Irish Cream Tiramisu is a creamy dessert made with layers of ladyfinger cookies, dipped in flavored coffee, then covered with layers of luscious cream, dusted with cocoa, and chilled before serving. A favorite Italian No-Bake dessert, with an “Irish” spin to it! We’ll show you how to make this easy dessert with our step-by-step tutorial.
Over the weekend, my husband and I were invited to our friend’s 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 an Italian dessert with “a little bit of Irish” to it 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 have made it many times over the years. It was going to be Tiramisu!
Tiramisu is a NO-BAKE dessert! And it literally means “pick me up” in Italian because it’s made with espresso coffee.
This is our favorite Italian No-Bake dessert, with an “Irish” spin to it! Adding in some Irish cream as the liqueur and giving it a cute title…. the Irish Cream Tiramisu!
Best part? It can be made ahead of time.
All you need is a little time to do the steps. If you have never made this dessert before, then you are in for a real treat!
Below is our step-by-step tutorial for you to easily follow!
First, COOK’S Notes and TIPS For Success:
Before starting to making this Irish Cream Tiramisu, always make sure you have enough ladyfingers for the baking dish you use. Any size baking dish will work, depending on how many people you will need to serve.
To do this, simply place the first layer of cookies inside to fit the dish you are planning to use, making sure you will have enough ladyfingers to make at least 2 layers needed.
Traditionally, this is made with espresso coffee, but you can use any strong brewed coffee.
I prefer grating dark chocolate on top of tiramisu, but traditionally this dessert is covered with cocoa powder. Either one is fine.
For this 8 x 12 plastic container (or you can use a Pyrex baking dish) I realized I needed more than one package (each package contains 24 cookies) to complete the layers. And luckily, I had two packages of these ladyfinger cookies.
To change things up a bit, I also blended some of the liqueur into the cream mixture and into the coffee.
Luscious, light cream with a hint of coffee and Irish cream flavors blending in with soft cake-like texture as the filling, making this version of tiramisu even better!
How to Make Irish Cream Tiramisu…
4 eggs – separated
12-ounces brewed espresso or strong coffee
8-ounces mascarpone cheese
28 to 30 ladyfinger cookies (2 packages)
4 Tbsp. + 1/4 tsp. sugar – divided
1/3 cup (3-ounces) Irish Cream Liqueur – divided
1/4 cup dark chocolate chips or bar (to grate for topping)
8 x 12 rectangular dish
*Follow along below with our step-by-step directions for this recipe, or jump down to the bottom for our full recipe card.
Directions for Irish Cream Tiramisu…
1. First, Brew Some Coffee:
You will need to make a pot of coffee, about 2 cups are needed. Then pour the warm coffee into a smaller bowl, set it aside for cooling. Pour 2 ounces (or 2 tablespoons) of liqueur into the coffee.
2. Make The Cream:
a. First, grab 2 mixing bowls. Begin by separating each egg, placing egg whites in one bowl, and egg yolks in the other.
b. Next, using an electric hand mixer, beat egg yolks for about 2 minutes. Add 4 tablespoons of sugar to the yolks and beat for 5 to 6 minutes more, until the egg mixture doubles in volume and becomes a very pale yellow color.
c. Beat mascarpone cheese and beat until well incorporated. Then add in the remaining Irish cream liqueur, and beat on low speed. Continue beating until well blended. Set aside.
d. Rinse the electric beaters and pat dry. In the second bowl with egg whites, beat egg whites on high speed for about 2 to 4 minutes. Sprinkle in 1/4 teaspoon of sugar while beating. And continue to beat until stiff peaks form.
e. Using a spatula, gently fold egg whites into the cheese mixture. Folding in thirds at a time. Taking your time, and continue until the cream is well incorporated. The cream mixture should be light and airy.
3. Assemble the Dessert…
1. Use an 8 x 12 rectangular dish. Take each cookie, one by one, and dip into the coffee, quickly flip over while in the coffee to dip the other side, but not to soak it.
2. 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 make them fit evenly, and that’s OK.
3. Take half of the cream mixture and layer on top of the cookies, spread evenly.
4. Using a cheese grater, and grate some dark chocolate over the cream, covering the entire surface evenly. Or you can dust with cocoa powder if you prefer.
5. Continue to dip the cookies into the coffee and layer them on top, creating a second layer of the cookies. Spread evenly on top with the remaining cream mixture. Finish with grating dark chocolate on top again, and cover the entire surface again.
6. Cover dish with clear wrap or foil wrap. Refrigerate at least 3 to 6 hours before serving, or overnight is best. Divide and cut into 8 pieces and serve. Serves 8
- 4 eggs -separated
- 12- ounces brewed espresso or strong coffee, cooled
- 8-ounces mascarpone cheese
- 28 to 30 ladyfinger cookies (2 packages)
- 4 Tbsp. + 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
- BREW SOME COFFEE and MAKE THE CREAM:
- First, 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. Then pour 2 ounces of liqueur into the coffee.
- In the meantime, using an electric hand mixer, beat egg yolks for about 1 minute. Then add 4 tablespoons of sugar to the yolks and beat for about 4 to 6 minutes, until the cream doubles in volume and turns to a pale yellow color.
- Next, beat in the mascarpone cheese and beat until well incorporated. Pour in the remaining Irish Cream liqueur and beat on low speed. Set aside.
- Rinse the electric beaters and pat dry. Place them back onto your mixer.
- In the bowl with egg whites, beat egg whites on high speed for about 2 minutes. Sprinkle in 1 teaspoon of sugar while beating. And continue to beat until stiff peaks form, about 4 to 5 minutes more.
- Using a spatula, gently fold egg whites into the cheese mixture. Folding in thirds at a time. Taking your time, continue until well incorporated. The creamy mixture should be light and airy.
Dipping the Cookies and Assembling:
- Use an 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. Then 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.
- Take half of the cream mixture and layer on top of the cookies, spreading evenly. Using a cheese grater, and grate some dark chocolate over the cream, cover the entire surface evenly.
- Set the second layer of cookies on top of the cream. Continue to dip the cookies into the coffee and lay them side by side on top.
- Spread with the remaining cream mixture on top evenly. Finish with grating dark chocolate on top again, cover once again evenly.
- Cover dish with clear wrap or foil wrap. Refrigerate at least 3 to 6 hours before serving, or overnight is best. Divide and cut into 8 pieces and serve.
- Serves 8
Hello friends! If you make our no-bake Irish Cream Tiramisu recipe, let us know and leave a comment and a star rating below! Have fun and snap a photo and hashtag it on Instagram, and tag us @2sistersrecipes, and on Pinterest.
We’d love to see what you cook! 🙂
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Anna and Liz
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
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