Nigella Baileys Tiramisu Recipe [GUIDE]

Have you ever had that feeling when a dessert feels like a warm, cozy hug after a long day? That’s exactly what Nigella Lawson’s Baileys Tiramisu does. It’s a playful twist on the classic Italian tiramisu, blending the creamy, coffee-soaked layers with the silky smoothness of Baileys Irish Cream. It’s not just any dessert; it’s a seductive marriage of indulgence and nostalgia, all wrapped in a luxurious, creamy layer of heaven.

I first stumbled upon this recipe during a lazy Sunday afternoon when I was craving something sweet but wasn’t in the mood for the usual chocolate fix. I was already a fan of Nigella’s easy yet impressive recipes but this one just called to me. The idea of taking the traditional tiramisu, that perfect dessert for dinner parties and giving it a boozy twist? Genius. Tiramisu is meant to be indulgent but this version, with Baileys folded into the mascarpone, just takes it to a whole new level. It’s rich, yes but it never feels heavy. Instead, you get this wonderful depth of flavor that’s both creamy and slightly boozy, balanced by the coffee-soaked ladyfingers.

Nigella Baileys Tiramisu Recipe

Ingredients Needed

The beauty of this dessert is that the ingredients are simple-nothing too fancy-but it comes together in such a decadent way. So, let’s talk about what you’ll need. Trust me, it’s all about getting the balance right and Nigella makes that easy.

1. Mascarpone Cheese (500g) – The creamy base of tiramisu, it’s smooth and rich, giving the dessert that luxurious texture. It’s the foundation of all that indulgence.
2. Baileys Irish Cream (250ml). This is the secret ingredient. The richness of Baileys adds depth to the mascarpone and a boozy kick to the overall flavor.
3. Heavy Cream (300ml) – To lighten up the mascarpone and make everything come together in fluffy perfection.
4. Caster Sugar (75g) – Just a little bit of sweetness to balance the richness of the cream and mascarpone. You could adjust this depending on your sweetness preference but I’ve found this amount to be spot on.
5. Ladyfingers (Savoiardi) (about 24 pieces). The essential element for soaking in the coffee. I used traditional ones but if you can’t find them, you can use sponge fingers as a substitute.
6. Espresso (200ml) – Strong coffee, no exceptions here. You want the bitterness of the coffee to cut through the sweetness of the mascarpone and Baileys.
7. Cocoa Powder (for dusting). The finishing touch that gives a slight bitterness and a beautiful, rich color to the top of your tiramisu.
8. Dark Chocolate (optional) – If you’re feeling extra, grated dark chocolate adds another layer of complexity to the dessert, although it’s completely optional.

It’s like a few familiar ingredients but put together in a way that surprises your taste buds. They come together in harmony, creating something elevated yet simple enough to make in your own kitchen.

Equipment Needed

This isn’t a complex recipe in terms of the tools you need. You just need a few basics.

1. Mixing Bowls – One for the mascarpone mixture and another for soaking the ladyfingers.
2. Electric Whisk – A hand whisk will do but an electric whisk makes the job much easier when you’re trying to beat the mascarpone and cream together until smooth.
3. A Shallow Dish or Tray. You’ll need something to soak the ladyfingers in and a shallow dish is ideal. I prefer something wide so I can lay them out in a single layer without too much overlap.
4. A Spoon or Spatula. For spreading that creamy mascarpone mixture evenly across the ladyfingers.
5. Sifter or Fine Mesh Strainer. This is for dusting the cocoa powder on top evenly. You could also use a small sieve if you don’t have a sifter.
6. Serving Dish – A large, shallow dish works best for this. I’ve used a 9×9-inch square dish but it depends on how many people you’re serving.

It’s not about fancy equipment, just the basics to help you put it all together.

Instructions To Make Nigella Lawson’s Baileys Tiramisu

Now, for the fun part. making this dessert. I’ll walk you through the steps and I promise, it’s easier than it sounds. There’s something almost meditative about layering the ingredients and watching the tiramisu come to life.

1. Prepare the Coffee: Brew your strong espresso and let it cool down while you prepare the other components. This is crucial because you don’t want to risk soaking the ladyfingers in hot coffee and making them soggy.
2. Make the Mascarpone Cream: In a large mixing bowl, whip together the mascarpone, heavy cream, Baileys and sugar. This should take about 3-5 minutes with an electric whisk and you’re looking for a light, fluffy texture. It will almost resemble whipped cream but with a slight thickness to it from the mascarpone.
3. Soak the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee. don’t leave them in too long or they’ll get too soggy. A quick dip on each side is all it takes. Lay them out in your shallow dish, covering the bottom.
4. Layering: Now, spoon half of the mascarpone mixture over the coffee-soaked ladyfingers, spreading it out evenly. Dip the remaining ladyfingers and layer them on top of the mascarpone. Spread the rest of the mascarpone mixture on top, smoothing it out.
5. Chill: The tiramisu needs to chill in the fridge for at least 4 hours but overnight is even better. This allows the flavors to meld together and lets the tiramisu firm up to its perfect texture.
6. Finishing Touches: Just before serving, dust a generous amount of cocoa powder over the top and, if you like, grate some dark chocolate for extra flair.

What I Learnt

I think the most important thing I learned while making Nigella’s Baileys Tiramisu was the magic of balance. It’s so easy to get carried away with the booze, the coffee, the cream but the true beauty of this dessert comes from how well everything works together. The coffee which initially seems overpowering, is perfectly tempered by the smoothness of the Baileys and the sweetness of the mascarpone. The ladyfingers, soft but still holding their structure, soak up just enough coffee to add depth without turning soggy. It’s this delicate balance that makes each bite pure bliss.

And, if you’ve ever been intimidated by making tiramisu (I definitely was before this), let me reassure you. this is one of the easiest, most forgiving desserts you can make. It’s practically foolproof and while it does take time to chill, the preparation is surprisingly quick.

FAQs

Can I Use A Different Alcohol Instead Of Baileys For This Tiramisu?

You totally can! Nigella’s Baileys Tiramisu is all about that rich, creamy flavor, but if Baileys isn’t your thing, you could swap it out with rum, amaretto, or even coffee liqueur for a different twist. Just keep in mind that it’ll change the flavor profile a bit, but it’ll still be delicious!

How Do I Make Sure The Tiramisu Doesn’t Turn Out Too Soggy?

Ah, the soggy biscuit problem. The key is to dunk the ladyfingers (or savoiardi) quickly into the Baileys mixture-don’t let them sit too long. You want them to soak just enough to soften, but not turn into mush. A quick dip and you’re good to go!

Can I Prepare This Tiramisu Ahead Of Time?

Absolutely! In fact, this dessert gets even better if you make it ahead. Letting it sit in the fridge for a few hours (or even overnight) allows the flavors to meld together perfectly. Just don’t forget to dust the cocoa powder on top right before serving for that fresh, indulgent finish!