Easy Irish Coffee Tiramisu

This Easy Irish Coffee Tiramisu brings two great comforts together: strong coffee and creamy dessert. The idea of tiramisu comes from Italy, but this version adds Irish cream for a warm, boozy note that feels like a slow hug. When you lift the lid, you smell fresh espresso, cocoa, and a hint of Irish cream. The first bite feels soft and light. The ladyfingers soak the coffee and stay tender, while the chocolate-mascarpone filling melts on your tongue. The texture moves from a slight coffee bite to smooth, rich cream and a gentle cocoa dust. This mix of smell, taste, and texture makes it a favorite at many tables.

Tiramisu has a long history as a beloved layered dessert. People made it for simple dinners and special events because it balances bold coffee with sweet cream. This Easy Irish Coffee Tiramisu keeps the classic feel but speeds up steps and adds chocolate for more depth. You can make it ahead, and its flavors get better after a few hours in the fridge. If you want similar easy recipes or more dessert ideas, try a guide to best easy creamy seafood chili for other simple, crowd-pleasing dishes. This tiramisu is an easy way to serve a rich, elegant dessert with little fuss. It will taste like you made more work than you did.

Why make this recipe

• Fast and reliable: This recipe uses simple steps for a classic result. You can prepare it in under 30 minutes of active time.
• Make-ahead friendly: It needs at least 6 hours to set, so you can make it the day before a party.
• Beginner friendly: The steps are clear and forgiving. Folding and soaking are easy to learn.
• Pantry-staple friendly: It uses common ingredients like sugar, cocoa, and cream. You likely have many items at home.
• Crowd-pleaser: The mix of coffee, chocolate, and Irish cream appeals to many tastes and ages when served without too much alcohol.
• Cost-effective: You get a dessert that feels fancy but uses small amounts of higher-cost items like mascarpone and chocolate.
• Versatile: You can change the alcohol or chocolate level to fit your group.

This version is better because it adds melted milk chocolate for smooth cocoa depth, uses instant coffee with espresso for a strong coffee flavor in less time, and keeps the making process simple for home cooks.

How to make Easy Irish Coffee Tiramisu

The goal is to build soft layers that hold coffee flavor and creamy richness without becoming soggy. Start by creating a stable chocolate-mascarpone cream. Whisked egg yolks and sugar give body and slight lift. Melting milk chocolate and folding it in adds smooth cocoa flavor and helps give the filling structure when chilled. Adding whipped heavy cream and mascarpone lightens the mixture and creates the classic silky mouthfeel.

For the ladyfingers, you do quick dips into coffee so they soak enough to taste like espresso but stay intact. The instant coffee in the espresso strengthens the coffee flavor with little work. Layering matters: a single even layer of soaked ladyfingers followed by a spread of the cream keeps the dessert from collapsing. Chill time lets the flavors marry and the filling firm up. Before serving, the Irish cream drizzles into the top layer to give a bright boozy note that perfumes each bite.

If you want a savory contrast for your menu, pair this dessert with a bold main dish like a rich shawarma and its sauces; see a good chicken shawarma garlic sauce recipe for a main that stands up to tiramisu’s flavors. The science here is gentle: egg and sugar emulsify with melted chocolate to hold air and cream. Folding keeps air in the whipped cream so the final texture stays light.

Ingredients

• 4 Egg yolks
• 1/2 cup Cocoa powder
• 2 oz Milk chocolate
• 3/4 cup Sugar
• 2 tsp Vanilla
• 8 oz Ladyfingers
• 16 oz Espresso
• 1 tsp Instant coffee powder
• 1 cup Heavy cream
• 3 oz Irish cream
• 8 oz Mascarpone

Choose the best quality you can for big flavor with simple work. Use fresh egg yolks from clean, refrigerated eggs. Pick high-quality mascarpone with a smooth, slightly tangy smell — avoid brands with curdled or grainy texture. Use real milk chocolate (not candy melts) for smooth melt and flavor. Buy strong espresso or a dark roast coffee; instant coffee powder should be fresh for best aroma. Use firm, dry ladyfingers that will absorb but not fall apart. Heavy cream should be cold and full-fat for stable whipped peaks.

Substitutions:

• Dairy-free: Use a dairy-free mascarpone alternative and whipped coconut cream instead of heavy cream. Use dairy-free chocolate.
• Egg-free: Replace egg yolks with a cooked custard made from cornstarch and milk or use a commercial egg replacer designed for custards.
• Alcohol-free: Omit Irish cream and drizzle strong coffee or a coffee syrup on top instead.

Directions

1. Whisk egg yolks and sugar until pale and creamy.

   • Place egg yolks and sugar in a medium bowl. Use a whisk or electric mixer on medium speed. Whisk until the mixture lightens in color and becomes thick and ribbon-like when you lift the whisk. Visual cue: the mixture should fall slowly in a pale stream and hold a faint ribbon on the surface for a second. It will smell sweet and slightly eggy.

2. Melt milk chocolate and let it cool slightly before folding it into the egg mixture.

   • Break chocolate into small pieces and melt gently in a double boiler or short bursts in a microwave (20 seconds, stir, repeat). Let it cool but stay fluid. The chocolate should be warm, not hot—if you pour hot chocolate into eggs you may scramble them. Visual cue: warm chocolate looks glossy and pours slowly.

3. Stir in cocoa powder and vanilla.

   • Sift cocoa powder to avoid lumps, then fold it into the egg-chocolate mix. Add vanilla and stir until even. The mixture will smell of chocolate and coffee-ready cocoa. Texture should be smooth and slightly thick.

4. Whip heavy cream until stiff peaks form. Fold whipped cream and mascarpone into the chocolate mixture and combine gently.

   • Chill your bowl and beaters for a firmer whip. Pour cold heavy cream into a bowl and whip until stiff peaks that hold shape. Visual cue: when you lift the whisk, peaks stand tall without drooping. Add mascarpone in spoonfuls, then fold the cream-mascarpone into the chocolate base using a spatula. Use gentle folding to keep the mix airy. The final filling should be smooth, light, and chocolate-colored with no streaks.

5. Prepare espresso and dissolve instant coffee in it.

   • Brew 16 oz strong espresso or very strong coffee. Stir in 1 tsp instant coffee until it dissolves — this boosts aroma. Let the coffee cool to warm. Visual cue: coffee should be dark and steam gently, not boiling.

6. Dip ladyfingers briefly in the espresso mixture and layer them in a dish.

   • Quickly dip each ladyfinger for 1–2 seconds per side. They should darken slightly but remain firm. If they sag or break, dip less. Layer them closely in a 9×9 or similar dish. Visual cue: ladyfingers will look damp and slightly darker but keep their shape.

7. Spread half of the chocolate mixture over the ladyfingers.

   • Use a spatula to spread an even layer. Smooth the surface so the cream reaches the edges. The layer should be thick and glossy. Smell the blend of chocolate and coffee.

8. Repeat the layers with remaining ladyfingers and chocolate mixture.

   • Add another layer of dipped ladyfingers, then spread the remaining filling. Smooth the top carefully. The dessert should look even and tidy.

9. Refrigerate for at least 6 hours.

   • Cover lightly with plastic wrap and chill. This rest time lets the ladyfingers soften and the filling set. Visual cue: the top will firm and the dessert will cut cleanly after chilling. The aroma will deepen.

10. Before serving, drizzle Irish cream over the top and dust with cocoa powder.

• Pour 3 oz Irish cream evenly across the surface. Dust with sifted cocoa powder. The top should glisten with a light boozy sheen and look evenly cocoa-dusted.

How to serve Easy Irish Coffee Tiramisu

• Individual portions: Spoon into small glasses or ramekins for single servings. Top each with a dusting of cocoa and a single chocolate shaving.
• Dinner party plate: Place a square on a dessert plate, drizzle a little extra Irish cream or chocolate sauce around the plate, and add fresh berries for color.
• Pairing drinks: Serve with a small espresso, black coffee, or an Irish coffee cocktail for adults. For non-alcoholic pairings, a cold brew or hot chocolate works well.
• Plating tips: Use a hot knife dipped in hot water and wiped dry between cuts for clean slices. Garnish with mint or finely grated milk chocolate for a professional look.

How to store Easy Irish Coffee Tiramisu

• Short-term (fridge): Cover with plastic wrap and refrigerate for up to 3 days. The texture remains best in the first 48 hours.
• Long-term (freezer): You can freeze tiramisu for up to 1 month. Wrap tightly in two layers: plastic wrap followed by foil. Thaw in the refrigerator overnight before serving.
• Reheating: Do not heat tiramisu in the oven or microwave; heating will break the texture. If you prefer warm notes, serve with a warm espresso or heated chocolate sauce on the side rather than reheating the tiramisu itself.

Tips to make Easy Irish Coffee Tiramisu

• Use room-temperature egg yolks for easier whisking and smoother texture.
• Cool melted chocolate slightly before adding to eggs to avoid cooking the yolks.
• Chill bowls and beaters for firmer whipped cream.
• Dip ladyfingers briefly to avoid a soggy dessert; test one first.
• Fold gently to keep the filling light; overmixing will make it dense.
• Taste the coffee mix before soaking to adjust strength.
• Keep the top smooth and cover loosely in the fridge to prevent skin forming on the cream.

Variation

• The Deluxe Version: Swap milk chocolate for dark chocolate (3 oz) and add a tablespoon of coffee liqueur to the chocolate mix for deeper flavor.
• Alcohol-free: Replace Irish cream with strong coffee syrup or vanilla syrup and skip alcohol entirely.
• Light version: Use low-fat mascarpone alternative and whipped aquafaba instead of heavy cream to reduce fat.
• Spiced version: Add a pinch of cinnamon and nutmeg to the cocoa dusting and stir a little cinnamon into the espresso for a warm, spiced note.

FAQs

Q: Can I use whole eggs instead of yolks?
A: Whole eggs change texture and risk a thinner cream. Yolks give richness and body. If you use whole eggs, gently cook them in a bain-marie with sugar to make a safe custard before adding chocolate.

Q: Why is my tiramisu too soggy?
A: You likely over-soaked the ladyfingers. Dip them for only 1–2 seconds per side. Use firmer ladyfingers and let excess coffee drip off before layering.

Q: Why is my cream mixture runny?
A: You may not have whipped the cream to stiff peaks or the mascarpone may be too soft. Chill your tools and beat the cream firmly. Also, folding too hard can deflate the mixture.

Q: Can I make this ahead of time?
A: Yes. Make it up to 2 days ahead. The flavors improve after a long rest, but keep it covered in the fridge.

Q: Is it safe to use raw egg yolks?
A: Raw yolks carry a small risk. Use pasteurized eggs if you are concerned, especially for pregnant women, young children, or older adults.

Conclusion

This Easy Irish Coffee Tiramisu brings smooth chocolate, strong coffee, and a soft boozy finish together in a quick, elegant dessert. For another take on this idea, you can compare with a classic version on a classic Irish coffee tiramisu recipe on Food52. If you want a Bailey’s-focused twist, see the detailed variation at a Bailey’s Irish cream tiramisu on How Sweet Eats. Enjoy making it and watch your guests ask for seconds.

Easy Irish Coffee Tiramisu

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• Author: lamharmalmehdi25
• Total Time: 360 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A delightful fusion of rich coffee and creamy dessert, featuring Irish cream for a warm, boozy note.

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Ingredients

• 4 Egg yolks
• 1/2 cup Cocoa powder
• 2 oz Milk chocolate
• 3/4 cup Sugar
• 2 tsp Vanilla
• 8 oz Ladyfingers
• 16 oz Espresso
• 1 tsp Instant coffee powder
• 1 cup Heavy cream
• 3 oz Irish cream
• 8 oz Mascarpone

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Instructions

1. Whisk egg yolks and sugar until pale and creamy.
2. Melt milk chocolate and let it cool slightly before folding it into the egg mixture.
3. Stir in cocoa powder and vanilla.
4. Whip heavy cream until stiff peaks form. Fold whipped cream and mascarpone into the chocolate mixture and combine gently.
5. Prepare espresso and dissolve instant coffee in it.
6. Dip ladyfingers briefly in the espresso mixture and layer them in a dish.
7. Spread half of the chocolate mixture over the ladyfingers.
8. Repeat the layers with remaining ladyfingers and chocolate mixture.
9. Refrigerate for at least 6 hours.
10. Before serving, drizzle Irish cream over the top and dust with cocoa powder.

Notes

Best enjoyed chilled, this dessert improves in flavor after a few hours in the fridge. Perfect for parties and make-ahead friendly.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: Irish

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 100mg

Keywords: Irish cream, tiramisu, coffee dessert, easy recipes, no-bake desserts