Sunday 11 October 2020


This my third successful dessert involving Bailey's in probably as many weeks and I have to say this one is a total game changer when it comes to your tiramisu efforts! 

Why? Well there is nothing wrong with your regular, authentic Italian tiramisu, which of course comes with a mix of coffee and marsala, a sweet fortified wine, but replacing the marsala with the creamy alcoholic goodness that is Baileys just makes it EVEN better, trust me.

It is also a dessert that is basically an easy and fun assembly job, done in less than 20 minutes, and even more conveniently a total "prep ahead" situation - make it the night before, chill it in the fridge and have it ready for your rule of 6 or less dinner party, it will be a hit all round!


  • 300ml strong black coffee, freshly made and cooled + 3 tbsp baileys
  • 700ml double cream 
  • 250g mascarpone 
  • 3 tbsp caster sugar 
  • 60ml Baileys 
  • 400g Italian sponge fingers 
  • Some white chocolate to grate on top

  • Mix the coffee and baileys in a shallow bowl.
  • Whip the cream, mascarpone, sugar & Baileys together in another bowl until the mixture forms soft peaks and set aside.
  • Dip the sponge fingers into the coffee and Baileys mixture for a few seconds on each side until they’re well soaked but not collapsing and layer them to cover the bottom of your glass dish.
  • Add 1/3 of the cream and spread over the sponge biscuits.
  • Add a second layer of soaked sponge biscuits followed with the second 1/3 of cream. 
  • Finish with the third layer of soaked biscuits and smooth over the remaining cream.
  • Using a grater shave some white chocolate on top.
  • Chill until ready to serve, but for at least 3 hours, I recommend making it the night before so all the flavours can properly infuse.

No comments: