Tiramisu (as we all know and love) is a luscious dessert made with layers of ladyfinger cookies, dipped in coffee, then covered with layers of cream made with eggs, sugar, mascarpone cheese, and Italian liqueur. Topped with grated dark chocolate to give it the final touch! For this version, I modified the ingredients a bit, and gave it an “Irish” spin to it, adding in some Irish Cream as the liqueur and named it Irish Cream Tiramisu!
Over the weekend, my husband and I were invited to our friends dinner party and I was asked to bring the dessert. It was an Italian themed dinner. Our friend Eileen, the hostess is half Italian and half Irish, so, I wanted to make a dessert that was Italian with a bit of Irish as a surprise for her, and especially because St. Patrick’s Day is next week.
I knew immediately what dessert I would make that everyone would love, since I made it many times over the years. Of course, Tiramisu!
Tiramisu is a NO-BAKE dessert! Tiramisu literally means “pick me up” in Italian because it’s made with coffee. It’s super easy to make, all you need is a little time.
For an 8 x 12 container or baking dish, I needed more than one package (package contains 24 cookies) to complete the layers.
I also mixed the Irish Cream liqueur into the cream mixture rather than in the coffee, because sometimes, the liqueur you use can be over powering, and therefore, ruining the dessert.
This tiramisu turned out surprising fantastic! The flavors went so well together. Luscious cream with a hint of coffee and Irish cream, blending in with a soft cake-like texture as the filling, making this version tiramisu even better! It was a huge hit, everyone loved it.
Eileen even went to the trouble of printing everyone a menu, and as always, the food, the wine and good friends, her dinner was unsurpassed!
Eileen’s lasagna con funghi with béchamel sauce was my favorite!! Thank you Eileen and Eddie for the superb dinner party!
And finally, to all our Irish and Italian family and friends, we want to wish you a Happy St. Patrick’s Day next week! Enjoy!
Irish Cream Tiramisu
- 4 eggs -separated
- 12 ounces brewed espresso or strong coffee
- 8 ounce mascarpone cheese
- 28 to 30 ladyfinger cookies (2 packages)
- 4 + 1/4 tsp. sugar – divided
- 1/3 cup (3 ounces) Irish Cream Liqueur
- 1/4 cup dark chocolate chips or bar
- 8 x 12 rectangular dish
Grab 2 mixing bowls. Begin by separating each egg, placing egg whites in one bowl, and egg yolks in the other. Pour the warm coffee into a smaller bowl and set it aside for cooling. Traditionally, this is made with espresso coffee, but you can use any strong brewed coffee.
In the meantime, add 1 cup of water to a small pot and heat on stove-top, bringing water to a low simmer.
1. Using an electric hand mixer, beat egg yolks for about 1 minute.
Add 4 tablespoons of sugar to the yolks and beat for about 1 minute.
Place the bowl over the small pot with water simmering.
Turn off the heat. Beat egg yolks until they double in volume, about 3 to 4 minutes.
2. Remove the bowl with yolks from stove.
Add mascarpone cheese and beat until well incorporated.
Slowing pour in some of the Irish Cream liqueur and beat on low speed.
Continue beating until all the Irish Cream is poured in and blended. Set aside.
3. Rinse the electric beaters and pat dry.
In the bowl with egg whites, beat egg whites on high speed for about 2 minutes.
Sprinkle in 1/4 teaspoon of sugar while beating.
And continue to beat until stiff peaks form.
4. Using a spatula, gently fold egg whites into the cheese mixture.
Folding in thirds at a time. Taking your time, continue until well incorporated.
Creamy mixture should be light and airy.
5. Use a 8 x 12 rectangular dish.
Take each cookie and dip into the coffee, quickly flip over while in the coffee to dip the other side, but not to soak it. Lay each cookie into the dish, side by side.
Continue until you have covered the bottom of the dish. You may need to break some cookies to fit them and that’s ok.
6. Take half of the cream mixture and layer on top of the cookies, spread evenly.
Using a cheese grater, and grate some dark chocolate over the cream, cover evenly.
7. Continue to dip the cookies into the coffee and layer them on top to begin the second layer of the cookies. Spread evenly on top with the remaining cream mixture. Finish with grating dark chocolate on top again, cover evenly.
8. Cover dish with clear wrap or foil wrap. Refrigerate at least 6 hours before serving, overnight is best. Divide and cut into 8 pieces and serve.