Irish Cream Tiramisu Recipes

BAILEYS TIRAMISU

Steps:

• In a stand mixer, whip cream to soft peaks. Add in sugar and salt and mix until well combined. Add in the mascarpone and whip until full incorporated. With the mixer still running, add in 1/4 cup Baileys. Set aside.
• In a shallow dish, mix together coffee and 1/2 cup Baileys. One by one, dip the lady fingers into the mixture and place an even layer of them into the bottom of a 3-quart dish. Once you've completed a layer, top the lady fingers with half of the whipped cream mixture. Repeat, making one more layer of soaked lady fingers and one final layer of cream. Cover the dish with plastic wrap and place into the fridge for at least 2 hours, or overnight.
• When you're ready to serve, dust the top with cocoa powder.

IRISH CREAM TIRAMISU

Steps:

• Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy - this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
• Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
• Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.

IRISH CREAM TIRAMISU

Steps:

• Cover bottom of 8-inch square dish with half the ladyfingers. Mix coffee and 1/2 cup creamer until blended; pour half over ladyfingers in dish.
• Beat cream cheese and remaining creamer in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spread half the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Pour remaining coffee mixture over ladyfingers; cover with remaining cream cheese mixture.
• Grate chocolate over top of dessert. Refrigerate 4 hours.

IRISH CREAM TIRAMISU

Steps:

• 1. Make the coffee and let it cool( the espresso powder does mix fairly well in room temperature water.) Mix the coffee and 3/4 cup of the Baileys together in a shallow bowl. Dip the ladyfingers into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of an 8 1/2 inch square glass dish with a layer of lady-fingers.
• 2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and sugar together until thick and a pale yellow, then fold in the remaining quarter cup of Baileys and the mascarpone to make a moussey mixture.
• 3. 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 1/2 of the mixture on top of the layer of ladyfingers. Repeat with another layer of soaked ladyfingers, and then top with remaining mascarpone mixture. Cover the dish with plastic wrap and leave irefrigerateer overnight.
• 4. When ready to serve, push the cocoa powder through a small mesh sieve to just the top of the tiramisu.