Name: Bailey’s Irish Cream Tiramisu
Prep time: 35 min
Total time: 395 min
Cuisine: Irish
Ingredients: 4 large (pasteurized) eggs yolks; 1/2 cup sugar; 1 cup heavy cream; 2 teaspoons vanilla extract; 8 ounces mascarpone cheese; 12 ounces strong brewed espresso; 1/4 cup Irish cream liqueur; 1/2 cup unsweetened cocoa powder; 8 ounces ladyfingers, (about 24 cookies); 2 ounces milk chocolate, (freshly grated/shaved)

Irish

American

St. Patricks Day

Bowl

Whisk

Note: I like to use an oval baking dish, a 9 inch square dish or even a 9 inch round pie plate for tiramisu! If you use the oval or round dish, you need to break apart some of the ladyfingers in order to have them fit around the edges. It’s simple!

In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5 full minutes. You want the mixture to fall like ribbons from the beaters once it’s ready.

In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat just until combined and the mixture is spreadable. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.

In a shallow bowl, whisk together the espresso and irish cream liqueur.

Place the cocoa in a fine mesh strainer. Sprinkle some all over the bottom of the baking dish until it’s covered.

Take each ladyfinger and dip it in the espresso/irish cream until soaked through. Don’t oversoak, as the ladyfingers will fall apart. When I do this, I dip a ladyfinger, count to 3, and then flip it and count to 3 again. Place the ladyfinger in the dish and repeat with more ladyfingers, until you have a single layer of the soaked ladyfingers.

Spread half of the mascarpone mixture over the ladyfingers. Sprinkle on a little more cocoa powder. Repeat with remaining ladyfingers - dipping them in the espresso, then placing them in a single layer. Once finished, top with the remaining mascarpone.

Sprinkle the remaining cocoa powder on top. Sprinkle the shaved chocolate on next. Refrigerate for at least 6 hours or even overnight.

When you’re ready to serve, scoop it out into dishes! I do not worry about serving this in perfect squares, though it will look like a fancy restaurant dessert if you do that. I like to use a spoon and scoop it so everyone can enjoy!

This lasts for a few days in the fridge (if you don’t eat it all first!).

Bailey’s Irish Cream Tiramisu

Utensils needed:

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