Irish Cream Tiramisu
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Whip up this Irish Cream-infused tiramisu from Nigella Lawson—a dinner party favorite that’s ridiculously easy to assemble in just 20 minutes!
If you’re a fan of Baileys Irish Cream, you’ll love this fun twist on the Italian dessert tiramisu from one of my all-time favorite cookbooks, Nigella Express by Nigella Lawson. The first time I made it, my husband proclaimed it one of the best desserts he’d ever had. Since then, it’s become a dinner party regular at our house. With layers of espresso and Baileys-soaked ladyfingers and light mascarpone cream, it looks and tastes impressive yet is almost ridiculously easy to make (and I love that it’s a no-bake dessert). You spend 20 minutes putting it together, then just pop it in the fridge overnight.
“Excellent recipe! My favorite tiramisu recipe ever. Turned out beautiful, smooth, and creamy.”
What You’ll Need To Make Irish Cream Tiramisu
- Espresso: Soaks the Savoiardi cookies, infusing them with rich coffee flavor, a staple element of tiramisu. Very strong black coffee will also work here.
- Baileys Irish Cream: A liqueur that adds a luxurious and indulgent twist to the classic tiramisu, imparting creamy richness and a hint of Irish whiskey flavor. You can use Baileys in other desserts, like mudslides, Baileys chocolate truffles, or Baileys cheesecake marbled brownies. You can replace the Baileys with rum, marsala, or sweet wine (or for a non-alcoholic alternative, heavy cream).
- Savoiardi Cookies: Also called ladyfingers, these crisp cookies serve as the base, soaking up the coffee and Irish cream mixture to create layers of flavor and texture. You can find them in the cookie aisle of your supermarket. Do not use the soft spongecake ladyfingers sold in the bakery section.
- Eggs: Used to make a light and airy zabaglione custard, adding richness to the mascarpone cheese layer.
- Superfine Sugar: Adds sweetness to the mascarpone cheese layer. Superfine sugar is used here as it dissolves more quickly than granular sugar. See the FAQ’s for more details.
- Mascarpone Cheese: Provides the creamy, luscious texture characteristic of tiramisu and forms a smooth layer between the coffee-soaked cookies.
- Natural Unsweetened Cocoa Powder: Dusts the top of the tiramisu, adding a bitter contrast to the sweetness and enhancing the dessert’s visual appeal.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining 3/4 cup of the Baileys with the espresso or strong coffee. Set that aside.
Next, in a mixing bowl, separate the eggs, keeping only one of the whites. Whisk the egg yolks and sugar until thick and pale.
Then add the mascarpone and remaining Baileys.
Whisk until the mixture is smooth.
In a separate bowl, whisk the egg white until soft peaks form when you lift the whisk out of the bowl.
Using a rubber spatula, fold the egg white into the mascarpone mixture. Set aside.
Now, time to assemble the tiramisu. Dip the lady fingers, one at a time, into the espresso/Baileys mixture. Only dip it for 2 to 3 seconds, until just damp but not soggy.
Arrange the espresso-dipped ladyfingers in a baking dish.
Top with half of the mascarpone cream and another layer of dipped cookies.
Spread the remaining mascarpone cream over top.
Cover with plastic wrap and chill until the cream is set, at least 8 hours or overnight. When ready to serve, place the cocoa powder in a fine sieve and dust evenly over top. Cut into squares and serve.
Make-Ahead and Freezing Instructions
It is necessary to make tiramisu ahead of time, as it requires refrigeration for 8 to 10 hours or overnight to allow the flavors to meld. You can also prepare it up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Like chocolate mousse, tiramisu is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Superfine sugar is a type of granulated sugar with a very fine texture. It’s finer than regular granulated sugar but not as fine as powdered sugar. Superfine sugar dissolves more quickly than regular granulated sugar, making it ideal for use in recipes where you want a smooth texture, such as meringues (like this pavlova), cocktails (like these mojitos), and tender cookies (like these nutty jam thumbprints). If you don’t have superfine sugar, you can make your own — just process regular granulated sugar in a food processor for 30 seconds until fine.
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Irish Cream Tiramisu
Whip up this Irish Cream-infused tiramisu from Nigella Lawson—a dinner party favorite that’s ridiculously easy to assemble in just 20 minutes!
Ingredients
- 1½ cups espresso or very strong black coffee, cooled
- 1 cup Baileys Irish Cream, divided
- 14 oz (or two 7-ounce packs) Savoiardi cookies or ladyfingers (see note), although you won't use all of them
- 2 large eggs
- ⅓ cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine)
- 1 pound mascarpone cheese
- 2½ teaspoons natural unsweetened cocoa powder, such as Hershey's
Instructions
- Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside.
- Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth.
- In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl (you can do this by hand with such a little amount). Fold the egg white into the mascarpone mixture. It will seem thin but don't worry: it will set up in the fridge.
- Dip the cookies, one at a time, into the espresso/Baileys mixture; let them soak just long enough to become damp but not soggy. Line the bottom of a 9-inch square glass dish (or 7x11-in rectangular dish) with a layer of soaked cookies, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked cookies, then top with the remaining mascarpone mixture. Cover the dish with plastic wrap and leave in the fridge until the mascarpone mixture is set, 8-10 hours or overnight.
- When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu.
- Note: Savoiardi cookies are also called ladyfingers. But be sure to buy crisp cookies -- not the soft sponge cake ladyfingers sold in the bakery section of the grocery store.
- Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (12 servings)
- Calories: 392
- Fat: 26g
- Saturated fat: 14g
- Carbohydrates: 31g
- Sugar: 11g
- Fiber: 0g
- Protein: 6g
- Sodium: 269mg
- Cholesterol: 108mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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So delish! I love your step by step instructions and pictures. I’ll be making this again for sure. Made a perfect dessert for Christmas Eve – thank you!! Jo
Hi, I am just wondering if I make this on Christmas Eve, will it be ok for Boxing Day? Thanks Clare
Hi Clare, Yes that should be fine.
Hi Jenn – hoping to make this soon, but the crisp ladyfingers aren’t available where I live. I found soft ones, however. Any tips? Thanks!
Hi Sarah, I don’t recommend the soft ladyfingers. If you’re really determined to make the recipe, you can order them online from a place like Amazon. Some people have also mentioned that they’ve found them at Italian markets (if you happen to have one nearby).
Hi, this is last minute but I’m hoping to make this tonight. I have a bottle of Bailey Espresso Creme and wondered if it would be ok to use instead of regular Baileys? If so, should I adjust the coffee component meaning would it be too strong using espresso coffee in addition to the coffee flavoured liquor? I wondered if I should used strong regular coffee instead.
Yes, it’s fine for you to use the Espresso Creme and I would use the strong coffee instead of the espresso. Please LMK how it turns out!
Hello! You are my go-to-first for all recipes. I am making this for my mom’s 75 bday. She loves Tiramisu. 1)Because it is a daytime party, and the guests have to drive home afterward, can I reduce the amount of baileys by 25-30%? 2) I saw some other recipes that used other alcohols like sweet wine or marsala or rum. Have you made this with any other alcohol types? Thank you!
Hi Chitra, So glad to hear my recipes are go-to’s for you! You can cut back on the Baileys and substitute that liquid with heavy cream, but I don’t think the alcohol in here will have any impact on those that eat it. And, yes, you can replace the Baileys with rum, marsala, or sweet wine. Hope that helps!
Excellent recipe! My favorite Tiramisu recipe forever. Turned out beautiful, smooth and creamy.
Firmed up nicely in the fridge and was not mushy. Made enough for a 9″x 13″ pyrex.
Didn’t need a hand blender and was able to whisk the filling. Magic bulleted heavy whipping cream to make whipped cream and added to the filling. Love the Baileys addition.
Like the idea of only 2 eggs and sugar amount. Some recipes have so many eggs they could make omelettes!
Thank you!
Hi Jenn,
I have just made the tiramisu and must have done something wrong as I didn’t have enough ladies fingers for the size of the dish.
I bought a new dish measuring 23 cm x 17cm which is less than the recipe states (inside base measurements) and a 300 gr packet of biscuits (which is more than recipe states). There were 20 biscuits in the packet. I was short about 4 biscuits. I’m sure it will be delicious but intrigued about the measurements? Any suggestions please? Thanks so much.
Hi Anne, that’s a head-scratcher to me as, if anything, you should’ve had some left over. I wish I could help but it’s a bit of mystery — I’m sorry I can’t be more helpful!
Thanks Jenn. I’ll try to make it again! Everyone raves about it….I don’t want to miss out!
Anne, I hope you have better luck next time around!
This was totally delicious, delightful and a big hit. Thanks for sharing the recipe! Based on other reviews, I made 2/3 of the recommended Bailey’s and coffee mixture for the dipping liquid and that was just about the right amount. For my serving dish I needed only one package of ladyfingers and the balance between layers was perfect.
My problem came with the half of the family who will not touch coffee and claim to notice even a drop or two in a luscious chocolate icing. So, with your recipe as a base, I made a raspberry/white chocolate “tiramisu”. For the dipping liquid I used 1/2 cup of sugar dissolved in about 3 Tbsp boiling water and then added 1/3 c Grand Marnier and !/3 cup whole milk. Next a raspberry layer of 12 oz. macerated frozen, drained raspberries with a bit of sugar. For the custard layer I subbed Grand Marnier for the Bailey’s and added about 4 ounces melted white chocolate. I garnished it all with fresh raspberries, white chocolate curls and powdered sugar. It was also delightful and perhaps his idea would be helpful to others with the same “coffee” problem.
Thanks, as always, for the great recipes. 😊
OMG!!!! This was soooo good. Made this for St Patty’s day for my wife and I and it came out absolutely delicious !! Only problem was (and my ladyfingers may be bigger) I could only fit one package of ladyfingers in a 7×11 casserole. We tried it with and without the cocoa on top and it was delicious either way. I still have never had a bad recipe from Jenn Segal. Nigella Lawson also has our favorite brownie recipe. Will be making this again for ANY reason!
Hello, Jenn,
I enjoy seeing and trying your creative recipes! I wanted to comment on using the raw eggs. When I make tiramisu, I usually make a zabaglione from the eggs, sugar and booze, then no one has to worry about eating raw eggs. Would that technique work for this recipe, do you think? Another thing I do is to use decaffeinated espresso coffee because I am usually serving this dessert for an evening dinner party and wouldn’t want to make my guests have a sleepless night on account of enjoying the tiramisu. Thanks for your great website, photos and recipes!
Hi Karen, so glad you enjoyed the recipes! Unfortunately, I don’t think the technique that you’re suggesting will work here. I’m sorry!
Tiramisu is such a premium and expensive dessert so I love that I can make this at home. Some of my family members can’t eat eggs so I had to replace it with heavy cream. Still was a hit and now a family favorite. Thank you Jenn for your fabulous recipes and hard work!