Make our Baileys tiramisu, then check out our classic tiramisu, tiramisu cake and more coffee desserts.


  • 200ml strong black coffee, freshly made and cooled
  • 2 tbsp amaretto
  • 500ml double cream
  • 250g mascarpone
  • 3 tbsp golden caster sugar
  • 50ml Baileys Irish cream
  • 1 tsp vanilla extract
  • 175g sponge fingers
  • 2-3 tbsp cocoa powder


  • STEP 1

    Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Baileys and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2cm) and chill.

  • STEP 2

    Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20cm serving dish, using about half of the sponge fingers.

  • STEP 3

    Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.


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