Irish Bailey’s Cream Tiramisu


  • 1 ¼ cup strong coffee
  • 1 ¼ cup Baileys Irish Cream
  • 16 oz. lady fingers
  • 2 large eggs
  • 1/3 granulated sugar
  • 16 ounces mascarpone cheese
  • 4 tbs. grated chocolate (bittersweet or dark)


  • In a small bowl, pour cooled coffee and add I cup of the Irish cream, stir.
  • Separate the eggs and place the whites in a small bowl and set aside.
  • In a medium bowl, whisk the egg yolk and sugar until the mixture is thick, and yellow, about 4 minutes. Add the remaining Bailey’s cream and mascarpone and mix until smooth.
  • Whisk the egg whites until soft peaks form. Fold the egg whites into the mascarpone mixture.
  • Dip the lady fingers, one at a time, into the coffee mixture.
  • Line the bottom of a 7x11 rectangular dish with a layer of lady fingers.
  • Spread half of the mascarpone mixture over the cookies.
  • Sprinkle 2 tbs. grated chocolate over the mascarpone mixture.
  • Repeat with another layer of soaked cookies.
  • Top cookies with the remaining mascarpone cheese.
  • Top the mascarpone with the remaining grated chocolate.
  • Cover the dish with plastic and refrigerate for at least 6 hours.
  • When ready to serve sprinkle some more grated chocolate over the top.

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