Baileys Irish Cream Tiramisu (No Bake)

Why this recipe works

• Baileys in Every Layer: Irish cream goes into both the coffee dip and the mascarpone cream, so you taste it in every bite.
• No Raw Eggs: The cream is made with whipped heavy cream and mascarpone, so there are no eggs to worry about.
• Stable and Sliceable: A little instant pudding keeps the cream thick, so every slice holds its layers.
• No Baking: Everything comes together in about 30 minutes, then the fridge does the rest.
• Perfect for a Crowd: A 9x13-inch pan serves 12, so it is great for holidays and parties.

Ingredients

Before starting, measure and prepare your ingredients so the process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.

The Baileys mascarpone cream

Heavy Cream: Very cold so it whips into fluffy, stable peaks.

Granulated Sugar: Sweetens the cream. Caster sugar works great too.

Vanilla Extract: Rounds out the Baileys flavor. I recommend using vanilla bean extract.

Vanilla Instant Pudding: Just a couple of tablespoons of the dry mix stabilize the cream so it stays thick and sliceable.

Irish Cream: Baileys or any Irish cream liqueur gives the cream its rich, boozy flavor.

Mascarpone Cheese: Full-fat and at room temperature so it blends smoothly without lumps.

For dipping and assembly

Ladyfingers: Crisp Italian ladyfingers soak up the coffee without falling apart.

Espresso: Strong and completely cooled, so the ladyfingers don't turn mushy.

Irish Cream: A splash in the espresso adds Baileys flavor to the ladyfinger layers.

Cocoa Powder: A generous dusting on top for the classic tiramisu finish.

Step by Step Instructions

Make the Baileys cream

1. Whip: In a large mixing bowl, add the cold heavy cream, sugar, Irish cream, vanilla extract, and vanilla instant pudding, and whip with an electric hand mixer until soft peaks form.

2. Add the Mascarpone: Add the room temperature mascarpone and mix just until smooth and creamy. Don't overmix, or it may curdle.

Assemble the tiramisu

3. Dip: Mix the espresso and Irish cream in a shallow bowl. Dip each ladyfinger for 1 to 2 seconds and lay them in an even layer in a 9x13-inch dish.

4. First Layer: Spread half of the mascarpone cream over the ladyfingers and smooth it with a spatula.

5. Second Layer: Add another layer of dipped ladyfingers and spread a thin layer of the cream on top.

6. Pipe: Transfer the remaining cream to a piping bag with a round tip and pipe dollops all over the top.

7. Chill and Dust: Cover with plastic wrap and chill for at least 4 hours, until the ladyfingers soften. Dust generously with cocoa powder just before serving.

Expert Tips

• Cool the Espresso: Warm coffee turns the ladyfingers mushy, so let it cool completely.
• Dip Quickly: 1 to 2 seconds per side is all the ladyfingers need.
• Room Temperature Mascarpone: It blends smoothly into the cream without lumps.
• Don't Overmix: Stop as soon as the mascarpone is combined so the cream stays silky.
• Dust Right Before Serving: Fresh cocoa on top stays dry and velvety.

Troubleshooting

Why is my tiramisu soggy?

The ladyfingers were dipped too long or the coffee was warm. Use cooled espresso and dip for just 1 to 2 seconds.

Why is my cream grainy or curdled?

The mascarpone was cold or overmixed. Let it come to room temperature and mix only until smooth.

Why is my cream too runny?

The heavy cream wasn't cold enough or wasn't whipped to soft peaks before adding the mascarpone. Use very cold cream and whip until it holds soft peaks.

Frequently Asked Questions

Storing

Store the tiramisu covered in the fridge for up to 4 days.

Freezing

Whole tiramisu: Chill until set, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge and dust with fresh cocoa before serving.

Slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 1 month. Thaw in the fridge for a few hours.

Make It Ahead Of Time

Assemble a Day or Two Early

Make the tiramisu up to 2 days ahead, leaving off the cocoa powder. Keep it covered in the fridge and dust with cocoa just before serving. The extra time helps the flavors meld.

Substitutions

Gluten-free: If you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.

Cream Cheese: If you can't find mascarpone cheese, you can use cream cheese instead.

Non-Alcoholic: Leave out the Irish cream and use the same amount of Irish cream coffee creamer in the cream and the espresso.

Variations

Chocolate Orange: Infuse the mascarpone cream with orange zest and replace some of the Baileys with orange liqueur. Use chocolate ladyfingers for an extra indulgent twist.

Trifle: Layer the classic ingredients in individual glasses, adding fresh berries between layers for a fruity touch and visual appeal.

Baileys Tiramisu Cheesecake: Follow the same recipe for my no-bake tiramisu cheesecake and add ½ cup of Baileys Irish cream to the cheesecake mixture.

Ice Cream Cake: Instead of eating the tiramisu straight from the fridge, freeze it and serve it frozen for an ice cream tiramisu cake.

How to Scale This Recipe

Multiply all the ingredients by the amount below.

• 8 or 9 Inch Square Dish: Make ½ of the recipe for about 6 servings.
• Trifle Bowl: As written. Break the ladyfingers to fit and layer them with the cream.
• Individual Cups: As written, for about 12 cups. Break the ladyfingers into pieces and layer in glasses.

Equipment

• Mixing bowl (set of 3)
• Electric hand mixer
• 9x13 baking pan
• Pastry bag
• Round piping tip
• Offset spatula
• Rubber spatula

More No-Bake Desserts

Love easy no-bake desserts? Try my tiramisu cookies, tiramisu cupcakes, and limoncello mascarpone cake!

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