Easy Baileys Tiramisù

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!

Course Dessert, Pudding

Cuisine British, Fusion, Irish, Italian

Prep Time 15

Total Time 15

Servings people

Calories 552kcal

Author Eb Gargano

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

Metric - US Customary

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.

Nutrition