Irish Cream Tiramisu
Irish Cream Tiramisu

Irish Cream Tiramisu

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Irish Cream Tiramisu Aisling Larkin
Prep Time: 20 minutes
Chill Time: 6 hours
Servings: 6


  • 4 large eggs
  • 120 g caster sugar
  • 500 g mascarpone
  • 250 g lady fingers
  • 150 ml Five Farms Irish cream liqueur
  • 300 ml espresso
  • 1 tsp vanilla extract
  • 50 g cocoa powder
  • 100 g dark chocolate shavings


Prepare the Espresso:

  • Brew 300ml of espresso and allow it to cool down to room temperature. You can also chill it in the refrigerator.

Prepare the Mascarpone Mixture:

  • In a large mixing bowl, separate the egg yolks from the whites.
  • Add the caster sugar to the egg yolks and beat until creamy and pale yellow.
  • Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Beat until well combined and smooth.

Whip the Egg Whites:

  • In a separate clean bowl, beat the egg whites until stiff peaks form.

Combine Mascarpone Mixture and Egg Whites:

  • Gently fold the whipped egg whites into the mascarpone mixture until fully incorporated. Be careful not to deflate the egg whites.

Prepare the Ladyfingers:

  • Dip the ladyfingers into the cooled espresso and Irish cream liqueur mixture. Make sure they are soaked but not overly soggy.

Assemble the Tiramisu:

  • In a serving dish or individual glasses, arrange a layer of soaked ladyfingers at the bottom.
  • Spread a layer of the mascarpone mixture over the ladyfingers.
  • Repeat the layers, alternating between ladyfingers and mascarpone mixture, until you reach the top of the dish.


  • Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the tiramisu to set.


  • Before serving, sift cocoa powder over the top of the tiramisu.
  • Garnish with dark chocolate shavings.
  • Serve chilled and enjoy your delicious Irish Cream Tiramisu!

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