Baileys Tiramisu

5.0
(2)

This Baileys tiramisu is a boozy twist on a no-bake Italian classic. It is the perfect dessert for a crowd!

2
2
Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
8

Ingredients

  • 1 cup heavy whipping cream

  • ½ cup confectioners' sugar

  • ¼ teaspoon salt

  • 1 ½ cups mascarpone

  • ¾ cup Baileys® Irish Cream, divided

  • 2 cups cold coffee

  • 24 ladyfingers

  • 2 tablespoons cocoa powder, for dusting the top

Directions

  1. Beat cream in a stand mixer with the whip attachment to soft peaks. Add confectioners' sugar and salt; mix until well combined. Add mascarpone and whip until fully incorporated. With the mixer running, add 1/4 cup Baileys. Set aside.

  2. Mix together cold coffee and remaining 1/2 cup Baileys in a shallow dish. One by one, dip ladyfingers into coffee mixture and arrange them in a single layer on the bottom of a 3-quart dish. Spread 1/2 of the whipped cream mixture over ladyfingers in the dish. Top with another layer of soaked ladyfingers and remaining whipped cream mixture. Cover the dish with plastic wrap and let chill in the refrigerator for at least 2 hours or overnight.

  3. Dust top with cocoa powder before serving.

Nutrition Facts (per serving)

520 Calories
34g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 520
% Daily Value *
Total Fat 34g 43%
Saturated Fat 19g 93%
Cholesterol 166mg 55%
Sodium 158mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 7g
Vitamin C 0mg 1%
Calcium 98mg 8%
Iron 1mg 8%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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