Baileys Tiramisu
Oh hello! It’s me here coming with some heat or should I say coffee heaven? It’s my Baileys Tiramisu recipe, one that’s classic, requires very little effort, and is purely delicious! I’ve been obsessed with Baileys lately. It’s become my ‘drink while you cook'‘ treat and its too bad. With all of the calories and the sugar in that bottle, I’m going downhill. Like a big bowling ball that rolls down from plumpness lol. Anyways, I love it so much that I threw it in my classic Tiramisu recipe along with some whiskey and yum! The results were delicious.
Here are a few ground rules that will help making this a success:
Use a baking dish for layering. Cute single cups are also great for hosting.
Dip the ladyfingers in pretty quickly into the Baileys/coffee mixture. They’re very porous and will fall apart if you leave it in the mixture for too long
When layering the ladyfingers, place them rounded side up at the bottom of the baking dish
To finish off this amazing dessert, I recommend grabbing your fav chocolate bar. I used milk chocolate to shave on top but you’re free to use whatever you like. I imagine a mixture of dark, milk, and white chocolate on top would be amazing. Use a potato peeler to shave off the chocolate into curls.
Ok now let’s get to it!
Ingredients:
For the Cream Mixture:
4 large egg yolks
½ cup of granulated sugar, divided in two portions
¾ cup heavy cream
1 tablespoon of vanilla extract
1 cup mascarpone (about an 8 ounce container)
To build the Tiramisu:
1 ¾ cups good espresso or very strong coffee, freshly brewed
2 tablespoons of scotch whiskey like Jameson or Rum
2 tablespoons of Baileys Irish Cream
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers
1 bittersweet, white, or milk chocolate bar, for shaving
Directions:
First, we’re going to whip our egg yolks and sugar to create a creamy mixture. With an electric mixer, whip together egg yolks and 1/4 cup of sugar. You’re going to whip the mixture until you get a very pale yellow color and the mixture is nice and fluffy. It should have doubled in size. You should have a slight drip on the beaters when lifting up from the bowl. Transfer mixture to a large bowl and set aside. Wipe your bowl. We’re going to reuse it for the heavy cream mixture next.
Now we bring in the heavy cream. In the medium bowl, you wiped clean, whip your heavy cream, and remaining 1/4 cup sugar until it creates soft-medium peaks. Then, add your mascarpone. Whip until it creates a soft, spreadable mixture with medium peaks. Now, we fold the mascarpone mixture into the sweetened egg yolks until combined by going over and around with a spatula. Do not mix! We want to keep this fluffy so folding is key!
Next, we make our coffee dip for our ladyfingers. Combine freshly brewed espresso, Baileys and rum (or scotch whiskey if that’s what you’re using) in a shallow bowl.
Now we layer! Grab a sifter and add one tablespoon of your unsweetened cocoa powder and dust the bottom of the baking dish you wish to use. Working one ladyfinger at a time, you’re going to quickly dip each ladyfinger in the expresso/Baileys/rum mixture and place them round side up in your dusted cocoa baking dish. Repeat until you cover the bottom of your baking dish with an even layer of ladyfingers. Then we add in your mascarpone layer. Use half of your Mascarpone mixture on top of the layered ladyfingers. Use s knife or spatula to evenly spread the mixture. Last, repeat the same process by dipping in more ladyfingers and add the remaining Mascarpone mixture on top as well.
To finish it off, we top it with more cocoa powder! Dust the remaining tablespoon of cocoa powder over top. Then, to make it magical shave some of your favorite chocolate on top with a potato peeler by creating little curls. Cover with plastic wrap or aluminum foil and store in your fridge for about 5 hours or overnight for the best results before serving and enjoying.