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Irish Coffee Tiramisu

irish coffee tiramisu - featured image

A luxurious twist on classic tiramisu combining the rich flavors of espresso and Irish whiskey with creamy mascarpone layers for a comforting and indulgent dessert.

Ingredients

Scale
  • 1 cup (240 ml) espresso or strong brewed coffee
  • 1/4 cup (60 ml) Irish whiskey
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1 cup (240 g) mascarpone cheese
  • 1 cup (240 ml) heavy whipping cream
  • About 24 ladyfinger cookies (Savoiardi)
  • Unsweetened cocoa powder for dusting

Instructions

  1. Brew 1 cup (240 ml) of strong espresso or coffee and stir in 1/4 cup (60 ml) Irish whiskey and 2 tablespoons (25 g) granulated sugar while warm. Set aside to cool.
  2. In a medium bowl, whisk 4 large egg yolks with 1/2 cup (100 g) sugar until pale and thick, about 3-4 minutes using an electric mixer on high speed.
  3. Gently fold 1 cup (240 g) mascarpone cheese into the egg yolk mixture until smooth and lump-free.
  4. In a separate chilled bowl, whip 1 cup (240 ml) heavy cream to soft peaks, then fold gently into the mascarpone mixture.
  5. Quickly dip each ladyfinger into the cooled coffee-whiskey mixture for 1-2 seconds and arrange a layer in a 9×9-inch dish.
  6. Spread half of the mascarpone cream evenly over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Before serving, dust the top generously with unsweetened cocoa powder using a sifter.

Notes

Dip ladyfingers quickly (1-2 seconds) to avoid sogginess. Whisk egg yolks thoroughly until pale for smooth cream. Chill at least 4 hours or overnight for best flavor and texture. Can substitute heavy cream with coconut cream and ladyfingers with gluten-free biscuits for dietary needs. Non-alcoholic version possible by replacing whiskey with extra espresso or coffee-flavored syrup.

Nutrition

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