Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites - some also add a grating of good-quality dark chocolate in between the layers and on top.

Baileys is an Irish cream liqueur made with cocoa, cream and Irish whiskey. It has a rich chocolatey flavour with a sweet, vanilla kick.

How long does Baileys Tiramisu last?

Although it is best served the day after making, once the flavours have developed, it must be consumed within 3 days due to the eggs. I have never had a problem with it lasting that long…

Baileys Tiramisu

Name: Baileys Tiramisu
Prep time: PT-481862H22M56S
Total time: PT-481862H2M56S
Cuisine: Italian
Ingredients: 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 tbsp cocoa powder

Baileys Tiramisu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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 tbsp cocoa powder

Cook Mode Prevent your screen from going dark

Instructions

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.
Separate the eggs into two medium sized bowls.
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.
In a separate bowl, whisk together the double cream and mascarpone until thick and combined.
Pour the egg yolk mixture into the whipped mascarpone and mix well to combine.
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).
Gently fold the egg whites into the mascarpone mixture, taking care to keep in as much air as possible.
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.
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.
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).

Find it online: https://desertislanddishes.co/baileys-tiramisu/