We’re nearing the end of Christmas Week and I don’t know about you but I’m thinking that I need to break out the yoga pants with the amount of delicious treats that everyone is spotlighting! I thought I’d provide a twist on the classic Italian tiramisu but with a bit of an Irish twist.
My infatuation with Irish Cream began many many moons ago. I’d like to say it began when I had my mother’s BFF Moe’s divine Irish Cream Cream Puffs but if I must confess it started a bit earlier. See – back when I was in the 4th or 5th grade, my friend Anna and I would sneak a sip or two of Irish Cream out of my great grandmother’s fancy crystal. In our defense, we thought it was a funny tasting milkshake and my mom had a bottle of it in the back of the fridge. Boy did we think we were fancy. I blame the blonde hair. Anywhoo – the moral of the story is that I’ve learned that baking and whipping up treats with it is almost as good as a really good cocktail.
This Irish Cream Tiramisu couldn’t be easier to make and – an added bonus – there are no raw eggs in the mix. I started experimenting with a Nigella Lawson recipe and then decided to sub in a bit of whipped cream in lieu of the whipped egg whites. The end result was a divine, rich dessert that is perfect for your Christmas Eve dinner.
On to the recipe:
Gather your ingredients
Adding a bit of Irish Cream to the Whipped Cream – how bad can that be?
Time to whip in the marscapone
Adding a bit of Irish Cream to some seriously strong coffee
Time to assemble
Now this is what I call a coffee break!
Adapted from Nigella Lawson
9 hrPrep Time
9 hrTotal Time
- 32 ladyfinger cookies
- 1 1/2 cups of espresso or strong coffee
- 3/4 cup of Irish Cream liqueur, divided
- 3/4 cup of heavy whipping cream
- 2/3 cup of super fine sugar
- 8 ounces of marscapone cheese, softened
- cocoa for dusting
- In a bowl, whip together the cream and sugar until you have soft peaks.
- Add 1/4 cup of the Irish Cream liqueur and mix again.
- Lightly fold in the marscapone cheese.
- Set aside.
- In a bowl, mix together the strong coffee/espresso and the remaining 1/2 cup of Irish Cream liqueur
- Dunk the ladyfingers in the cooled espresso, letting them soften slightly.
- Line the bottom of an 8x8 pan with the soaked ladyfingers.
- Spread 1/2 of the Irish Cream mixture over the cookie layer.
- Follow again with another layer of soaked ladyfingers.
- Follow with the remaining Irish Cream mixture.
- Dust lightly with cocoa and let set in the fridge for about 8 hours or overnight.
This luscious no-bake Irish Cream Tiramisu couldn't be easier to make and has the flavors of Irish Cream woven throughout.