Best Irish Cream Tiramisu Recipes

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:

• 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.

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:

• Mix the coffee with 90mls Bailey’s in a shallow bowl.
• Dip half the biscuits into this liquid, until damp but not soggy. Line the bottom of your dish with them.
• Separate the eggs, keeping the 2 yolks and then one egg white. Whisk the two egg yolks and the sugar until thick and pale yellow, then fold in the remaining 40ml of Baileys, and the mascarpone to make a moussy mixture.
• Whisk the single egg white until thick and frothy, fold into the mascarpone mixture, and spread half of this on top of the dipped biscuits in the dish.
• Repeat the dipping and layering with the other half of the fingers into the dish and then top with the second half of the marscapone mix.
• Cover with cling film and leave in the fridge over night. When ready to serve use a small sieve or tea strainer to sift over the cocoa powder. Serves 6.