Bailey’s Hazelnut Chocolate Tiramisu

Willow Bird Baking


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7.00 (in)
7.00 (in)
7.00 (in)
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Bailey’s Hazelnut Chocolate Tiramisu

Recipe by: Willow Bird Baking, based on this recipe
Yield: about 8 servings

Tiramisu is a brilliant and moody concoction where soaked cookies serve as a vessel for strong coffee, alcohol, and chocolate. The result is a buzzy, boozy, rich dessert — made even more exciting here by substituting Bailey’s Hazelnut Liqueur for the traditional Marsala wine. This would be a perfect dessert for St. Patrick’s Day! This tiramisu does include raw eggs, and therefore probably should not be consumed by the elderly, folks with compromised immune systems, pregnant women, or young kids. Feel free to usepasteurized eggs, also, to minimize the risk.

3 eggs, separated
6 tablespoons powdered sugar and 1 teaspoon powdered sugar, divided
1/2 cup espresso or strong coffee, divided
6 tablespoons and 4 tablespoons Bailey’s Hazelnut Liqueur, divided
1 pound Bel Gioso Tiramisu mascarpone cheese*
1 teaspoon vanilla extract
1 (7-ounce) package Ladyfingers
1/2 cup Ghirardelli 60% cacao chocolate chips, melted and cooled
cocoa powder for dusting
dark chocolate covered espresso beans for garnish, optional
*I accidentally used Bel Gioso’s Tiramisu mascarpone instead of regular, so it already had a bit of coffee and sugar in it — you can use it, too, or add a tiny bit more coffee and sugar to your mixture.

In a large bowl, beat 3 egg yolks, 6 tablespoons powdered sugar, 1 tablespoon espresso, 6 tablespoons Bailey’s Hazelnut Liqueur for a couple of minutes until well combined and thickened. Add the mascarpone cheese and vanilla extract and beat until well combined and fluffy, about 5 minutes.

In a separate (very clean) bowl, preferably with a stand mixer to spare your arm muscles, whisk 3 egg whites until foamy. Add 1 teaspoon powdered sugar and whip to stiff peaks. Stir about 1/3 of the egg white mixture into the egg yolk mixture to lighten it; then fold the rest of it in gently. Taste for flavor.

Pour the rest of the espresso and Bailey’s into a flat dish. Dip one side of each Ladyfinger in this mixture for just 5 seconds (so it doesn’t get soggy) before layering them, soaked side up, in a deep serving dish. Repeat, lining the entire bottom of the dish with the cookies. Drizzle cooled melted chocolate all over the cookies. Dollop about 1/3 to 1/2 (depending on how many layers you think you’ll be able to get in your dish) of the mascarpone mixture (called zabaglione) over the top and use an offset spatula to spread it into an even layer. Dust this with cocoa powder. Repeat layering dipped cookies, melted chocolate, zabaglione, and a dusting of cocoa powder, ending with a layer of the zabaglione dusted with cocoa powder (I got 2 full layers of cookie/chocolate/zabaglione/cocoa powder before my cookies ran out, but it depends on the size of your serving dish.)

Chill at least one hour before serving. Dot with dark chocolate covered espresso beans and serve. Eat within 36 hours or so, or things start to get soupy.