A delightful twist on the classic tiramisu, infused with Baileys Irish Cream for a rich and creamy dessert experience.

Scale

Brew a strong cup of coffee and let it cool to room temperature. Stir in the Baileys Irish Cream and set aside.
In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy (about 3 to 5 minutes).
Add the vanilla extract and mascarpone cheese to the yolk mixture, and gently fold until smooth.
In another bowl, whip the heavy cream until stiff peaks form, then fold it into the mascarpone mixture gently.
Quickly dip each ladyfinger into the coffee-Baileys mixture, ensuring they are moist but not soaked.
In a 9×9-inch dish, layer the dipped ladyfingers at the bottom, followed by half of the mascarpone mixture. Smooth it out evenly.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture on top.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, dust the top with cocoa powder and add dark chocolate shavings if desired. Slice and enjoy!

Keywords: Baileys Tiramisu, dessert, Irish Cream, no-bake tiramisu