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.

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!

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