Can we just dive right in and call it a day? I’m beyond excited to share this next creation in the Saint Patrick’s Day series with you, and seriously, how did I not think of this until now? The Nutty Irishman Tiramisu may just be my favorite tiramisu with a twist yet, and you know that’s serious! Coffee, Frangelico and Irish cream all together in one luscious dessert is one cozy situation you’re going to want to get to know a little better!
In case you’ve never had one, the Nutty Irishman is a drink made up of Irish cream and Frangelico. I usually enjoy this as a coffee cocktail, and might have been killing myself with them on my last cruise. Seriously, what better way to start a full day of cruising the Caribbean than with one of those…
That definitely planted a seed in my head, but it wasn’t until last week when I was working on a completely different idea when this gem popped into my head. There was no stopping me.
The flavors together are incredible and it’s so easy to make. In under 20 minutes, you have an incredible dessert perfect for a Saint Patrick’s Day celebration, dinner party, girl’s night, a just because night, and you never even have to turn the oven on! And no matter how many times I make tiramisu, it’s the one dessert that people always go crazy over.
So what I did was make a soaking syrup of espresso and Frangelico – hello! Then I spiked my go-to tiramisu filling with Baileys. It’s a miracle the filling ever made it in the dish… Of course I had to add a little vanilla bean paste to the party, and a zip of my favorite coffee extract sealed the deal. I use a coffee extract called Trablit, which you can get in specialty shops. You can use any good quality coffee extract you like!
I recommend making this the day before you’re going to serve it because it’s one of those desserts that needs time to mix and mingle, and it somehow gets even better the longer it sits! Another great thing about this recipe is you can cut it in half and make a smaller batch in an 8 or 9″ square baking dish. Just be prepared for people to want seconds, and I’m not just talking about me!
I hope you guys give this one a try and let me know what you think! Happy baking!
- 9x13" baking dish
- 1 (14 ounce) large package of ladyfingers or 2 (7 ounce) smaller packages - I used a total of 42 ladyfingers for the recipe - I recommend using the hard ladyfingers, such as Savoiardi.
- 12 ounces good espresso or 12 ounces boiling water with 3 Tbsp. instant espresso powder
- 4 ounces Frangelico
- 1 Tbsp. sugar
- 4 egg yolks
- 2 Tbsp. granulated sugar
- 16 ounces mascarpone
- 1 Tbsp. + 1 tsp. Trablit coffee extract (use a good quality extract)
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1 tsp. vanilla bean paste or vanilla extract
- 5 Tbsp. Baileys Irish Cream
- cocoa powder for dusting
- Mix warm espresso, Frangelico and sugar together. Set aside
- Whip egg yolks and granulated sugar on medium speed using a hand mixer until they get some volume and get pale in color. This will take about 5 minutes.
- Add the mascarpone and coffee extract and mix just until combined.
- In separate bowl, whip heavy cream with powdered sugar and vanilla bean paste. When mixture starts to get stiff, add in Baileys 1 Tbsp. at a time. Continue to whip till stiff.
- Gently fold the Baileys whipped cream into the mascarpone mixture.
- Dip 1 ladyfinger at a time into the espresso soaking syrup and arrange in neat rows till the dish is covered.
- Spread half the tiramisu filling on top smoothing out with a spatula.
- Repeat with the second layer of ladyfingers, arranging them in the opposite direction.
- Spread remaining tiramisu filling on top and smooth out.
- Cover dish with plastic wrap and refrigerate a minimum of 6 hours, preferably overnight.
- Dust with cocoa powder before serving.
Make sure you use the hard ladyfingers for this. Stay away from the soft ones.
The coffee extract I use is called Trablit and can be found at specialty shops. You can use any good quality coffee extract you like.
For the cocoa powder dusting on top, I recommend Callebaut cocoa powder. It has a wonderful taste and finishes the dessert beautifully.
This would also be fantastic topped with some chopped, toasted hazelnuts for a little added crunch!