Irish Coffee Tiramisu
Updated: Feb 23, 2020
Our version of classic Tiramisu - this time with Irish oomph.
Savoiardi are dunked in coffee full of Irish whiskey and Mascarpone cream is infused with Baileys.
Read hints below the recipe for quick and easy steps which will ensure the texture stays intact.
Check out our take on below classic desserts:
Irish Coffee Tiramisu Recipe
Yield: 12 servings
Time: 25 minutes prep + overnight cooling
Tin: 23 cm round or 24x24 square (spring form), or any Pyrex-style dish, or dessert cups
For the Biscuits:
- 400g Savoiardi or Ladyfingers
- 1/2 cup (125ml) Irish whiskey
- 1/2 cup (125ml) strong espresso (or 8 tsps granulated coffee brewed in 125ml water)
For the cream (all ingredients straight from the fridge):
- 3 egg yolks
- 5 Tbsps caster sugar (75g) or white granulated sugar
- 600g Mascarpone
- 50ml Baileys
For the foam:
- 3 egg whites
- pinch of salt
- 2 Tbsps caster sugar (30g) or white granulated sugar
- 1 tsp clear lemon juice
- 3 (23g) Tbsps Dutch Cocoa
1. If you are preparing tiramisu in round or square spring form: lay the bottom of the form with parchment paper.
2. Prepare Irish Coffee: Mix brewed coffee with whiskey. Set aside to cool.
3. Prepare Baileys Cream: In your main mixing bowl beat Mascarpone and Baileys until smooth. In the top of double boiler, over warm-boiling water (important you get steady supply of steam), beat egg yolks with sugar until creamy and pale (some 3-5 minutes on medium speed). When done, remove from the heat and add egg yolk mixture into Mascarpone-Baileys cream. Beat for few seconds until light and fluffy. Set aside. In a separate bowl beat egg whites, after 1 minute add 2 Tbsps sugar, pinch of salt and mix for 1 minute (high speed). At the end, add clear lemon juice and mix for another 30 seconds. The foam should be firm and peaky but not too dry. Using spatula gently fold in egg whites into the Mascarpone-Baileys cream. Don’t over-mix.
4. Assemble Tiramisu: Dunk horizontally each side of Savoiardi in whiskey coffee. Place in the tin to form the first layer. Don’t fill spaces with crushed biscuits (the cream will fill in the spaces). Place half of the cream on top. Again, dunk Savoiardi in Irish Coffee and place on top. Cover the second layer of Savoiardi with the remaining part of the cream. Cover the form tightly with cling film and refrigerate overnight. When ready to serve, sprinkle the top with sifted Dutch Cocoa. Tiramisu is best enjoyed within 24 hours.
1. Dunking biscuits - make sure Irish Coffee is cooled before dunking biscuits. Best is to transfer the liquid to a small bowl or medium pot. You want to dunk biscuits horizontally (rather than vertically - this way they will soak lots of coffee and will dissolve). You want to dunk the biscuit for split second only, starting with the side without the sugar. We are slightly over explaining this part - but if you want to have clearly defined layers in the dessert or serve tiramisu as a mini torte this is the way to go. Just enough liquid to keep biscuits soaked in and boozy but not too wet.
2. Foam - in most tiramisu recipes egg whites are only slightly beaten, which is fine. What we find though, is that meringue-like foam (peaky but not dry) binds the texture slightly better. If you don't want to take chances with meringue (raw egg whites) you may opt to beat full eggs (not only egg yolks) in the double boiler. If you opt to do that - make sure to beat eggs thoroughly to get the volume needed (8-10 minutes on medium-high speed, use 3 large eggs and 7 Tbsps sugar as in the recipe, continue steaming on low heat controlling the temperature or after 4-5 minutes transfer to the stand mixer and finish mixing there). When done (eggs will almost quadruple in volume), gently fold in the Mascarpone-Baileys cream (3-4 turns), being careful not to loose the volume.
3. Refrigerate overnight - if you have the setting in your fridge to lower the temperature to 1 or 2C - use it. This will allow the dessert to set even more. As you can see on the pictures - we were able to lift spring form and serve this as a little tiramisu torte. This is thanks to chilling (dessert was set overnight at 1C, with short 10min in the freezer just before serving). It's best to serve tiramisu on cold plates, chilled.
1. Fruit coulis or jam - spread one, thin layer of blackcurrant or tart blackberry coulis or jam on Savoiardi (process jam with fruit for few seconds in food processor and sift seeds to get smooth consistency - 200g, the thicker the jam the better). Place first layer of Savoiardi dunked in coffee then spread thin layer of coulis or sharp seedless jam then proceed as in the recipe.