Nigella Baileys Tiramisu Recipe

There are few desserts that truly manage to blur the lines between indulgence and nostalgia like tiramisu. It’s the kind of dessert that carries a certain weight, not just in terms of flavor, but in the way it evokes memories of family gatherings, casual dinner parties, or that one special evening where a deliciously layered treat made everything feel just a bit more magical. Now, take that classic and add a little twist of Irish cream liqueur-Baileys, to be exact-and suddenly, you have something that feels both familiar and exciting, new yet comforting.

I first stumbled across Nigella Lawson’s Baileys Tiramisu recipe on a lazy Sunday afternoon, scrolling through cookbooks I’d long since abandoned. And let me tell you, it did not disappoint. Nigella has a way of turning even the simplest dishes into works of art, effortlessly blending rich, velvety flavors with a touch of elegance. The fact that this version of tiramisu takes just a few steps and requires no baking? A total win in my book.

Let me walk you through this rich, creamy, coffee-kissed creation that’s perfect for your next special occasion or even just a quiet evening at home. Trust me, it’s one of those recipes you’ll keep in your back pocket, ready to whip up when you want to impress, without breaking a sweat.

Nigella Lawson’s Baileys Tiramisu Recipe

I’ll be honest: when I first read the recipe, I didn’t quite know what to expect. Tiramisu, by its nature, is already pretty rich and decadent. But then you add Baileys, with its creamy, slightly boozy undertones, and you end up with something that feels a bit like a grown-up dessert that plays all the right notes-luxurious, satisfying, and just a little dangerous (in the best way).

The beauty of Nigella’s Baileys Tiramisu is that it’s simple. No fancy ingredients that will have you wandering the aisles of some obscure grocery store for hours. In fact, you probably have most of what you need already-so the whole thing comes together with little more than some patience and a love for great flavor combinations.

One thing I really appreciate about this recipe is how Nigella gives the impression that it’s all about ease and enjoyment, never about perfection. She’s all about creating joy through food, without the stress that so often accompanies cooking for others. That vibe is exactly what this tiramisu captures. It’s perfect for when you want to make something indulgent without putting in too much work.

Ingredient List

Here’s what you’ll need for Nigella’s Baileys Tiramisu:

1. Mascarpone cheese – This creamy Italian cheese is the base for your tiramisu’s luscious filling. It’s rich, thick, and smooth.
2. Double cream – Adds richness and volume to the mascarpone mixture. It also helps create that dreamy, thick consistency.
3. Baileys Irish Cream – The star of this twist on a classic tiramisu. It gives a subtle boozy flavor that elevates the dessert in a way that’s sophisticated and decadent.
4. Powdered sugar – A little sweetness to balance the creaminess and the Baileys.
5. Strong coffee – Tiramisu is known for its coffee-soaked layers, and here it comes in to add a bitter depth to the dessert that contrasts with all the creaminess.
6. Savoiardi (ladyfingers) – These airy biscuits soak up all the liquid without turning into a mushy mess, making them the perfect vehicle for the layers of mascarpone filling.
7. Cocoa powder – For dusting the top of the tiramisu and giving it that signature, bittersweet finish.

Simple ingredients, but when combined in the right way, they create magic.

How To Make Nigella Lawson’s Baileys Tiramisu?

Making this dessert feels a bit like assembling a work of art-you start with a strong foundation, layer by layer, and end up with something that’s greater than the sum of its parts.

1. Prepare The Coffee Mixture

   Start by brewing some strong coffee-this is important. The coffee should be bold, with that rich, slightly bitter taste that balances out the sweetness of the mascarpone filling. Mix the coffee with a generous splash of Baileys, and set it aside to cool slightly. The warmth of the coffee will help the ladyfingers absorb it just right, but don’t let it get too hot or they’ll fall apart.

2. Whisk The Mascarpone And Cream

   While your coffee mixture cools, grab a bowl and combine the mascarpone cheese, double cream, powdered sugar, and more Baileys. Whisk everything together until it’s thick and smooth, creating that irresistible creamy filling. The trick here is to make sure there are no lumps in the mascarpone-use a hand mixer if needed to get that velvety texture.

3. Assemble The Tiramisu

   Now comes the fun part. Dip each ladyfinger quickly into the coffee-Baileys mixture (don’t let them sit too long, or they’ll get soggy), and then arrange them in the bottom of a dish. Spoon half of the mascarpone mixture on top of the first layer of ladyfingers, smoothing it out evenly.

Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone mixture. Nigella suggests making two layers, but I’ve been known to add a third when I’m feeling extra indulgent. Smooth the top with a spatula, and don’t skimp on the finishing touch-a generous dusting of cocoa powder, just enough to give it that signature bitterness.

1. Chill And Serve

   Now, the hardest part: waiting. Pop the tiramisu in the fridge for at least 3 hours (but longer, if you can manage it) to let all the flavors meld together. The longer it sits, the better it gets, as the ladyfingers soak up the Baileys-coffee mixture and the mascarpone becomes even more decadent.

Things I Learned

The thing about cooking with recipes like Nigella’s is that there’s always a little room for discovery, even in something as familiar as tiramisu. One thing I didn’t fully appreciate until making this Baileys version was how crucial the coffee-to-Baileys ratio is. Too little Baileys, and you’ll miss out on that rich, creamy depth it provides; too much, and it overpowers the delicate layers. Finding the balance is key.

Also, Nigella’s suggestion to let the tiramisu sit in the fridge is no joke. This dessert really does get better over time. The layers soften and settle into each other, and the flavors develop in a way that’s just perfect for a dinner party or a relaxed afternoon.

Another personal lesson: don’t skimp on the cocoa powder. It’s easy to think it’s just a garnish, but it adds that final touch of complexity. I’ve found that a little extra on top really makes a difference.