If you love classic tiramisu, just wait until you try it with a splash of Baileys. This rich and creamy no-bake dessert layers espresso-soaked ladyfingers with a velvety mascarpone filling that’s kissed with Irish cream liqueur. It’s indulgent without being fussy, perfect for dinner parties, holidays, or whenever you’re craving something sweet and a little grown-up.
I’m always drawn to creamy desserts, and tiramisu is the ultimate in creamy indulgence. I’ve been looking for an excuse to make one – and to put a little twist on it. This version gets an extra-delicious upgrade from Irish cream liqueur. It’s not overpowering, but it adds just the right touch of something special.
Don’t be afraid of all of the steps in this recipe. There might seem like a lot of things to do, but they are all very doable and just repeated in order to make layers. If you love tiramisu, you have to try it, you can do it!
Why You Will Love this Baileys Tiramisu
A Twist on a Classic – Irish cream adds a smooth, boozy note that elevates traditional tiramisu into something extra special, but it’s not so boozy that you can’t serve it to your family.
No-Bake and Easy to Assemble – No need to turn on the oven, this layered dessert comes together quickly and chills while you do other things.
Creamy, Dreamy Texture – The zabaglione, mascarpone and whipped cream filling is silky, rich, and perfectly balanced by the espresso-soaked ladyfingers.
Impressive but Low-Effort – It looks elegant and tastes like something from a fancy restaurant, but it’s surprisingly simple to make at home.
Perfect for Make-Ahead Desserts – Tiramisu gets even better after a night in the fridge, making it ideal for entertaining or planning ahead.
A Dessert Everyone Talks About – Creamy, coffee-kissed, and just a little boozy. This is the kind of dessert that will get you recipe requests every time.
Equipment Needed
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- Measuring Spoons
- Liquid Measuring Cups
- An 8×8 casserole dish or 9×13 Casserole Dish
- Hand Mixer (optional) or Whisk
- Small saucepan
- Large Mixing Bowls
Ingredients for Baileys Tiramisu
Egg Yolks – The base in the zabaglione – they are heated over a double boiler so they are not eaten raw
Sugar – Adds sweetness to the dessert
Irish Cream – gives that boozy delicious flavor
Mascarpone Cheese – A quintessential ingredient, provides thickness and stability to the filling and has a delicious creamy flavor.
Heavy Cream – adds a fluffy creaminess to the filling
Vanilla Extract – brings out the coffee flavor.
Espresso Powder – or Freshly Made Espresso – provides the coffee flavor, and moistens the ladyfingers.
Ladyfinger Cookies (Savoiardi Style) – becomes almost like a light cake-like filling.
Cocoa Powder – sprinkled on the top for garnish and chocolate flavor.
How to Make Baileys Tiramisu
See the recipe card at the bottom for full measurements.
Prepare your strong coffee, either an espresso, instant espresso, strong instant coffee, or strong drip coffee, and set aside to cool.
Making the Zabaglione
Place the egg yolks and sugar into a large heat proof bowl. Place this bowl over a double boiler that is just simmering and the water is not touching the bowl.
Use a hand mixer on low to continuously beat the mixture. After about 2 minutes, remove the bowl from the double boiler and use a rubber spatula to clean the edges of the bowl and then place back on the double boiler and continue beating. Alternatively, you can use a whisk. Continue heating the mixture and beating for about 8 more minutes. The mixture should reach about 145F and will have thickened.
Remove the bowl from the heat and set aside to cool.
In another large mixing bowl add in the mascarpone cheese. With a hand mixer beat the mascarpone cheese for about 30 seconds to break up any lumps.
Slowly pour in the heavy cream while continuing to beat with the hand mixer on medium speed. Then continue beating and pour in the vanilla extract.
Once all the heavy cream and vanilla has been added increase the speed to high and beat until stiff peaks form. Be careful not to overbeat the mixture or it will “break” see Pro Tips below. This is when the emulsion breaks and the fat and liquid separate. Set the bowl aside.
Once the zabaglione is near room temperature, stir in the Baileys and vanilla extract.
Fold the whipped cream/mascarpone mixture into the zabaglione by adding about 1/3 of the mascarpone/whipped cream to the zabaglione and stirring it in. Then add another 1/3 and fold it in, finally fold in the last 1/3. Set aside in the fridge.
Assembling the Baileys Tiramisu
I like to use an 8×8 casserole dish for this tiramisu so that each slice is thick and full of the creamy filling. But this can also be made in a 9×13 dish just as easily. With a 9×13, you end up with a higher ratio of lady fingers to creamy filling and the slices are not as tall obviously, but it is also delicious, so feel free to use what you have available.
In a shallow bowl, combine the strong coffee and Irish cream. Quickly dip each ladyfinger into the mixture – about 1-2 seconds per side – so they soften without becoming mushy. Arrange the dipped ladyfingers in a single layer on the bottom of your casserole dish, placing them close together in neat rows. If needed, break dry ladyfingers to fill in gaps or adjust the length for the final row.
Once the bottom has been layered with the ladyfingers, pour over half the mascarpone mixture and even it out with a rubber spatula or offset spatula.
Repeat another layer of coffee-dipped-ladyfingers on top of the mascarpone mixture in the same direction as the layer below.
Finally top with the last of the mascarpone mixture and smooth out the top.
Cover with a tight fitting lid or plastic wrap and allow it to set in the fridge overnight for best results. If time is of the essence, you can probably cut in to it after 4 hours in the fridge, but if it is falling apart you will need to chill it longer.
Once it is all set up sprinkle cocoa overtop, slice and serve. Enjoy!
Pro Tips Tricks and Substitutions
- Overbeating heavy cream and or mascarpone cheese will cause the emulsion to break leading to a separation of the fat and liquid. This is not good. It may be salvageable if it has just gone over. You can try to fold in a couple tablespoons of fresh heavy cream until the mixture becomes smooth again. If its far gone and has separated into butter and liquid, then there is nothing to be done but start over 😞.
- When folding in the the mascarpone-cream mixture into the zabaglione, be gentle with the folding in order to maintain the light airiness you created with the hand blender.
- You don’t want to add hot or overly warm zabaglione to your mascarpone/whipped cream or it will deflate it, and you will be left with a thin filling.
- The longer this tiramisu can chill in the fridge the better it will be for slicing, as well as the flavor. Time allows the flavors to meld to make it even more amazing!
FAQs
Can I make Baileys tiramisu ahead of time? Yes! Tiramisu actually tastes better when made ahead because the flavors have time to meld together. It’s best if chilled for at least 6–8 hours or overnight before serving.
What can I use instead of Baileys? You can substitute other Irish cream liqueurs, coffee liqueur (like Kahlúa), or leave the alcohol out entirely for a non-alcoholic version.
Can I freeze Baileys tiramisu? Yes, tiramisu freezes well. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
How long does Baileys tiramisu last in the fridge? It will stay fresh for about 4 days when covered and refrigerated.
What kind of coffee is best for tiramisu? Strong brewed espresso works best, but you can also use very strong coffee if you don’t have access to espresso.
What type of ladyfingers should I buy? I have seen two different types of ladyfingers in the stores near me. One is a soft cake type and you do not want this one – it will get way too mushy. Look for the ones labelled “savoiardi” that are more hard like a biscuit.
Baileys Tiramisu
Ingredients
Ladyfinger Coffee Dip
- 1/2 cup water
- 3 teaspoons Instant Espresso Powder
- ¼ cup Irish Cream
- 24 individual Lady Fingers – see notes (Savoiardi style)
Filling
- 6 Large Egg Yolks
- ½ cup Sugar
- 16 oz Mascarpone Cheese
- 1 ½ cups Heavy Cream
- ¼ cup Irish Cream
- 1 teaspoon Vanilla Extract
Garnish
- Cocoa Powder
Instructions
- Prepare your strong coffee and set aside to cool.
Making the Zabaglione
- Place the egg yolks and sugar into a large heat proof bowl. Place this bowl over a double boiler that is just simmering and the water is not touching the bowl.
- Use a hand mixer on low to continuously beat the mixture. After about 2 minutes, remove the bowl from the double boiler and use a rubber spatula to clean the edges of the bowl and then place back on the double boiler and continue beating. Alternatively, you can use a whisk. Continue heating the mixture and beating for about 8 more minutes. The mixture should reach about 145F and will have thickened.
- Remove the bowl from the heat and set aside to cool.
- In another large mixing bowl add in the mascarpone cheese. With a hand mixer beat the mascarpone cheese for about 30 seconds to break up any lumps.
- Slowly pour in the heavy cream while continuing to beat with the hand mixer on medium speed. Then continue beating and pour in the vanilla extract.
- Once all the heavy cream and vanilla has been added, increase the speed to high and beat until stiff peaks form. Be careful not to overbeat the mixture or it will "break" see Pro Tips below. Set the bowl aside.
- Once the zabaglione is near room temperature, stir in the Baileys and vanilla extract.
- Fold the whipped cream/mascarpone mixture into the zabaglione by adding about 1/3 of the mascarpone mixture to the zabaglione and stirring it in. Then add another 1/3 and fold it in, finally fold in the last 1/3. Set aside in the fridge.
Assembling the Baileys Tiramisu
- I like to use an 8×8 casserole dish for this tiramisu so that each slice is thick and full of the creamy filling. But this can also be made in a 9×13 dish just as easily. With a 9×13, you end up with a higher ratio of lady fingers to creamy filling and the slices are not as tall obviously, but it is also delicious, so feel free to use what you have available.
- In a shallow bowl, combine the strong coffee and Irish cream. Quickly dip each ladyfinger into the mixture – about 1-2 seconds per side – so they soften without becoming mushy. Arrange the dipped ladyfingers in a single layer on the bottom of your casserole dish, placing them close together in neat rows. If needed, break dry ladyfingers to fill in gaps or adjust the length for the final row.
- Once the bottom has been layered with the ladyfingers, pour over half the mascarpone mixture and even it out with a rubber spatula or offset spatula.
- Repeat another layer of coffee-dipped-ladyfingers on top of the mascarpone mixture in the same direction as the layer below.
- Finally top with the last of the mascarpone mixture and smooth out the top.
- Cover with a tight fitting lid or plastic wrap and allow it to set in the fridge overnight for best results. If time is of the essence, you can probably cut in to it after 4 hours in the fridge, but if it is falling apart you will need to chill it longer.
- Once it is all set up sprinkle cocoa overtop, slice and serve. Enjoy!
Notes
- If preparing an 8×8 dish you will need 24 ladyfingers or one 7oz packet. If using a 9×13 dish you will need to buy two 7oz packets.
- Overbeating heavy cream and or mascarpone cheese will cause the emulsion to break leading to a separation of the fat and liquid. This is not good. It may be salvageable if it has just gone over. You can try to fold in a couple tablespoons of fresh heavy cream until the mixture becomes smooth again. If its far gone and has separated into butter and liquid, then there is nothing to be done but start over 😞.
- When folding in the the mascarpone-cream mixture into the zabaglione, be gentle with the folding in order to maintain the light airiness you created with the hand blender.
- You don’t want to add hot or warm zabaglione to your mascarpone/whipped cream or it will deflate it, and you will be left with a thin filling.
- The longer this tiramisu can chill in the fridge the better it will be for slicing, as well as the flavor. Time allows the flavors to meld to make it even more amazing!
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