Irish Cream Tiramisu is my St. Patrick’s Day twist on a classic Italian dessert. Irish cream and Irish Whiskey gives the dish a whole new flavor!
Lately I feel like I am constantly waiting for things to calm down around the casa. Last week was nuts with meetings, spring cleaning the casa and running errands… so many errands lately! Plus trying to work on new recipes for the blog in the midst of the chaos.
The rest of March is already filled with out of town weekends, blogger events and the SoFabU on the Road conference at the end of the month. I was looking at the calendar last Thursday, yes… as in a week ago and realized that the kid is on Spring Break this week. So much for quiet time to work! In fact we are headed to an Arizona Diamondback’s spring training game as soon as I finish this post.
Luckily I have the best foodie friend possible who brought me wine on Tuesday then helped me cook up a storm. For months we have been talking about making tiramisu, cooking with liquor is as much fun as drinking it. With St. Patrick’s Day right around the corner a boozy dessert was the perfect idea.
We immediately agreed to use Irish whiskey in the espresso and add Irish cream liqueur to the mascarpone filling. Omit the whiskey and substitute Irish cream flavored coffee creamer for a non-alcoholic version. We skipped the traditional method of using egg whites in the filling, simplifying the recipe. I keep espresso powder on hand for when we go camping but you could substitute a cup of your favorite brewed coffee.
I prefer individual desserts (portion control folks, plus I have a hungry teenage who can eat his weight in sweets) and this recipe was perfect for little trifle dishes. You could also use jars or any other similar sized containers. Just be sure to keep everything well chilled and assemble the dish quickly!
Have a happy and responsible St. Patrick’s Day!
the new Mrs. B
- 1 pound mascarpone, room temperature
- ¼ cup confectioners sugar
- ¼ cup Irish cream liqueur
- 1 7 ounce package lady finger cookies (approximately 24 cookies)
- 1 ½ cups hot water
- 3 teaspoons espresso powder
- 1 ounce Irish whiskey
- ½ cup dark chocolate chips, chilled
- Add mascarpone and confectioners sugar to the bowl of a stand mixer fitted with the whisk attachment. Whisk 1-2 minutes; slowly pour in Irish cream liqueur. Whisk 4-5 minutes until fluffy. Transfer mixture to a pastry bag or large ziplock storage bag. Refrigerate until ready to use.
- In a medium baking dish add hot water, espresso powder and whiskey. Sit aside to cool.
- Pulse chocolate chips in a food processor until fine crumbs.
- Break or cut ladyfingers into the appropriate size for the dish you are using. One by one quickly dip cookies into the coffee mixture and create one layer in the bottom of the dish. Use the pastry bag to pipe a layer of mascarpone filling on top of the cookies. If using a storage bag cut a small corner off the bag and pipe filling as directed. Sprinkle with chocolate crumbs.
- Repeat process to create additional layers until dish is full. Top with remaining mascarpone filling and sprinkle with chocolate crumbs. Chill at least 30 minutes or until ready to serve.