Baileys Tiramisu Recipe

Slice of Tiramisu with Baileys served on a on plate with Green and Gold tea cup in background.

Print Recipe

5 from 1 vote

A sweet and simple tiramisu recipe using Baileys Irish Cream (and no egg).

Prep Time10

Resting time12

Total Time12 10

Course: Dessert

Cuisine: Australian, Irish, Italian

Servings: servings

Calories: 473kcal

Author: Libby Hakim

Equipment

baking dish or tray (approx 2 litre capacity)

Ingredients

200 grams Italian Sponge Fingers (Savoiardi/Lady Fingers)
250 ml black coffee
200 ml Baileys Irish Cream
250 grams mascarpone
300 ml thickened cream
½ cup icing sugar / confectioners sugar (80 grams)
1 tablespoon cocoa

Instructions

Combine coffee and Baileys. Soak half of the sponge fingers in the mixture for a few minutes and then layer on the bottom of the dish. Cut the sponge fingers if necessary to create an even layer. Spoon a few tablespoons of the liquid over the sponge fingers.
Whip thickened cream until soft peaks form. Add the icing sugar and mascarpone and then beat until combined.
Spread half of the cream mixture on top of the sponge finger layer.
Soak the remaining sponge fingers for a few minutes. Arrange in a layer on top of the cream. Spoon a few tablespoons of the liquid over the sponge fingers.
Spread the remaining cream mixture on top of the second sponge finger layer.
Cover with lid or food wrap and place into fridge to rest overnight. At the very minimum, it needs 6 hours in the fridge.
When ready to serve, dust with cocoa powder.

Notes

Storing:

Store in the fridge. If consistently refrigerated and cream is fresh when first made, tiramisu should last a few days in the fridge.

Freezing:

It's best fresh, however you can freeze fresh tiramisu for up to a couple of months if wrapped well.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Remember, this dessert needs 6 hours in the fridge at an absolute minimum before serving.

Nutrition

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