You read correct my fellow friend. Baileys Tiramisu. I guess it’s safe to say I’m hooked on Baileys. Truly not even Baileys but if I said I was hooked on Mollys you would assume I meant drugs.
I am an Irish Cream lover and there are many more equal quality and better versions of Baileys out there. But just like everything else in our society, if you don’t have money to compete. You don’t count. A good friend of mine, Irish guy who came to the States years and years ago, had bottles of Brady’s in the house. Fantastic stuff and I trust an Irishman to know.
I look at Irish Cream as a flavoring like vanilla.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
In this recipe I did turn the volume down with the Irish Cream because I have a tendency to overindulge. I’m that guy that thinks if two aspirin will help, then four must be better. This is the worst thinking you can have when it comes to cooking. Ever use too much rosemary? Oh, you would know. Recipes, like directions on the aspirin bottle, are there for a reason and to be followed.
I made an Irish Cream pudding years back with a whole bottle of Irish Cream. Yeah, it was rather on the strong side. I was going to cut it with milk but my “more is better” brain kicked in because he loves Irish Cream. You know how I know it was too much? When my friend who is a professional drinker tasted it and he had to raise his head to catch his breath. “Yup, that’s definitely Baileys pudding alright” he said through a whisper. I got the notion of sarcasm.
I can’t tell you how much I love this Baileys Tiramisu. It has all the components of happiness. It has Irish Cream with its dynamic and wonderful flavors, bold coffee, the smooth velvet feeling of mascarpone cheese, the Lady Fingers for a little cake experience and the light dusting of cocoa powder for a little bitterness that turns to an effortless chocolate cream when connecting with the mascarpone and coffee mixture.
Hope you love this recipe and please let me know your thoughts.
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-Combine everything in a medium sauce pan.
-Over a medium heat, whisk constantly until mixture thickens to a pudding consistency, about 8-10 minutes
-Pour immediately into a bowl to stop the cooking process, cool in the refrigerator.
300g Heavy cream
-Combine and whip until a soft whip cream like texture
Once the Baileys mixture is cooled. Combine the mascarpone mixture with the Baileys mixture and mix until smooth. Making sure there are no white mascarpone whip cream streaks.
Building your Tiramisu:
- Layer half your Tiramisu mix in the casserole dish.
- Dunk your Lady Fingers in your coffee and layer across your Tiramisu mix.
- Finish with the last bit of Tiramisu mixture.
- With a strainer, dust the top with cocoa powder.
Notes from Gus:
- Make sure once the Baileys mixture has become thick like pudding you remove it from the heat right away and pour into another bowl. You don’t want Baileys scrambled eggs. I know because I’ve done it.
- DO NOT over whip the mascarpone and whip cream mixture. You just want it to resemble a soft whip cream. If you over mix the mixture you will get a butter like consistency and you will get a heavy greasy butter like Tiramisu. I know because I’ve done it.
- Buy a good quality Lady Finger from the grocery store that will hold up when dunked in coffee. Lady Fingers will absorb coffee fast so be quick with your dunk and safe to not overdo it.
- I don’t like overly sweet dessert so I omit sugar from my coffee that I dunk my Lady Fingers in. Feel free to add sugar to your coffee dunk or even more Irish Cream which would probably be even better.