Luscious, boozy, and irresistibly decadent, this Irish Cream Tiramisu won’t disappoint you.
Hello, my friends. How are you doing? Would you like to celebrate the last day of January with something utterly delicious? I got this covered. Irish Cream Tiramisu is a perfect dessert for any occasion, from the celebrating the middle of the week to the celebrating Valentine’s day.
I’ve got to confess, though. I wasn’t fully sure if I should post this recipe, and honestly, I was about to discard the pictures. I simply didn’t like them. In my book, they turned out too boring and all identical. On the other hand, I find photographing tiramisu a challenging task as I don’t believe some/many of props will make the pictures better. Perhaps, tiramisu needs a minimalistic style.
Anyway, having had those thoughts and doubts, I finally decided I should introduce this Irish Cream Tiramisu to you. This dessert is so rich and delectable that it would be callous to hide it from you. We enjoyed it two months ago – now it’s your turn. How generous of me, isn’t it?
Irish Cream Tiramisu
I could write an ode saying how amazing this tiramisu. But unfortunately (or likely, fortunately), I am not a writer. Besides, you don’t really need to have a full description of this. Because – I am sorry – this is the Tiramisu after all! And importantly, it has a very lovely boozy twist. Irish cream. I think that Irish cream is getting more popular than lavender on this blog. I need to count the total number of lavender and Irish cream recipes :)
Please note I’ve used the raw egg yolks as I cannot imagine tiramisu without them. Since we don’t eat this dessert often, there’s a good chance I won’t die (Indeed, I believe consuming raw eggs isn’t that dangerous as it used to be). However, if you have any concerns, please adjust the recipe or just don’t add the yolks. Also, I have simplified the idea as I don’t use egg whites.
And certainly, this yummylicious Irish Cream Tiramisu will be the perfect dessert for a romantic evening.
- 1 cup strong fresh coffee
- 2/3 cup Irish cream (for coffee)
- 700 gr. mascarpone, at room temperature
- 4 yolk eggs
- 1/3 cup irish cream (for mascarpone)
- 1/2 cup powdered sugar or a bit more, to taste
- 1 tsp vanilla extract
- about 400 gr. ladyfinger cookies
- dark cocoa powder, for dusting
- Combine the coffee with 2/3 cup of Irish cream (Add 1/3 more cup for a more pronounced flavor).
- Place the mascarpone in a large bowl and beat at low speed, 30 seconds.
- Fold in the egg yolks and beat for about a minute.
- Add in the 1/3 cup of Irish cream and powdered sugar and continue beating at low speed for about 2 minutes.Try and add more powdered sugar if desired.
- Take a large trifle bowl (or any other deep bowl) and place some mascarpone cream on the bottom.
- Dip one cookie in the coffee and place in the bowl. If you like a drier version, dip a cookie for a second, if you prefer a moister version (like this one), keep it in the coffee for longer time. Personally, we like tiramisu/trifle very moist, so I dip cookies for 3-5 seconds and then additionally drizzle with more coffee after placing them into the bowl.
- Repeat until you have the layer of cookies.
- Spread a good amount of the cream over the cookies. Depending on how shallow your form is, you might have 2-4 layer. The last year should be mascarpone.
- Refrigerate for at least few hours - better overnight.
- Sprinkle with cacao powder before serving.