Baileys Tiramisu Trifles

March 12, 2018

Now this is the way to have your Baileys and coffee!  This delicious dessert comes from Clodagh's Irish Kitchen and is easy to prepare.  It is also pleasing to the eye.  If you are a fan of tiramisu or trifles, you will certainly enjoy this Irish-Italian dessert!  You can make this treat in individual portions (as shown by the pictures) or if you prefer, one big beautiful bowl.  Either way, friends and family will love this Irish take on an old Italian classic.

Bon Appetit!



This recipe calls for raw egg yolks.  If you are concerned about the safety of using raw eggs, please do not make this dessert.


The original recipe called for a 1/2 cup cocoa, I prefer to use about a 1/4 cup cocoa.


The stronger the coffee the better flavor the dessert will be.

Click here for a print version of this recipe.


Preparation time is 25 minutes.  Chill time is 2 hours.


  • 3 large free-range egg yolks

  • 5 1/2 tablespoons superfine sugar

  • 1 1/3 cups mascarpone cheese

  • 1/3 cup plus 1 tablespoon Baileys Irish cream liqueur

  • 1/3 cup plus 1 tablespoon cold strong coffee or espresso

  • 14 ladyfingers

  • 3/4 to 1 cup fresh raspberries

  • 1/4 to 1/2 cup unsweetened cocoa powder

  • 3 1/2 ounces white chocolate, grated



In a large bowl, using a handheld electric mixer, beat the egg yolks and sugar together, until pale and thick.  Add the mascarpone cheese and beat slowly, until the mixture is pale and smooth.  Stir in the Baileys liqueur and 3 tablespoons of the coffee. 


Dip half of the ladyfingers into the remaining coffee, then place in the bottom of four glasses or small bowls.  Alternatively, put the ingredients in a single glass bowl to make one large dessert.  Spoon over half of the Baileys and mascarpone mixture, then half of the raspberries, followed by half of the cocoa.  Repeat with another layer of ladyfingers, mascarpone, raspberries, and cocoa, then sprinkle the grated white chocolate on top.  Refrigerate the trifles until set, 2 hours.  Serves 4.



(edited by Anna Weicht)

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