Print

Irish Cream Tiramisu

Print Recipe

  • Author: Marisa Guerra
  • 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
  • 1/3 cup Irish cream liqueur

Assembly

  • 7 oz package of ladyfingers
  • 1 ½ cup brewed espresso, cooled
  • 1/4 cup Irish cream liqueur
  • 21 grams (¼ cup) unsweetened cocoa powder, plus more for topping

Instructions

Mascarpone Cream

  1. Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
  2. Add in mascarpone and salt and continue to mix until thickened and well combined.
  3. Add in cream and Irish cream and mix until thickened and fluffy.
  4. Transfer to a pastry bag.

Assembly

  1. Whisk together the cooled espresso, cocoa, and Irish cream in a shallow bowl.
  2. 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.
  3. Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula.
  4. Repeat with another layer of lady fingers followed by another leveled layer of mascarpone. Dust the top with an even layer of cocoa powder.
  5. 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.

Find it online: https://marisabakes.com/2026/03/12/irish-cream-tiramisu/