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This Easy Baileys Tiramisu is filled with layers of a creamy mascarpone and Irish cream filling, ladyfingers and sprinkled with cocoa. It makes the perfect Italian dessert to celebrate anything and everything! Even St. Patrick’s day.
Tiramisu in Italy whether you make a Classic Tiramisu or an Authentic Tiramisu is always made with eggs, this recipe is based on the classic, so if you wish to omit the egg you can. It became one of my favorite desserts right from the first bite and it is definitely the Italian’s favorite!
Italians in Italy will make a Tiramisu with almost any ingredient, from Strawberry to Pistachio to even Gelato Tiramisu. They even like to serve it in a Chocolate Easter Egg for Easter.
Table of Contents
Recipe Ingredients
- Lady fingers – also known as Savoiardi
- Coffee – strong coffee – I use espresso, don’t use hot coffee make sure it has cooled
- Baileys Irish Cream – or your favorite or even homemade Irish cream liqueur
- Egg – large egg, this is optional
- Sugar – granulated
- Mascarpone – full fat mascarpone cheese – remove from the fridge 30 minutes before using
- Cream – whole, whipping or heavy cream at least 30% fat content
- Cocoa – unsweetened dutch processed cocoa powder
Why use an egg?
This is the Italian recipe that I have eaten and eat in Italy. Using a pasteurized egg in this recipe is safe, if you still do not wish to use an egg, then you can just leave it out, I would advise using powdered sugar instead of granulated sure though.
Why use whole cream?
Whole/heavy/whipping cream should have at least 30% fat. Don’t use anything less or it won’t thicken properly and won’t taste the same.
How to make Baileys Tiramisu
In a large bowl with a hand mixer or using the whisk attachment on a stand mixer beat together the sugar and the egg (if using) until frothy, then add the mascarpone, Baileys and cream, beat until thickened.
If you leave out the egg then beat together the mascarpone, Baileys, cream and powdered sugar until thickened.
In a medium bowl mix the coffee and Baileys together. In a rectangle or square baking dish place a coffee/Baileys dipped ladyfinger on the bottom.
Top with 1/3 – 1/2 of the mascarpone mixture and continue for another one-two layers, finish with the remaining mascarpone mixture.
Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder.
If you like to fancy it up, the last layer on top of the dessert you can use a piping bag with a medium/large hole tip to add the cream mixture. I actually used the back of a spoon to fancy it up a bit.
I made two layers, my layer of filling was quite thick so I actually could have and probably should have gone with three layers. Although it was still really good with just two layers.
Where did Tiramisu originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.
There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
What if I don’t like Cocoa?
If you don’t like cocoa you can always sprinkle the top with chocolate chips, curls or even chocolate flakes or grated chocolate. Or just leave it plain.
Tips for making the best Tiramisu
- Be sure to beat the cream mixture thick enough.
- Use room temperature mascarpone so it is easier to cream.
- Do not let the ladyfingers sit in the coffee mixture, just dip and turn once.
- Make at least two layers.
How to store it?
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
How to freeze it
If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
So if you are a lover of Irish Cream then this is the dessert for you. You can’t get much better then a Baileys Tiramisu! Enjoy.
Easy Baileys Tiramisu
Rosemary Molloy
This Easy Baileys Tiramisu is filled with layers of a creamy mascarpone and Irish cream filling, ladyfingers and sprinkled with cocoa.
Prep Time 20 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine Italian
Servings 6 servings
Calories 449 kcal
Print Recipe Pin Recipe
Equipment
1 baking dish
beaters or stand mixer
medium bowl
Ingredients
FOR THE CREAM MIXTURE
- 1½ tablespoons granulated sugar
- 1 large egg pasteurized (room temperature)* (optional)
- 1 cup mascarpone cheese (remove from the fridge 30 minutes before using)
- 1 cup cream whole, heavy or whipping cream at least 30% fat content
- 2 tablespoons Baileys Irish cream
*If you leave out the egg, then add powdered sugar instead of granulated sugar.
REMAINING INGREDIENTS
- 14-21 lady fingers (depending on how many layers you make)
- ¾-1 cup strong coffee
- 1 tablespoon Baileys Irish cream
- 2-3 tablespoons unsweetened cocoa dutch processed or chocolate grated or flakes
Instructions
In a large bowl with a hand mixer or using the whisk attachment on a stand mixer beat together the sugar and the egg (if using) until frothy, then add the mascarpone, Baileys and cream, beat until thickened.
If you leave out the egg then beat together the mascarpone, Baileys, cream and powdered sugar until thickened.
In a medium bowl mix the coffee and Baileys together.
In the baking dish approximately 8×6 inches (20x15cm) place a coffee/Baileys dipped ladyfinger on the bottom, do not let the ladyfingers sit in the coffee mixture, just dip and turn once. Top with 1/3 – 1/2 of the mascarpone mixture and continue for another one-two layers, finish with the remaining mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or chopped or grated chocolate.
Notes
If you like to fancy it up, the last layer on top of the dessert you can use a piping bag with a medium/large hole tip to add the cream mixture. I actually used the back of a spoon to fancy it up a bit.
I made two layers, my layer of filling was quite thick so I actually could have and probably should have gone with three layers. Although it was still really good with just the two layers.
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
Nutrition
Calories: 449kcal | Carbohydrates: 23g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 170mg | Sodium: 82mg | Potassium: 118mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1296IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg
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