• Barth Bakery

Bailey's Tiramisu Parfaits

Updated: Mar 18

This boozy twist on classic Italian tiramisu combines layers of espresso and Bailey’s soaked soft ladyfingers with creamy mascarpone for a light yet indulgent dessert. The individual portions allow for a beautifully presented and fancy dessert that is impressive yet surprisingly simple.




Makes 6-14 parfaits (depending on the size of your jars)


Ingredients

Bailey's Tiramisu Parfaits

  • 16 oz mascarpone cheese, room temperature

  • 6 Tbsp Bailey’s Irish Cream, divided

  • ½ cup granulated sugar

  • 1 ½ cups heavy whipping cream, cold

  • 2 tsp pure vanilla extract

  • 1 ¼ cups strong brewed espresso, cold

  • 24 soft ladyfingers, cubed

  • 2 ½ tsp unsweetened cocoa powder, for dusting

  • 2 oz semisweet chocolate, shaved


Directions

Bailey's Tiramisu Parfaits

  1. Gather your jars or dishes. (I used 4oz Mason jars and yielded 14 parfaits.)

  2. In a large bowl, whisk together the mascarpone, 2 tablespoons of Bailey’s, and the sugar until combined.

  3. In another bowl, use an electric mixer to beat the heavy whipping cream with the vanilla on high speed until stiff peaks form. Then use a rubber spatula to gently fold the whipped cream into the mascarpone mixture.

  4. In a separate small bowl, stir together the espresso and remaining 4 tablespoons of Bailey’s until combined.

  5. Place one layer of cubed ladyfingers in the bottom of a jar, arranging the cubes tightly and ensuring there are no gaps. Spoon about 1 tablespoon of the espresso mixture on top of the ladyfinger cubes. Add a layer of the mascarpone mixture on top of the ladyfingers and evenly spread to the edges. Add a second layer of ladyfingers on top of the mascarpone and lightly drizzle more of the espresso mixture on top of the ladyfingers. (Don’t use more espresso than the ladyfingers can absorb. You don’t want any excess espresso; otherwise the mascarpone will become liquidy.) Add another layer of the mascarpone mixture on top of the ladyfingers, and again evenly smooth to the edges.

  6. Refrigerate the parfaits until the mascarpone has set, at least 4 hours or overnight. When ready to serve, dust the tops of the parfaits with cocoa powder and decorate with shaved chocolate.