This Baileys tiramisu is creamy and decadent and is made with Baileys Irish cream instead of Kahlua and topped with cocoa powder.
This Irish cream tiramisu is a tasty twist on the classic Italian dessert. It combines the rich flavors of coffee and chocolate with the creamy sweetness of Baileys Irish Cream liqueur.
This no-bake treat is made by layering coffee-soaked ladyfinger cookies with a smooth mixture of mascarpone cheese, whipped cream, and Baileys.
The dessert is then chilled and dusted with cocoa powder before serving. It's a perfect balance of flavors, with the Baileys adding a subtle hint of warmth and depth to the traditional tiramisu taste.
This easy-to-make dessert is great for special occasions or as a luxurious after-dinner treat that's sure to impress your guests.
For more tiramisu variation recipes, check out my lemon tiramisu, strawberry tiramisu, tiramisu cheesecake, and tiramisu cake.
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Why this recipe works
- Texture- this tiramisu is made with soft, creamy layers and slightly firm, coffee-soaked ladyfingers, creating a melt-in-your-mouth experience with each spoonful.
- Flavor- if you are a Baileys fan, and a tiramisu fan, you are going to love this tiramisu! It has creamy, coffee-infused layers with a subtle hint of Irish cream liqueur, creating a rich and indulgent bite.
- Baileys- what takes this tiramisu to the next level is the addition of Baileys Irish cream which creates a rich flavor that compliments the classic tiramisu flavor.
- No bake- this delish tiramisu is made without eggs and is a no bake recipe which is perfect for hot summer days or when you don’t want to turn the oven on.
- Crowd pleaser- this tiramisu can be doubled or tripled in the recipe card below and is always a crowd pleaser and is perfect for any occasion.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Granulated sugar- you will need ½ cup of granulated sugar for this recipe. The dessert will be sweet, but not too sweet. ½ cup of sugar is the perfect balance of sweetness for this recipe.
Vanilla instant pudding- to stabilize this tiramisu and make the cream super creamy and stable.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Baileys Irish cream- Baileys Irish Cream is a popular liqueur blending Irish whiskey, cream, and cocoa. It adds a delicious flavor to this tiramisu.
Espresso coffee- I make espresso coffee with our coffee machine, but you can use instant coffee and hot water and make a strong coffee as well.
Dutch-process cocoa powder– I like to use Dutch-process cocoa powder for this because I like a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
In a large mixing bowl, add the cold heavy cream, sugar, Baileys Irish cream, vanilla extract, and vanilla instant pudding and mix it with an electric hand mixer until soft peaks form.
Add the room-temperature mascarpone cheese and mix it until smooth and creamy. Do not overmix it to stop it from curdling.
Make a quick mixture of espresso and baileys in a shallow bowl. Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
Add another layer of the dipped ladyfingers. Top the ladyfingers with a thin layer of the mascarpone cream.
Transfer the rest of the filling into a piping bag with a round tip and make dollops of the cream all over the thin mascarpone layer.
Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften. Generously top the tiramisu with plenty of cocoa powder and serve!
Expert Tips
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the cream. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix the cream just until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Faq's
Some popular alternatives include rum, brandy, or coffee liqueurs like Kahlúa. These options can add depth and complexity to the dessert while complementing its coffee and cocoa notes.
The choice of alcohol depends on personal preference and the desired flavor outcome.
Replacing Kahlua with Baileys in tiramisu offers a unique twist on the classic dessert.
Baileys' creamy, Irish whiskey flavor complements the mascarpone and cocoa, creating a sweeter, more indulgent version with hints of vanilla and caramel.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
To prevent your dessert from becoming soggy, make sure that you dip your ladyfinger for 1-2 seconds and do not soak it for a few seconds.
Storing
Store this dessert in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
To freeze tiramisu, start by making sure you allow it to chill completely in the fridge. Put it in a container that won't let air in. You can use plastic wrap or foil to cover it tightly. This keeps ice from forming on top.
Then, put the container in the freezer. It's best to eat the tiramisu within a month. When you want to eat it, take it out of the freezer and let it sit in the fridge for a few hours.
This helps it thaw slowly and keeps it tasting good. Once it's soft enough, you can enjoy your frozen tiramisu!
Make it ahead of time
To make Baileys tiramisu ahead: follow the recipe, omitting the final cocoa powder layer, then cover tightly and refrigerate for up to 24 hours.
Before serving, add fresh cocoa powder. This method allows flavors to meld, softens ladyfingers, and ensures a chilled dessert. It saves time and reduces stress when hosting, letting you focus on other preparations.
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.
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.
Bailey's 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.
Equipment
- Mixing bowl (set of 3)
- Electric hand mixer
- 9x13 baking pan
- Pastry bag
- Round piping tip
- Offset spatula
- Rubber spatula
More mascarpone recipes
Tiramisu Cookies- These tiramisu cookies are made with soft and chewy coffee cookies topped with creamy mascarpone cream, and topped with cocoa powder.
Tiramisu Cupcakes- Meet your new obsession: tiramisu cupcakes. They are made with a soft espresso cupcake soaked in coffee, and topped with mascarpone cream.
Limoncello Mascarpone Cake- This limoncello mascarpone cake has a soft and tender crumb and is topped with creamy mascarpone cream and lemon curd.
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If you liked this recipe
📖 Recipe
Baileys Irish Cream Tiramisu (No Bake)
Ingredients
For the cream
- 2 cups Heavy cream cold
- ¾ cup Granulated sugar
- 1 Vanilla extract
- 2 tablespoon Vanilla instant pudding
- ⅔ cup Irish cream
- 1 lbs Mascarpone cheese room temp
For dipping and assembly
- 27 Ladyfingers
- 1 cup Espresso
- 2 tablespoon Irish Cream
- 2 tablespoon Cocoa powder
Instructions
- In a large mixing bowl, add the cold heavy cream, sugar, Baileys Irish cream, vanilla extract, and vanilla instant pudding and mix it with an electric hand mixer until soft peaks form.
- Add the room-temperature mascarpone cheese and mix it until smooth and creamy. Do not overmix it to stop it from curdling.
- Make a quick mixture of espresso and baileys in a shallow bowl. Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
- Add another layer of the dipped ladyfingers. Top the ladyfingers with a thin layer of the mascarpone cream.
- Transfer the rest of the filling into a piping bag with a round tip and make dollops of the cream all over the thin mascarpone layer.
- Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften. Generously top the tiramisu with plenty of cocoa powder and serve!
Notes
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the cream. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix the cream just until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Sharon
It turned out great.