Baileys Tiramisu


Simplify prepping this Italian dessert by serving up in individual cup portions.

Baileys Tiramisu


  • 250ml (1 cup) Harris Farm Dolce Blend coffee, cooled to room temperature
  • 80ml (1/3 cup) kahlua
  • 6 savoiardi (sponge finger biscuits), halved crosswise
  • 2 eggs, separated
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 x 250g container mascarpone, at room temperature
  • 125ml (1/2 cup) Baileys Original Irish Cream liqueur
  • Coarsely grated dark, milk chocolate or cocoa powder, to serve (should cover top of glass)


          1. Combine coffee and kahlua in a bowl to form coffee mixture.
          2. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 375ml (1 1/2-cup capacity) serving glasses.
          3. Drizzle with remaining coffee mixture.
          4. Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.
          5. Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form.
          6. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined.
          7. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.
          8. Sprinkle with your choice of chocolate or cocoa powder to serve.


          Serves 4 

          Ingredients for Baileys Tiramisu


          Black Gold Raw Cacao Powder 125g

          $5.99 ea