Tiramisu is already great on its own, but it's even better with Irish cream. This Irish Cream Tiramisu has layers of espresso, cocoa, and Irish cream soaked ladyfingers and the most delicious Irish cream flavored mascarpone cream. It's topped off with a dusting of cocoa powder as a finishing touch.
The tiramisu chills for at least 6 hours, if not overnight, so the ladyfingers have time to absorb the moisture. You're going to love it!
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
Add in mascarpone and salt and continue to mix until thickened and well combined.
Add in cream and Irish cream and mix until thickened and fluffy. Transfer to a pastry bag.
Whisk together the cooled espresso, cocoa, and Irish cream in a shallow bowl.
Quickly dip each lady finger in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula.
Repeat with another layer of lady fingers followed by another leveled layer of mascarpone.
Dust the top with an even layer of cocoa powder. Chill overnight or for at least 6 hours. Enjoy!
Irish Cream Tiramisu
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Total Time: 6 hours and 30 minutes
- Yield: 6-10
- Category: Dessert
Ingredients
Mascarpone Cream
- 6 pasteurized egg yolks*
- 111 grams (½ cup, 1 tbsp) granulated sugar
- 18 oz mascarpone cheese, cold
- ¼ tsp salt
- 339 grams (1 ½ cups) heavy whipping cream, cold
- ⅓ cup Irish cream liqueur
Assembly
- 7 oz package of ladyfingers
- 1 ½ cup brewed espresso, cooled
- ¼ cup Irish cream liqueur
- 21 grams (¼ cup) unsweetened cocoa powder, plus more for topping
Instructions
Mascarpone Cream
- Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
- Add in mascarpone and salt and continue to mix until thickened and well combined.
- Add in cream and Irish cream and mix until thickened and fluffy.
- Transfer to a pastry bag.
Assembly
- Whisk together the cooled espresso, cocoa, and Irish cream in a shallow bowl.
- Quickly dip each lady finger in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
- Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula.
- Repeat with another layer of lady fingers followed by another leveled layer of mascarpone. Dust the top with an even layer of cocoa powder.
- Chill overnight or for at least 6 hours. Enjoy!
Notes
- *If you don't have pasteurized eggs, you can pasteurize them pretty quickly. Use the eggs immediately once you do this.
- Leftover tiramisu can be wrapped in plastic wrap and kept up to four days in the fridge.
- You might have a little bit of mascarpone mixture left over.
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