Irish Cream Tiramisu
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke — "Did you hear the one about the Irishman and the Italian...?" — and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke — "Did you hear the one about the Irishman and the Italian...?" — and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 12
- 350 millilitres cold strong black coffee or 9 teaspoons instant espresso powder dissolved in hot water and then left to cool
- 250 millilitres baileys
- 400 grams savoiardi biscuits
- 2 large eggs
- 75 grams caster sugar
- 500 grams mascarpone cheese
- 2½ teaspoons cocoa powder
- 1½ cups cold strong black coffee or 9 teaspoons instant espresso powder dissolved in hot water and then left to cool
- 1 cup baileys
- 14 ounces savoiardi cookies
- 2 large eggs
- ⅓ cup superfine sugar
- 1 pound mascarpone cheese
- 2½ teaspoons unsweetened cocoa
Method
- Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
- Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
- Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
- Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
- Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
- Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
- Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
- Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.
Additional Information
MAKE AHEAD:
The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.
FREEZE:
The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD:
The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.
FREEZE:
The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.
NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
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Show more commentsMade this for a dessert over the New Year. It was absolutely delicious and a doddle to make. I did soak a little too much but it didn't spoil the taste or consistency. I used sponge fingers as I couldn't source the savoiardi biscuits. Thanks Nigella for another fantastic recipe!!
This Tiramisu is really delicious. I have made it according to the recipe, and also made an egg free version for a friend who doesn’t eat raw egg by substituting 500 ml of whipping cream for 250 g of the mascarpone and whisking the mascarpone, whipping cream, sugar and Baileys until the consistency of thick whipped cream, which worked really well although I think I would only use 300 ml of whipping cream next time.
This is so delicious ! I adapted the recipe for Easter to use leftover coffee sponge instead of Savoiardi biscuits, and the Marks & Spencer Hot cross bun flavour of Baileys - out of this world !
I ordered my Baileys online and received Chocolate Baileys. Used it anyway ... wow!
Once you try this recipe you’ll never make tiramisu any other way. It is the best ever! People talk about it for years and years. Thank you.
I love indulging in tiramisu but I've never made one before and this is simply decadently charming. I made it with a springform tin (I'm not sorry about that haha) and halved all the ingredients (but the Baileys!). I followed something like a "two-second rule" when I soaked the fingers in the drunken-coffee, as in one second one side, then immediately transferred the tanned fingers into the tin, sugar-side up. I didn't fold in the mascarpone but I whisked it gently (mode 1/slowest) and made a smooth batter-like mixture. My family and I enjoyed it immensely. Thank you, Nigella, for adding your magic to such a classic dessert.
This is so much nicer than traditional Tiramisu, and as I am of Italian heritage and my husband is Irish, we felt it was a perfect blend! I agree the soaking liquid is too much and I only used 1 pack of biscuits to fit in the dish, but at least I have a pack for next time! I put mine in a Pyrex lidded dish and froze it and it was still good.
First time I have made Tiramisu and it went down well with large family gathering on New Year's Day. I used chocolate baileys as a slight twist and everyone thought it was great.
This is a brilliant twist on a classic dessert!
I never made one without Bailey's. I always used this ???? previous recipes I saw used the cream or creme fraiche....so much easier this way. I did before do it with melted Chocolate on top of both layers of mascarpone instead of cocoa dusting
I love this tiramisu. Have made it several times for Italian friends and they always request it whenever they come for dinner! The liquid for the sponges is too much though, so I always use half the amounts given. Wonderful crowd pleasing dessert!
Best. Dessert. Ever. It's sooo good, thank you or this recipe!!