop. Dust with a layer of cocoa powder right before serving. Pretty and yummy!
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Irish Cream Tiramisu
- 8"X10" or similar sized pan
- measuring cups & spoons
- medium-sized saucepan
- mixing bowls
- electric handheld mixer
- sifter or sieve
For the Custard:
- 2 ¼ cups whipping cream, divided
- ¼ cup granulated white sugar
- ⅛ teaspoon salt
- 3 egg yolks
- 2 teaspoons vanilla extract
- ¾ cup Mascarpone cheese
- ¼ cup powdered sugar (confectioners sugar)
- 200 gram package of ladyfinger biscuits
- 1 cup strong coffee, cold
- ¼ cup Bailey's Irish Cream, optional (can use ¼ cup more coffee instead)
- 2 tablespoons granulated (white) sugar
- cocoa powder, to dust over the top
To make the Mascarpone Custard:
- Whisk together 1 ¼ cups of the whipping cream, the granulated sugar, and salt in a medium-sized saucepan. Heat at medium until just under boiling and then remove from the heat. In another small bowl, whisk the egg yolks until smooth. Temper the egg yolks by slowly adding about ½ cup of the hot milk mixture while whisking well. Then, add the tempered egg mixture back into the saucepan and heat again over medium heat while whisking constantly just until boiling and the mixture bubbles throughout and is slightly thickened. Remove from the heat and add the vanilla and stir to combine. Pour into a heat-safe bowl and let cool for a bit before refrigerating until chilled and set up more, at least 2 hours.
- Once the custard has chilled, combine the mascarpone cheese and powdered sugar in another bowl. Beat with a handheld mixer on high speed until incorporated. Add the remaining 1 cup of whipping cream and beat on high speed until fluffy. Fold in the chilled custard until fully incorporated. Assemble the tiramisu immediately or refrigerate until ready to assemble.
To Assemble the Tiramisu:
- Whisk together the cold coffee, Bailey's Irish Cream, and sugar until incorporated. Pour into a shallow bowl. Quickly dip the ladyfingers into the coffee mixture (don't soak them) and immediately place them in the bottom of an 8"X10" pan (or similar-sized pan) in one layer. Top with half of the mascarpone custard and spread around with a spatula. Next, add another layer of coffee-dipped ladyfingers and finally the last of the mascarpone custard. Smooth out the top. Cover and refrigerate for at least 4 hours before serving. Right before serving, dust the top with powdered sugar. Slice or scoop and serve. Enjoy!