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No Bake Irish Cream Tiramisu

A no-bake dessert that combines layers of mascarpone cheese, coffee-soaked ladyfingers, and the rich flavors of Irish cream, resulting in a silky and aromatic treat.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cream Mixture
  • 1 1/2 cups heavy whipping cream Use cold bowls and beaters for best results.
  • 8 ounces mascarpone cheese, softened Soften to room temperature for easier mixing.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup Irish cream flavored coffee creamer (non alcoholic) Can substitute with Baileys for an alcoholic version.
Coffee Mixture
  • 1 1/2 cups strong brewed espresso or very strong coffee, cooled Use espresso for full flavor.
Ladyfingers
  • 1 (7 ounce) package ladyfinger cookies (about 24 to 30 ladyfingers) Dip briefly into coffee.
Toppings
  • 2 tablespoons unsweetened cocoa powder (for dusting)
  • 1 ounce dark chocolate, finely grated (optional) Add for extra flavor if desired.

Method
 

Preparation
  1. Brew the espresso or strong coffee and allow it to cool completely. Pour into a shallow bowl and set aside.
  2. In a large mixing bowl, beat the heavy whipping cream with a hand mixer on medium high speed until stiff peaks form. Set aside.
  3. In a separate bowl, beat the mascarpone cheese, granulated sugar, vanilla extract, and Irish cream flavored coffee creamer until smooth and creamy.
Assembly
  1. Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold just until combined and light; do not overmix.
  2. Quickly dip each ladyfinger into the cooled espresso (about 1 second per side). Do not soak, as they will become too soft.
  3. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish.
  4. Spread half of the mascarpone cream mixture evenly over the ladyfingers, smoothing the top with a spatula.
  5. Repeat with another layer of dipped ladyfingers, then spread the remaining cream mixture evenly on top.
Chilling
  1. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the dessert to fully set.
Serving
  1. Just before serving, dust the top evenly with cocoa powder using a fine mesh sieve. Sprinkle with grated dark chocolate if desired.

Notes

Keep the tiramisu covered and refrigerated for up to 3 days. The flavors settle and harmonize with time, but the ladyfingers gradually soften; treat the first 48 hours as the prime moment for pristine contrast between crisp and cream.