Want to make tiramisù even better? Add Baileys! This Easy Baileys Tiramisù is quick and simple to make – but tastes incredible… Perfect if you need a fancy looking dessert that can be made in just 15 minutes!
Want to make tiramisù even better? Add Baileys!
If you love tiramisù and Baileys, then you are going to LOVE this easy peasy Baileys Tiramisù! Better still it is super quick and simple to make – it takes just 15 minutes to assemble – but looks and tastes like something you’d have in a fancy restaurant.
This recipe is based on my Easy Peasy Tiramisù recipe – but with one small tweak. Instead of the Kahlua / Brandy, I’ve used Baileys – making this dessert extra delicious for anyone who loves Baileys!
Now, I’ll be the first to admit that this tiramisù is not ‘authentic’ – not least because putting Baileys in a tiramisù is hardly authentic! But also an authentic tiramisù does not contain cream – the ‘cream’ in authentic tiramisù is actually a mixture of raw eggs, sugar and mascarpone cheese.
Personally, I much prefer the cream version… and it’s a lot simpler to make!
How to make Baileys Tiramisù
This Baileys tiramisù really is so easy to make – and takes just 15 minutes to assemble!
All you need to do is quickly whip together mascarpone, double cream, vanilla, sugar and Baileys.
Next, soak sponge fingers in a mixture of coffee and Baileys, and place half the sponge fingers onto the base of the dish you are assembling your tiramisù in, to make a single layer.
Top the sponge fingers with half the mascarpone topping. And then repeat with another layer of coffee soaked sponge fingers and another layer of mascarpone topping.
Smooth the mascarpone layer nice and flat, then dust the top with cocoa powder, using a sieve.
Finally, refrigerate for at least 1 hour and up to 24 hours. (Which means it’s a great make-ahead dessert!)
(Full recipe given in the recipe card below.)
What to serve with Baileys Tiramisù
Personally, I think this Baileys Tiramisù is a delicious dessert all by itself, so there is no need for any accompaniment.
However, if you wanted to, you could serve it with some fresh fruit, such as raspberries, blueberries and/or strawberries, on the side.
What to drink with Baileys Tiramisù
Well, you might decide that this Baileys Tiramisù is boozy enough already – in which case it’s delicious with a cup of coffee!
But if you want to serve this with a sweet dessert wine, good options include Vin Santo from Tuscany, Passito di Pantelleria from Sicily, Rivesaltes or Banyuls from southern France, or a demi sec Chamapagne.
If none of those are possible (I realise they are all quite hard to get hold of, and some are quite expensive!), other options include sweet styles of Sherry, Tawny Port, Madeira or Moscato d’Asti.
I don’t really recommend serving a glass of Baileys with this Tiramisù as – at least for me – that would be overkill… but if you really want to, don’t let me stop you!
Can you make Baileys Tiramisù ahead of time?
Absolutely – Tiramisù is a great ‘make ahead’ dessert. You can make this dessert up to 24 hours in advance. Simply assemble, as per the recipe card below, then cover with clingfilm and place in the fridge for up to 24 hours.
What to do with leftover Baileys Tiramisù
Tiramisù is at its best up to 48 hours after it has been made, however it will keep for up to 3 days after it is first made. Simply cover the leftovers with clingfilm (or transfer to a lidded container) and place in the fridge until needed.
Can you freeze Baileys Tiramisù?
No, tiramisù does not freeze well.
If you like this recipe…
…you might also like:
- Easy Baileys Cheesecake (No Bake)
- Easy Peasy Brownies
- Easy Sherry Trifle
- Easy Peasy Rocky Road (Only 3 Ingredients!)
- Easy Peasy Chocolate Tiffin (Only 4 Ingredients!)
- Lemon Cheesecake Chocolate Cups
Easy Baileys Cheesecake
Easy Baileys Tiramisù
Ingredients
Base
- 500 ml strong coffee (3 tablespoons instant coffee granules + 500ml boiling water)
- 2 tablespoons Baileys (or brandy if you prefer)
- 400 g sponge fingers
Topping
- 500 g mascarpone
- 600 ml double cream (AKA heavy cream)
- 1 teaspoon vanilla extract (optional)
- 8 tablespoons caster sugar
- 8 tablespoons Baileys
Plus
- Cocoa powder for dusting
Instructions
Coffee
- Make the coffee in a small jug (or a very large mug), then pour it into a large shallow roasting tin (or similar). Leave to cool while you make the topping. (See Note 1.)
Topping
- Place all the topping ingredients, except the Baileys, in a large bowl and whisk with an electric whisk until soft peaks form. Do not over whisk!
- Gently stir in the Baileys. (See Note 2.)
Base/Assembly
- Add 2 tablespoons of Baileys to the cooled coffee and mix together thoroughly.
- Dip each sponge finger into the coffee/Baileys mixture for about 10 seconds on each side.
- Place half the sponge fingers onto the base of the dish you are assembling your tiramisù in, to make a single layer. (The dish should be 11inch x 9inch)
- Top this layer of sponge fingers with half the cream mixture. Spread the cream mixture all across the sponge fingers and smooth to create a flat top. (See Note 3.)
- Top this layer of cream mixture with a second layer of coffee-soaked sponge fingers.
- Top the second layer of sponge fingers with a second layer of cream mixture. Spread the cream mixture all across the sponge fingers and smooth to create a flat top.
- Finally, dust the top with cocoa powder, using a sieve.
- Cover with cling film and refrigerate for a minimum of 1 hour, and up to 24 hours.
Notes
- The coffee does not have to be completely cold before you start soaking the sponge fingers, but it does need to be cool enough to handle without burning your fingers! By tipping it out into a large shallow roasting tin (or similar) it will cool down very quickly. By the time you’ve made the topping it should be plenty cool enough.
- By adding the Baileys in at this point, you can better control how much you add. For my tastes, I find 8 tablespoons just right, but if you add 1 or 2 tablespoons at a time, you can taste as you go and get it just perfect for your tastes!
- I’ve tried a variety of methods for this and I find an ordinary table knife works best for spreading and smoothing the topping – so much better than trying to use a spoon!
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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