Baileys Irish Cream Tiramisu (No Bake)
This Baileys tiramisu is creamy and decadent and is made with Baileys Irish cream instead of Kahlua and topped with cocoa powder.
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.
Nutrition
Calories: 508kcalCarbohydrates: 36gProtein: 7gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 137mgSodium: 87mgPotassium: 102mgFiber: 1gSugar: 19gVitamin A: 1250IUVitamin C: 0.3mgCalcium: 92mgIron: 1mg
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