Irish Coffee Tiramisu

Desserts

No Bake

Irish Coffee Tiramisu

Thoughtfully layered with Walker’s all-butter Vanilla Shortbread, rich Irish Cream notes, and velvety cream, this elegant tiramisu brings timeless flavor perfect for any celebration, gathering, or simply savoring a sweet everyday moment.
 

 

Ingredients

Coffee Soak

2/3 cup strong brewed coffee

1/2 cup sugar

1/4 cup Irish cream liqueur

Cream Layer

1 1/2 cups heavy whipping cream

16 oz mascarpone cheese

3/4 cup sugar

3/4 cup Irish cream liqueur

1 tsp vanilla extract

For Layering

2 box 5.3 oz Walker's Vanilla Shortbread

Cocoa powder, for the top

Method

Pour the coffee and sugar into a small saucepan and warm over medium heat. Stir until the sugar dissolves and the mixture just starts to simmer. Take it off the heat, stir in the Irish cream, and let it cool all the way.

In a stand mixer (or with a hand mixer), whip the heavy cream until it holds stiff peaks. Transfer it to a bowl and set aside.

In the same mixer bowl, combine mascarpone, sugar, Irish cream, and vanilla. Beat until smooth and creamy.

Add a scoop of the whipped cream to loosen the mascarpone mixture, then gently fold in the rest of the whipped cream until fully combined and fluffy.

Dip each Walker's Vanilla Cookie briefly into the cooled coffee mixture. Do not leave them in too long or they will fall apart.

Arrange the dipped cookies in a single layer in the bottom of an 8-inch square dish. Spread half of the mascarpone filling over the cookies.

Repeat with a second layer of dipped cookies, then finish with the remaining mascarpone filling. Smooth the top, or pipe it on for a cleaner look.

Cover and refrigerate for at least 6 hours so the layers can set.

Right before serving, dust the top with cocoa powder. Slice and serve cold.

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