Irish cream tiramisu served in a baking dish

Irish cream tiramisu

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(12 ratings)

Prep: 25 mins Plus a few hrs chilling

Easy

Serves 8

You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it's a truly grown-up dessert

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal501
  • fat34g
  • saturates21g
  • carbs36g
  • sugars29g
  • fibre1g
  • protein9g
  • salt0.3g
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Ingredients

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 500g tub mascarpone
  • 100ml Irish cream liqueur (we used Baileys coffee flavour)
  • 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • 175g sponge fingers
  • 25g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tsp cocoa powder

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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willipa
9th Jan, 2019
4.05
I made this over Christmas, followed the recipe to the letter and it was very good. Not runny at all, although it did firm up in the fridge through the chilling period. The only thing that I personally thought was that it could have done with more of a 'kick' of alcohol, but nevertheless my family and friends thoroughly enjoyed it!
Jillybobs1
29th Dec, 2018
1.05
I am in the process of making this, however, as other peole have commented it is very runny. I am wondering if in step one, the sugar should be added to the egg whites, not the yolks as stated. Disappointing as a wast of time and money.
bolgerp
24th Dec, 2018
2.05
I have just made this and, similar to below, I followed the recipe exactly, but it was quite runny. I had LOTS of air in the egg whites and the egg yolk was nice and foamy/thick. However, I suspect that whisking the mascarpone was what made it runny. Perhaps this should have been folded in instead of whisked? It's currently sitting in the fridge so hopefully it'll firm up a bit before tomorrow... otherwise I will need to use the back up dessert which I had handily purchased... a bit disappointing, I must say.
duncansue
7th Dec, 2018
1.05
This was REALLY disappointing. I followed the recipe TO THE LETTER and finished up with a runny mixture. I realised that something was wrong when it said that it could be piped! I poured mine. I am by no means inexperienced and at my age HATE wasting food. I'm currently trying to convert it to ice cream but will have to find an alternative for my guests tomorrow.
Lgreen01
26th Nov, 2018
5.05
Delicious! Made for a group of friends over for supper, everyone one loved it and a bonus being really easy to make !
ambkelly
23rd Nov, 2018
5.05
This was delicious! I had so much fun making it and got lots of comments on how yummy it was! I can't wait to make it again :)
Jillybobs1
29th Dec, 2018
1.05
I am in the process of making this, however, as other peole have commented it is very runny. I am wondering if in step one, the sugar should be added to the egg whites, not the yolks as stated. Disappointing as a wast of time and money.
goodfoodteam's picture
goodfoodteam
31st Dec, 2018
We're sorry to hear your tiramisu appears runny. The sugar should be added to the yolks. Ensure they are mixed for around 5 mins until thick and foamy. The tiramisu will become firmer in the fridge.
Jillybobs1
31st Dec, 2018
1.05
I mixed for at least 5 mnutes. I have since made this again, but adding the sugar to the whites, it was much better although stil a bit runny.
ben knight's picture
ben knight
24th Dec, 2018
With it being raw eggs won’t there be a risk of salmonella??? Made it tonight ready for Christmas Day tomorrow
goodfoodteam's picture
goodfoodteam
27th Dec, 2018
Thanks for your question. We're sorry we missed your question. The recommendations for eggs have changed. All hen eggs marked with the British Lion stamp are safe to eat raw. Pregnant women, babies, children and the elderly should not eat raw or lightly cooked eggs without this stamp, from outside the UK or from other birds (eg quail or duck). You can find more information here: https://www.nhs.uk/live-well/eat-well/eggs-nutrition/
katyhegney1
22nd Dec, 2018
Just made this, and mixture quite runny, will it set in the fridge?
goodfoodteam's picture
goodfoodteam
23rd Dec, 2018
This depends on how runny it is. It will firm a little. It's important to keep as much volume as possible in step 1. We hope yours works out.
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