Irish Cream Tiramisu Recipes

BAILEYS TIRAMISU

Steps:

• In a stand mixer, whip cream to soft peaks. Add in sugar and salt and mix until well combined. Add in the mascarpone and whip until full incorporated. With the mixer still running, add in 1/4 cup Baileys. Set aside.
• In a shallow dish, mix together coffee and 1/2 cup Baileys. One by one, dip the lady fingers into the mixture and place an even layer of them into the bottom of a 3-quart dish. Once you've completed a layer, top the lady fingers with half of the whipped cream mixture. Repeat, making one more layer of soaked lady fingers and one final layer of cream. Cover the dish with plastic wrap and place into the fridge for at least 2 hours, or overnight.
• When you're ready to serve, dust the top with cocoa powder.

IRISH CREAM TIRAMISU

Steps:

• Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy - this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
• Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
• Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.

EMILY'S FAMOUS TIRAMISU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
• Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
• Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
• Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
• To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
• To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
• To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
• Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
• To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

TIRAMISU

Steps:

• Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
• Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
• Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
• You can find savoiardi and mascarpone in an Italian specialty store.

IRISH CREAM TIRAMISU

Steps:

• Mix the coffee with 90mls Bailey’s in a shallow bowl.
• Dip half the biscuits into this liquid, until damp but not soggy. Line the bottom of your dish with them.
• Separate the eggs, keeping the 2 yolks and then one egg white. Whisk the two egg yolks and the sugar until thick and pale yellow, then fold in the remaining 40ml of Baileys, and the mascarpone to make a moussy mixture.
• Whisk the single egg white until thick and frothy, fold into the mascarpone mixture, and spread half of this on top of the dipped biscuits in the dish.
• Repeat the dipping and layering with the other half of the fingers into the dish and then top with the second half of the marscapone mix.
• Cover with cling film and leave in the fridge over night. When ready to serve use a small sieve or tea strainer to sift over the cocoa powder. Serves 6.

IRISH CREAM TIRAMISU

Steps:

• Make the coffee and let it cool( the espresso powder does mix fairly well in room temperature water.) Mix the coffee and 3/4 cup of the Baileys together in a shallow bowl. Dip the ladyfingers into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of an 8 1/2 inch square glass dish with a layer of lady-fingers.
• Separate the eggs, but keep only one of the whites. Whisk the two yolks and sugar together until thick and a pale yellow, then fold in the remaining quarter cup of Baileys and the mascarpone to make a moussey mixture.
• Whisk the single egg white until thick and frothy, you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone; and then spread 1/2 of the mixture on top of the layer of ladyfingers. Repeat with another layer of soaked ladyfingers, and then top with remaining mascarpone mixture. Cover the dish with plastic wrap and leave irefrigerateer overnight.
• When ready to serve, push the cocoa powder through a small mesh sieve to just the top of the tiramisu.

IRISH CREAM TIRAMISU

Steps:

• Cover bottom of 8-inch square dish with half the ladyfingers. Mix coffee and 1/2 cup creamer until blended; pour half over ladyfingers in dish.
• Beat cream cheese and remaining creamer in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spread half the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Pour remaining coffee mixture over ladyfingers; cover with remaining cream cheese mixture.
• Grate chocolate over top of dessert. Refrigerate 4 hours.