Irish Cream Tiramisu

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Preparation: 35 minutes
Cook: 0 minutes
Servings: 8 


-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 


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 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 mixture until soaked through. Don’t oversoak, as the ladyfingers will fall apart. A little tip: 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 then sprinkle the shaved chocolate. Refrigerate for at least 6 hours or even overnight.  

Original Recipe  

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