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A serving of tiramisu on a plate on the white marble cooktop, displaying layers of espresso-soaked ladyfingers, creamy mascarpone, and cocoa, ready to be enjoyed in decadent scoops or squares.

Bailey’s Irish Cream Tiramisu

This Tiramisu is a rich, creamy dessert with layers of espresso-soaked ladyfingers and a velvety mascarpone mixture, finished with cocoa powder and chocolate shavings—a timeless Italian indulgence!
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Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine Italian
Servings 8
Calories 300 kcal

Equipment

  • Mixing bowls
  • Electric whisk or hand mixer
  • Fine Mesh Strainer
  • Shallow bowl
  • 9-inch square, round, or oval baking dish
  • Spoon or spatula
  • Grater

Ingredients
  

  • 4 large pasteurized eggs yolks
  • ½ cup sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 8 ounces mascarpone cheese
  • 12 ounces strong brewed espresso
  • ¼ cup Irish cream liqueur
  • ½ cup unsweetened cocoa powder
  • 8 ounces ladyfingers about 24 cookies
  • 2 ounces milk chocolate freshly grated/shaved

Instructions
 

  • In a bowl, beat egg yolks with ¼ cup of sugar until pale and doubled in volume, about 5 minutes.
    A mixing bowl on the white marble cooktop with egg yolks and ¼ cup of sugar being beaten by a handheld mixer. The mixture is becoming pale and doubling in volume after about 5 minutes of mixing.
  • In another bowl, beat heavy cream, vanilla, and remaining ¼ cup of sugar until medium peaks form. Add mascarpone and mix until smooth. Fold this into the egg yolk mixture.
    A second mixing bowl on the white marble cooktop, with heavy cream, vanilla extract, and ¼ cup of sugar being beaten to medium peaks. Mascarpone is added and gently stirred until the mixture is smooth, ready to be combined with the egg yolks.
  • Mix espresso and Irish cream in a shallow bowl.
    A shallow bowl on the white marble cooktop filled with freshly brewed espresso and Irish cream liqueur, creating a rich, aromatic soaking liquid for the ladyfingers.
  • Sprinkle cocoa powder evenly over the bottom of your baking dish.
    The bottom of a baking dish on the white marble cooktop, evenly dusted with a thin layer of cocoa powder, providing the base layer for the tiramisu.
  • Dip each ladyfinger in the espresso mixture, counting to 3 on each side, and layer them in the dish.
    A hand dipping each ladyfinger into the espresso mixture on the white marble cooktop, holding each side in the liquid for a count of three before layering them neatly in the baking dish.
  • Spread half the mascarpone mixture over the ladyfingers and dust with cocoa powder.
    The baking dish on the white marble cooktop, with a smooth layer of mascarpone mixture spread over the soaked ladyfingers, topped with an even dusting of cocoa powder for a rich chocolate layer.
  • Repeat with another layer of dipped ladyfingers, then top with remaining mascarpone mixture.
    A second layer of dipped ladyfingers arranged over the first mascarpone layer in the baking dish on the white marble cooktop, followed by the remaining mascarpone mixture spread smoothly on top, ready for the final dusting of cocoa.
  • Dust with cocoa powder, sprinkle chocolate shavings, and refrigerate for at least 6 hours (overnight preferred).
    The finished tiramisu in the baking dish on the white marble cooktop, topped with a final dusting of cocoa powder and a sprinkle of grated chocolate. The dish is covered and placed in the fridge to chill for at least 6 hours.
  • Serve in scoops or cut into squares for a beautiful presentation.
    A serving of tiramisu on a plate on the white marble cooktop, displaying layers of espresso-soaked ladyfingers, creamy mascarpone, and cocoa, ready to be enjoyed in decadent scoops or squares.
  • Enjoy the indulgent layers of coffee, cream, and chocolate in this classic tiramisu!