Over the holidays, Kerrygold was nice enough to send me some of their delicious Irish Cream to try. I’m not a big dessert person and I wouldn’t call myself the best baker… so I was having trouble incorporating it into a recipe! Thankfully, lots of brainstorming and a few glasses on the rocks brought me to this idea…
My mom is Italian and my Dad is Irish… so all of a sudden I thought, what if I make a tiramisu? I did a little googling to make sure I wasn’t crazy, and when I saw that Nigella Lawson agreed with me, I was good to go. The result is very similar to a traditional tiramisu, with a little extra boozy kick. I love the flavor of Irish Cream, so that was more than fine with me!
Check out those layers!
This also freezes well if you have leftovers. I let some friends make a dent, but I’ve been trying not to go into my freezer too often for the rest of it…
I also made sure I posted this before Valentine’s Day, because I’m pretty sure your significant other would love you even more if you made this for them. Right?! Right.
Seriously, don’t you want a bite?! Go ahead, you deserve it.
Irish Cream Tiramisu
- 10 tsp instant coffee
- 1 1/2 cups water
- 1 1/4 cup Kerrygold Irish Cream
- 14 oz (or about 50) ladyfingers/savoiardi cookies
- 2 eggs
- 1/3 cup sugar
- 1 lb mascarpone cheese
- 2 1/2 tsp unsweetened cocoa
- Start by dissolving the instant coffee into 1 1/2 cups of hot water. Let it cool, then add 3/4 cup of irish cream.
- In a separate bowl, add just the yolks of two large eggs. Keep one of the whites - don't throw it away! Whisk the yolks and sugar together.
- When it's all incorporated and thick, fold in the mascarpone and a 1/2 cup of irish cream. Whisk the single egg white until it's frothy and fold that in, too.
- Dip the cookies into the coffee/irish cream mixture. If you get them too wet, they'll fall apart - so they only need a quick dip on each side.
- Add them to a 3qt pyrex (mine was 9x13).
- And then another layer of dipped ladyfingers and the rest of the cream.
- Sprinkle unsweetened cocoa powder on top, cover, and let it set in the fridge for at least 2 hours. Although, if you are making this for a party, make it the day before and let it sit overnight!