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Decadent Irish Coffee Tiramisu Recipe Easy Individual Glasses Dessert

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A rich and creamy tiramisu with a boozy twist of Irish whiskey, served in individual glasses for an elegant and easy-to-make dessert.

Ingredients

Scale
  • 1 cup (240 ml) strong espresso or very strong brewed coffee, cooled
  • 3 tablespoons (45 ml) Irish whiskey
  • 24 ladyfingers (Savoiardi)
  • 1 cup (240 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold
  • ½ cup (100 g) granulated sugar
  • 3 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Prepare the coffee mixture: Brew 1 cup (240 ml) of strong espresso or coffee and let it cool. Stir in 3 tablespoons (45 ml) of Irish whiskey. Set aside to soak ladyfingers later.
  2. Make the custard base: In a heatproof bowl, whisk together 3 large egg yolks and ½ cup (100 g) granulated sugar until smooth. Place over a saucepan of simmering water (double boiler) and gently heat, stirring constantly, until the mixture thickens slightly and reaches about 160°F (70°C). Remove from heat and stir in 1 teaspoon vanilla extract. Let it cool.
  3. Whip the cream: In a large bowl, beat 1 cup (240 ml) cold heavy cream to soft peaks using an electric mixer or whisk.
  4. Combine mascarpone and custard: Gently fold 1 cup (240 g) room temperature mascarpone cheese into the cooled egg yolk custard until smooth and creamy. Then fold in the whipped cream slowly, keeping the mixture light and fluffy.
  5. Assemble the glasses: Quickly dip each ladyfinger into the coffee-whiskey mixture (about 1-2 seconds per side). Place a layer of soaked ladyfingers at the bottom of each glass.
  6. Add cream layer: Spoon or pipe a generous layer of mascarpone cream over the ladyfingers, smoothing the top gently.
  7. Repeat layering: Add another layer of dipped ladyfingers followed by another cream layer.
  8. Chill: Cover the glasses with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Finish with cocoa: Just before serving, dust the top with unsweetened cocoa powder using a sifter.

Notes

Use room temperature mascarpone for smooth blending. Dip ladyfingers quickly to avoid sogginess. Whip cream to soft peaks only. Cook egg yolks gently to 160°F (70°C) to ensure safety. For dairy-free, substitute mascarpone with coconut cream and heavy cream with whipped coconut milk. For non-alcoholic version, replace whiskey with coffee and vanilla extract or Irish cream syrup.

Nutrition

Keywords: Irish coffee tiramisu, individual tiramisu, easy tiramisu recipe, Irish whiskey dessert, coffee dessert, mascarpone dessert

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