Baileys Tiramisu

Traditionalists, look away now because I am about to make a controversial statement… This Baileys Tiramisu might just be your new favourite way to enjoy tiramisu. Imagine layers of coffee and Baileys-soaked lady finger biscuits, sweet and creamy Baileys-infused mascarpone, all topped off with a dusting of intense cocoa powder. What could be more delicious?

Although it looks impressive, it is surprisingly simple to make for such a decadent dessert - it takes just 20 minutes to put together before you pop it in the fridge overnight (it is pretty much just an assembly job once you have whisked the eggs and cream). The flavour of the Baileys Irish cream works so well and makes it the perfect dessert for St Patrick’s Day, Christmas or when you want to impress friends at a dinner party - plus all the ‘work’ is done in advance so you can prep-ahead and avoid any last minute stresses on the day… Just like this Banana Tiramsu.

Why you'll love this Baileys Tiramisu

• It's a creative spin on classic tiramisu but not so out there that it doesn't even resemble the original. The Baileys complements the coffee perfectly, soaking into the delicate sponge fingers and the mascarpone cream.
• It takes around 20 minutes to put together so it's alarmingly simple and quick for such a delicious pudding.
• Who doesn't love Baileys? This recipe makes it really shine and means you have somewhere to use the delicious liqueur outside of Christmas time.

You will need the following ingredients:

Coffee - this needs to be strong otherwise the coffee flavour won’t come through in the dessert. Make sure it has cooled slightly before dipping.
Baileys - this isn’t traditional at all, but is the key ingredient in a Baileys Tiramisu. Its rich chocolate and sweet vanilla flavours make for the most delicious pud. 
Savioardi lady fingers - these crisp, sweet vanilla-flavoured biscuits soften when immersed in liquid, absorbing the delicious coffee-Baileys flavour (you may find the French version called ‘boudoir biscuits’ - these are fine to use too). They are also used to make ‘Charlotte’ cakes. 
Eggs - use free-range large eggs if you can. They must be stamped with the British Lion since they are served raw.
Caster sugar - I like to use caster sugar, but you could use granulated sugar if that is what you have.
Double cream - this helps lighten the mascarpone and, alongside the whisked eggs whites, stops the layers feeling too heavy.
Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu but also found in cheesecakes, tarts, as a filling between cakes and as an accompaniment to a host of puddings. It is also delicious in savoury recipes like my Cheesy Tomato Baked Gnocchi and Tomato and Mascarpone Orzo. It needs to be at room temperature before making tiramisu.
Cocoa powder - make sure you use the unsweetened variety (and definitely not hot chocolate powder!). You could also add a grating of good-quality dark chocolate, if wished (sometimes I add a grating between the layers for an even more chocolatey flavour).

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Baileys: As Baileys fans will know, there are lots of different flavours including year-round options such as Salted Caramel, Orange Truffle and Espresso Crème - alongside limited edition options like Chocolat Luxe. You could definitely add these instead of classic Baileys to pimp up this tiramisu.

Alcohol: This is a Baileys Tiramisu so I have only used Baileys liqueur. However, you can experiment with several different alcohols/liqueurs when making tiramisu. Madeira, rum and brandy work well - or Kahlúa for a deeper coffee flavour. If you like nutty flavours, Frangelico (hazelnut-flavoured liqueur) and Amaretto (almond-flavour liqueur) are a must-try. 

Here's how to make Baileys Tiramisu

This is a quick guide with images to show you just how easy this Baileys Tiramisu is. You can find the full recipe below.

ONE: Add the caster sugar to the egg yolks and, using an electric whisk, whisk for about 5 minutes - or until thick and pale yellow.

TWO: Add the remaining Baileys to the egg yolk and sugar mixture and then set aside.

THREE: In a separate bowl, whisk together the double cream and mascarpone until thick and combined.

FOUR: Finally, using an electric whisk, whisk the egg whites to stiff peaks (make sure your whisks are completely clean or else they won’t whisk up).

FIVE: Gently fold the egg whites into the mascarpone mixture, taking care to keep in as much air as possible.

SIX: One by one, dip the lady fingers into the coffee and baileys mixture for just a few seconds and add to your dish. Repeat until covered, then top with half the mascarpone mixture and spreading into a smooth and even layer.

SEVEN: Repeat with a layer of soaked lady fingers, then top with another layer of mascarpone cream. Cover with cling film and chill in the fridge to set for at least 6 hours - ideally overnight.

EIGHT: Remove from the fridge 20 minutes before serving and cover with a fine dusting of cocoa powder. Serve and enjoy!

Cooking Tips:

Making ahead of time: I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though.

Dipping the lady finger: The key to ensuring the fingers don't disintegrate is to keep the dunking very short. You need to dip the lady fingers into the coffee and baileys mixture for just a few seconds. Even if they feel hard still to the touch, once the liquid continues to soak in and once they sit in the dish with the cream layers, they will soften. You want them to have long enough to absorb the flavour but not too long that they turn soggy immediately.

Whisking: I would highly recommend using an electric whisk for this recipe, since you need to whisk the yolks and sugar until fluffy and pale, as well as the egg whites, as well as the double cream and mascarpone! You will have a real arm cramp if you don't use one but it is doable. I'd advise a friend to help you whisk in shifts! This electric whisk does the job perfectly and it's very affordable. I've had it for YEARS.

Frequently Asked Questions:

Other recipes you may enjoy:

I am a tiramisu fan, in case you hadn't already gathered from this recipe. This Banana Tiramisu is so good, but as is this Dark Chocolate and Malt Tiramisu and my famous Pistachio Tiramisu. The colour of the pistachio tiramisu is just so beautiful and it's a perfect twist on the classic. If you love tiramisu flavours, try my Tiramisu Cookies or my Baileys Tiramisu Pancakes.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Baileys Tiramisu

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This Baileys Tiramisu is inspired by an authentic Italian tiramisu - but with a little twist... Discover layers of coffee and Baileys-soaked lady finger biscuits, creamy Baileys-infused mascarpone and intense cocoa powder. What could be more delicious?

• Author: Margie
• Prep Time: 20 mins
• Chill Time: 6 hours to overnight
• Cook Time: 0 minutes
• Total Time: 20 minutes + chill time
• Yield: Serves 8-12 1x
• Category: Pudding
• Method: No Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 300ml strong coffee, cooled to room temperature
• 225ml Baileys
• 400g savoiardi lady fingers
• 4 large eggs
• 95g caster sugar
• 250g double cream
• 250g mascarpone, at room temperature
• 2 heaped tablespoon cocoa powder

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Instructions

1. Pour the coffee and 150ml of the Baileys into a small, shallow bowl that is big enough to accommodate the length of a lady finger biscuit. Set aside. 
2. Separate the eggs into two medium sized bowls.
3. Add the caster sugar to the egg yolks and, using an electric whisk, whisk for about 5 minutes - or until thick and pale yellow. Fold in the remaining Baileys.
4. In a separate bowl, whisk together the double cream and mascarpone until thick and combined. 
5. Pour the egg yolk mixture into the whipped mascarpone and mix well to combine.
6. Finally, using an electric whisk, whisk the egg whites to stiff peaks (make sure your whisks are completely clean or else they won’t whisk up). 
7. Gently fold the egg whites into the mascarpone mixture, taking care to keep in as much air as possible.
8. One by one, dip the lady fingers into the coffee and baileys mixture for just a few seconds (you want them to have long enough to absorb the flavour but not too long that they become soggy and disintegrate) before placing side by side in the bottom of a deep 20 cm (8-inch) square dish. Repeat until you have covered the base.
9. Top with half the mascarpone mixture and, using the back of a spoon, palette knife or spatula, spread in a smooth and even layer. Repeat with a layer of soaked lady fingers, then top with another layer of mascarpone cream. Cover with cling film and chill in the fridge to set for at least 6 hours - ideally overnight. 
10. Remove from the fridge 20 minutes before serving and cover with a fine dusting of cocoa powder. Serve and enjoy!

Notes

Please note: this recipe contains raw eggs so is not suitable for vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system).