If you’re a fan of Baileys Irish Cream as I am, you’ll love this fun twist on tiramisu from one of my all-time favorite cookbooks, Nigella Express by Nigella Lawson. The first time I made it, my husband proclaimed it the best tiramisu he’d ever had. Since then, it’s become a dinner party regular at our house. With layers of espresso-soaked ladyfingers and light mascarpone cream, it looks and tastes impressive yet is almost ridiculously easy to make. You spend 20 minutes putting it together, if that, then just pop it in the fridge overnight.
Before we get started, you should know that the recipe is made with raw eggs. With that in mind, use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it’s a truly grown-up dessert
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