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Irish Cream Tiramisu

by . Featured in NIGELLA EXPRESS
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Introduction

I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke - "Did you hear the one about the Irishman and the Italian...?" - and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.

I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke - "Did you hear the one about the Irishman and the Italian...?" - and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.

Irish Cream Tiramisu
Photo by Lis Parsons

Ingredients

Serves: 12

Metric Cups
  • 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
  • 250 millilitres baileys
  • 400 grams savoiardi biscuits
  • 2 large eggs
  • 75 grams caster sugar
  • 500 grams mascarpone cheese
  • 2½ teaspoons cocoa powder
  • 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
  • 1 cup baileys
  • 14 ounces savoiardi cookies
  • 2 large eggs
  • ⅓ cup superfine sugar
  • 1 pound mascarpone cheese
  • 2½ teaspoons unsweetened cocoa

Method

  1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
  2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
  3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
  5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
  1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
  2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
  3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
  5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.

Tell us what you think

What 29 Others have said

  • First time I have made Tiramisu and it went down well with large family gathering on New Year's Day. I used chocolate baileys as a slight twist and everyone thought it was great.

    Posted by strawdot on 3rd January 2018
  • This is a brilliant twist on a classic dessert!

    Posted by RobyH on 30th December 2017
  • I never made one without Bailey's. I always used this ???? previous recipes I saw used the cream or creme fraiche....so much easier this way. I did before do it with melted Chocolate on top of both layers of mascarpone instead of cocoa dusting

    Posted by Micike on 30th December 2017
  • I love this tiramisu. Have made it several times for Italian friends and they always request it whenever they come for dinner! The liquid for the sponges is too much though, so I always use half the amounts given. Wonderful crowd pleasing dessert!

    Posted by Gollygosh on 31st December 2016
  • Best. Dessert. Ever. It's sooo good, thank you or this recipe!!

    Posted by Susanneisabel on 16th June 2016
  • I did a trial run of this last night, I'm going to make it for Christmas as a gift to my sister and brother in law, I got in from work today and remembered it, had a slice and Omg it's really beyond delicious! Remember to leave it overnight after making it, otherwise the sponge fingers are not soft. Great family dessert!

    Posted by RosieStephenson on 19th December 2015
  • Hi Can this tiramisu be frozen?

    Posted by KimLondon on 24th November 2012
  • hi nigella,is there a way to to make this without using eggs:)))))

    Posted by nruthya on 7th October 2012
  • Hello! I tried your recipe 2 days ago, it was the first time I did a tiramisu, and I'm not very much into pastry.. I got the tiramisu at a friend's house where I was invited for New Year's Day gathering, and they said was the best dessert of the day (there were plenty of desserts, like tarts, cakes, profiterol, greek desserts, etc). Thanks! (I did some for my house too, I ate the half of it!)

    Posted by stagianna on 3rd January 2015
  • I'm very excited to try this recipe out on friends of mine who are an Irish-Italian couple, and on my sister. who lived in Milano for many years!

    Posted by AineNiB on 12th November 2014
  • Made this a few times now as always seem to have some baileys in the cupboard! It is lovely! Although I find I do not need so much liquid and now half the quantities. A firm favourite and so quick and easy!

    Posted by Juliap7 on 1st May 2014
  • This is really excellent, so decadent and very easy to make. I used 750 gms of Mascarpone rather than 500g as I thought the consistency of the filling was too thin otherwise. Would also be good made in individual trifle bowls.

    Posted by samw17 on 24th March 2014
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