This Easy Tiramisu Recipe is made with layers of creamy mascarpone filling (made with Baileys and no raw eggs), espresso soaked ladyfingers, and dreamy whipped cream topped with rich cocoa powder. This rich and creamy classic Italian dessert is the best homemade tiramisu recipe I’ve ever had.
- 6 egg yolks
- 2/3 cup + 2 Tbsp granulated sugar, divided
- 1/2 tsp salt
- 1/3 cup + 2 Tbsp Baileys Irish Cream, divided*
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
- 16 oz mascarpone, room temperature
- 1 1/2 cups brewed espresso, or strong coffee, room temperature
- 1 tsp espresso powder, optional
- 2 7oz packages of ladyfingers (about 45-50 ladyfingers)
- 1/4 cup cocoa powder
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With a standing mixer or hand mixer, whip heavy whipping cream, 2 Tbsp granulated sugar, and vanilla extract together until it thickens and reaches medium to stiff peaks. Set aside.
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Heat egg yolks, 2/3 cup sugar, salt, and Baileys in a double broiler over simmering water (med-low heat), whisking the mixture constantly. Whisk for 10-12 minutes, until the mixture is thick and it has reached 160-165 degrees Fahrenheit.
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Remove from heat and allow to cool about 5-10 minutes.
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With a standing mixer or a hand mixer, whip mascarpone and the egg mixture until smooth and well combined.
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Gently fold 2/3 of the whipped cream into the mascarpone filling, until combined.
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Whisk brewed espresso, remaining 2 Tbsp of Baileys, and espresso powder (if using) until combined.
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Dip each ladyfinger into the coffee mixture, one at a time, and lay them side by side in a 9x13 casserole dish.
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Spread half of the mascarpone mixture over the top of the ladyfingers.
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Dip and lay the second layer of ladyfingers, then spread the remaining mascarpone filling on top.
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Lastly, spread the remaining whipped cream on top.
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Cover and refrigerate for at least 8 hours.
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Before serving, dust a thick layer of cocoa powder on top.
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Store leftovers in the fridge.
*You can substitute rum, Kahlua, marsala wine, amaretto, brandy, for Baileys, if you prefer.
*Additionally, you can use a combination of alcohols, such as part rum and part coffee flavored liqueur, etc.
*You can use rum extract as well. Instead of vanilla extract in the whipped cream, you can use rum extract.
*If you want to make this non-alcoholic, simply omit the Baileys altogether. When making the egg mixture over the double broiler, you do not need to replace the Baileys with anything else if you want to keep this alcohol free.