Baileys Tiramisu That’ll Wow Your Friends: Easy, Fun Recipe
Let’s Chat Over Baileys Tiramisu (and Maybe a Cup!)
So here’s the thing—I’ve always loved tiramisu. There’s just something about coffee, cocoa, and creamy things that makes me forget all my troubles. (Or at least, until the dishes start calling.) But one evening after a rather, um, spirited Zoom call with my mates, I wondered—what if I added a little Baileys to the mix? Well, let’s just say my tiramisu has never been the same since, and neither have my friends. Also, I spilled some on my favorite jumper that first time, but honestly, it was worth it.
Why You’ll Love This (I Swear By It)
I make this when life needs a little cheering up—or when I want to impress without going full Masterchef. My family goes bananas for it, mainly because it feels fancy but is super low-effort. (Except for that one time I tried to replace the mascarpone with Greek yogurt—don’t do it.) And honestly? It’s a midweek treat too, not just special occasions. The booze adds a cheeky note and, when you need dessert now, it’s much less stress than something like a cake or pie. Plus, you can sneak a taste while assembling and no one will ever know. Or maybe they will?
What You’ll Need: Ingredients (And Some Swaps!)
- 250g mascarpone (I’ve used cream cheese in a pinch—it works, just a little more tangy. My cousin swears by a 50-50 mix, too. Up to you!)
- 3 eggs, separated (or, you can use those pasteurized liquid whites if you’re squeamish about raw eggs. I won’t judge.)
- 80g sugar (granulated, but I once used caster sugar because it’s what I had. Didn’t notice much difference)
- 200ml strong coffee, cooled (I use whatever’s left at the bottom of the pot. Instant or espresso is fine; decaf if you must)
- 100ml Baileys Irish Cream (or another coffee liqueur if Baileys is out—or even Kahlúa. I sometimes use a splash more, but you do you!)
- 200g ladyfingers (savoiardi—I get whatever is on sale. Homemade sounds lovely, but…)
- Cocoa powder for dusting
How I Actually Make Baileys Tiramisu
- Make the cream. Separate your eggs (not easy for clumsy people like me, but you’ll get the hang of it). Whisk whites ‘til stiff peaks form. In a big bowl, whisk yolks with sugar until pale and a bit fluffy—arms will ache but think of it as bonus exercise.
- Mix in mascarpone. Fold mascarpone into the yolky-sugary mix. Go gently. The first time I did this, it looked lumpy—don’t worry if that happens, keep folding and it’ll smooth out.
- Add the whites. Fold the whipped whites into the mascarpone thing. It’ll look huge and a bit wobbly. If you want to taste-test, do it now, just not with the same spoon (mum’s voice in my head; hygiene and all that).
- Mix coffee and Baileys. Dump the cold coffee into a shallow dish, pour in Baileys, and give it a swirl. I sometimes add a bit of sugar here too if the coffee’s too strong. Actually, I find it works better if you let the coffee sit a bit so it’s really cold, otherwise the ladyfingers go mushy super fast.
- Layer it up. Quickly dunk each ladyfinger into the coffee-Baileys party. Not too long or they’ll dissolve—like, half a second, dip-flip-done. Pop them in a dish (I use a glass one so I can stare at the layers). If you run out of space, just break a few to fit. Cover the bottom, then swoosh over half the cream mixture.
- Repeat. More dipped ladyfingers, more cream on top. Finish with a solid, dramatic dusting of cocoa powder. It always looks a bit messy, which to me is the charm.
- Chill out. Cover and pop in the fridge. Now, ideally, overnight for the best texture. But I’ve eaten it after four hours and, honestly, no one complained.
Stuff I Learned Along the Way
- If you use hot coffee, the biscuits melt like snow in Blackpool. Let it cool first.
- The extra Baileys on top is great, but don’t go mad or it’ll be a pudding rather than tiramisu. (Though I love both!)
- Sometimes I get little lumps in the cream—be patient, they’ll disappear if you keep folding slowly.
Trying Different Twists (And a Fail!)
- I tried using amaretti biscuits once—interesting, a bit too crunchy, honestly, so probably not again.
- I sometimes add a handful of roughly chopped dark chocolate between layers. Kids love it; adults too.
- Hazelnut liqueur instead of Baileys—sort of Nutella tiramisu vibes! Not bad at all.
What If You Don’t Have the “Proper” Equipment?
A fancy stand mixer is nice for egg whites, yes, but I’ve used a big bowl and a balloon whisk with no issues besides a sore arm. Even a fork in a jam-jar works, just takes ages. For the dish, anything deep-ish and wide is fine—I used a ceramic roasting tin last Christmas and it worked a treat.
Storing Your Masterpiece
Wrap it up with cling film and stick it in the fridge. It’ll last easily two days (supposedly up to four), but honestly, in my house it’s gone by the next morning. Leftovers make for a legend of a breakfast, by the way, if you’re feeling brave.
When to Serve and How (My Two Cents)
I slice big slabs for dessert, no fancy fuss. Sometimes we eat it straight form the tray with spoons—no shame there. If it’s a special occasion, a few fresh raspberries on top look great, but most days it’s just all about that cocoa dusting. My nan likes hers with a shot of espresso on the side—I prefer an extra glug of Baileys (surprise surprise).
Pro Tips I’ve Learned (The Hard Way)
- I once tried making this in a rush and didn’t chill it long enough—yep, soupy city. Give it time to set.
- If you over-soak the ladyfingers, everything turns to mush. Dip quick. And don’t get distracted by group chats (guilty!).
- Don’t skimp on the cocoa powder on top; it makes it look a million times better, even if you’re a messy cook like me.
Questions I Actually Get Asked (A Lot!)
- Can I make Baileys Tiramisu ahead? – Absolutely, in fact, it’s better the next day. I know it’s tempting to dig in, but wait. Unless patience isn’t your thing, in which case—just go for it.
- Will kids be okay eating this? – Well, there is booze in it, so probably not. I did try a kid-friendly version with chocolate milk instead of Baileys once; the kids loved it, adults found it a bit dull.
- What if I can’t find ladyfingers? – You can use sponge cake cut into fingers, or even those soft trifle sponges. One time I used stale brioche—bit odd, but did the trick.
- How strong is the Baileys flavor? – Not knock-your-socks-off boozy, but you definitely taste it. Add more (or less) to your liking.
- Can I freeze it? – On second thought, I don’t recommend it; the cream gets weirdly grainy when defrosted.
A little digression (while the tiramisu sets): Have you ever just stopped and looked at your kitchen after a baking session and wondered how flour ended up on your socks? Happened to me last week. Life’s mysteries, eh?
Helpful resources: BBC Good Food Tiramisu for alternative approaches, and I learned how to blitz espresso from JavaPresse (pretty handy, actually).
Ingredients
- 1 cup strong brewed coffee, cooled
- 1/2 cup Baileys Irish Cream
- 24 ladyfinger biscuits
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1/3 cup granulated sugar
- 2 large egg yolks
- 2 tbsp cocoa powder, for dusting
Instructions
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1In a shallow dish, combine the brewed coffee and Baileys Irish Cream. Set aside.
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2In a bowl, whisk the egg yolks and sugar together until pale and creamy. Gently fold in the mascarpone cheese until smooth.
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3In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the mascarpone mixture until fully combined.
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4Quickly dip each ladyfinger into the coffee-Baileys mixture, ensuring they are soaked but not soggy. Arrange half of the soaked ladyfingers in the bottom of a serving dish.
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5Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture.
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6Cover and refrigerate for at least 4 hours or overnight. Before serving, dust the top with cocoa powder.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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