This delicious Baileys tiramisu is a creamy, indulgent dessert that’s quick and easy to prepare. Inspired by Nigella’s classic recipe, it’s the perfect treat for any occasion. With just a few simple ingredients like coffee, amaretto, and Baileys, you can create a decadent, no-bake dessert that everyone will love!
Ingredients Needed:
- 200ml strong black coffee, freshly made and cooled
- 2 tbsp amaretto
- 500ml double cream
- 250g mascarpone
- 3 tbsp golden caster sugar
- 50ml Baileys Irish cream
- 1 tsp vanilla extract
- 175g sponge fingers
- 2-3 tbsp cocoa powder
How To Make Baileys Tiramisu Recipe?
- Mix the Coffee and Amaretto: In a shallow bowl, combine the cooled strong black coffee and amaretto.
- Whip the Cream: In another bowl, whisk together the double cream, mascarpone, golden caster sugar, Baileys, and vanilla extract until soft peaks form. Transfer the mixture to a large piping bag fitted with a wide, round nozzle (around 2cm or 1 inch). Chill.
- Prepare the Sponge Fingers: Dip each sponge finger into the coffee mixture for a few seconds on each side until well soaked, but not collapsing. Arrange a single layer of soaked sponge fingers in a 20cm (8-inch) serving dish, using about half of the sponge fingers.
- Add the Cream: Pipe half of the cream mixture over the layer of sponge fingers. Add another layer of soaked sponge fingers, then pipe the remaining cream evenly over the top in blobs.
- Chill: Place the tiramisu in the fridge and chill for at least 3 hours, or until you’re ready to serve.
- Finish with Cocoa Powder: Just before serving, sift the cocoa powder evenly over the cream layer to cover.
Recipe Tips:
- Soak the Sponge Fingers Just Right: Only dip the sponge fingers for a few seconds on each side. If they get too wet, the layers will be too soggy.
- Whip the Cream to Soft Peaks: Don’t overwhip the cream and mascarpone. Stop when you see soft peaks, so the cream stays smooth.
- Chill for the Right Time: Chill the tiramisu for at least 3 hours, or better yet, overnight. It tastes better when the flavors have time to mix.
- Use Good Coffee: Use freshly brewed strong coffee for the best flavor. Instant coffee works, but fresh is best.
- Sift the Cocoa Powder: Sift the cocoa powder before serving to avoid clumps and give it a smooth finish.
How To Store Leftovers?
Let the tiramisu cool to room temperature first. Then cover and store it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 449 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 94mg
- Sodium: 63mg
- Potassium: 233mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 34g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Baileys Tiramisu Recipe
Description
This delicious Baileys tiramisu is a creamy, indulgent dessert that’s quick and easy to prepare. Inspired by Nigella’s classic recipe, it’s the perfect treat for any occasion. With just a few simple ingredients like coffee, amaretto, and Baileys, you can create a decadent, no-bake dessert that everyone will love!
Ingredients
Instructions
- Mix the Coffee and Amaretto: In a shallow bowl, combine the cooled strong black coffee and amaretto.
- Whip the Cream: In another bowl, whisk together the double cream, mascarpone, golden caster sugar, Baileys, and vanilla extract until soft peaks form. Transfer the mixture to a large piping bag fitted with a wide, round nozzle (around 2cm or 1 inch). Chill.
- Prepare the Sponge Fingers: Dip each sponge finger into the coffee mixture for a few seconds on each side until well soaked, but not collapsing. Arrange a single layer of soaked sponge fingers in a 20cm (8-inch) serving dish, using about half of the sponge fingers.
- Add the Cream: Pipe half of the cream mixture over the layer of sponge fingers. Add another layer of soaked sponge fingers, then pipe the remaining cream evenly over the top in blobs.
- Chill: Place the tiramisu in the fridge and chill for at least 3 hours, or until you’re ready to serve.
- Finish with Cocoa Powder: Just before serving, sift the cocoa powder evenly over the cream layer to cover.
Notes
- Soak the Sponge Fingers Just Right: Only dip the sponge fingers for a few seconds on each side. If they get too wet, the layers will be too soggy.
- Whip the Cream to Soft Peaks: Don’t overwhip the cream and mascarpone. Stop when you see soft peaks, so the cream stays smooth.
- Chill for the Right Time: Chill the tiramisu for at least 3 hours, or better yet, overnight. It tastes better when the flavors have time to mix.
- Use Good Coffee: Use freshly brewed strong coffee for the best flavor. Instant coffee works, but fresh is best.
- Sift the Cocoa Powder: Sift the cocoa powder before serving to avoid clumps and give it a smooth finish.
Nigella Baileys Tiramisu Recipe