Prep Time: 25 mins • Chill Time: 8 hours • Makes: 6 servings
Bailey’s Irish Cream steals the show with these tiramisu parfaits. A creamy mascarpone filling, ladyfinger biscuits, and espresso mixture are layered to create a decadent dessert. These parfaits are perfect for special occasions.
INGREDIENTS
- 1 lb mascarpone cheese
- 3 1/2 tablespoons Bailey’s Irish Cream, divided
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 24 ladyfingers
- 1 1/4 cups strong brewed espresso, cooled
- 1 tablespoon pure vanilla extract
- 1-ounce bittersweet baking chocolate, shaved
DIRECTIONS
- In a bowl, combine mascarpone, 2 tablespoons of the Bailey’s Irish Cream, and the sugar. Gently whisk together until combined.
- In another bowl, using an electric mixer, beat the heavy whipping cream on medium high until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
- Stir the vanilla and the remaining 1 1/2 tablespoons of Baileys into the cooled espresso coffee.
- Per parfait glass: Cut 6 ladyfinger biscuits into cubes. Place half the cut cubes into the bottom of the parfait glass. Dribble 2 tablespoons of espresso over the cubes. Repeat the process for the other five parfait glasses.
- Add a layer of mascarpone cheese mixture to each parfait glass, about a 1/4 cup. Gently spread the mixture to an even layer. Sprinkle with shaved chocolate, reserving enough for the second layer.
- For the second layer, repeat the entire process – add the cut ladyfingers, espresso, mascarpone cheese, and shaved chocolate per parfait glass.
- Cover the top of each parfait with plastic wrap and place in the refrigerator to chill for at least 8 hours to allow the flavors to come together.
- Remove from refrigerator at least 20 minutes before serving for the best flavour and texture.
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