Irish Cream Tiramisu


Serves 12


  • 9 teaspoons instant espresso powder dissolved in 350ml or 1½ cups water (cooled)
  • 250 ml baileys
  • 400 grams savoiardi (ladyfingers) biscuits
  • 2 large eggs
  • 75 grams caster sugar
  • 500 grams mascarpone cheese
  • 2 ½ teaspoons cocoa powder


  1. Combine the coffee with 175ml (¾ cup) of Baileys in a shallow bowl. Dip the biscuits into the liquid, let them soak on each side to become damp but not soggy. Line the bottom of a 22cm (8½ inch) square glass dish with a layer of biscuits.
  2. Separate the eggs, keeping one egg white in a separate bowl. Whisk the two yolks with the sugar until thick and light yellow, next fold in the remaining 75ml (¼ cup) of Baileys with the mascarpone to make a light, mousse mixture.
  3. Whisk the one egg white until frothy and thick – a balloon whisk is recommended (this will help not to over-whisk the egg white). Fold the egg white into the mascarpone mixture, then spread half on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi (ladyfingers), then top with the final mascarpone mixture, that is now folded with egg white.
  5. Cover the tiramisu with clingfilm, then place in the fridge to set overnight. When preparing to serve, simply press the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Nutritional Info:

Special Diets:

Leave a Reply

Your email address will not be published. Required fields are marked *