Decadent Irish Cream Tiramisu
A rich and creamy twist on classic tiramisu featuring Irish cream liqueur and espresso-soaked ladyfingers, perfect for impressing guests with an easy homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- 24 ladyfingers (7-8 ounces / 200-230 grams)
- 16 ounces (450 grams) mascarpone cheese
- ½ cup (120 ml) Irish cream liqueur
- 1 cup (240 ml) espresso or strong coffee, cooled
- 4 large egg yolks, room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (240 ml) heavy cream, chilled
- 2 tablespoons unsweetened cocoa powder, for dusting
- 1 teaspoon vanilla extract
Instructions
- Brew 1 cup (240 ml) of espresso or very strong coffee and set aside to cool completely (about 15 minutes).
- In a heatproof bowl, whisk together 4 large egg yolks and ½ cup (100 grams) granulated sugar. Place over simmering water (double boiler) and whisk constantly for about 5 minutes until thickened and pale yellow. Remove from heat and cool to room temperature.
- Fold 16 ounces (450 grams) mascarpone cheese gently into the cooled egg yolk mixture until smooth. Stir in ½ cup (120 ml) Irish cream liqueur and 1 teaspoon vanilla extract. Set aside.
- In a separate chilled bowl, whip 1 cup (240 ml) heavy cream until soft peaks form (3-4 minutes with electric mixer).
- Gently fold the whipped cream into the mascarpone mixture in 2-3 additions using a rubber spatula to maintain airiness.
- Quickly dip each ladyfinger into the cooled espresso for 1-2 seconds and lay in a single layer at the bottom of a 9×9 inch (23×23 cm) dish.
- Spread half of the mascarpone cream mixture evenly over the ladyfingers and smooth the top.
- Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top and smooth the surface.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top evenly with about 2 tablespoons of unsweetened cocoa powder using a sifter.
Notes
Do not over-soak ladyfingers; dip quickly for 1-2 seconds to avoid sogginess. Use fresh, room-temperature mascarpone and eggs for best texture. Whip cream to soft peaks only. Fold whipped cream gently into mascarpone mixture to keep it light and airy. Chill tiramisu for at least 4 hours or overnight for best flavor and texture. Use pasteurized eggs if concerned about raw eggs. Non-alcoholic and gluten-free substitutions are possible.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 375
- Sugar: 18
- Sodium: 90
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 23
- Fiber: 1
- Protein: 7
Keywords: Irish cream tiramisu, tiramisu recipe, Irish cream dessert, easy tiramisu, homemade tiramisu, Irish cream liqueur dessert, espresso tiramisu