Bailey’s Tiramisu Parfaits

These Bailey’s tiramisu parfaits combine three rich layers of soft ladyfingers, Irish cream spiked mascarpone filling, and an espresso mixture into mini indulgent dishes to share.

Total 8 hours 25 minutes
Serves 6 parfaits
Dessert
American

Jump to the recipe

These Bailey’s tiramisu parfaits combine three rich layers of soft ladyfingers, Irish cream spiked mascarpone filling, and an espresso mixture into mini indulgent dishes to share.

Spoonful of Bailey's Tiramisu Parfait being lifted out of the parfait cup

Why this recipe works

Bailey’s Tiramisu Parfaits are a delightful twist on the classic Italian dessert. Combining the rich flavors of tiramisu with the smooth, creamy taste of Bailey’s Irish Cream liqueur, these parfaits are the perfect decadent treat for any occasion.

Parfaits are great for dessert because they are the perfect size for one person. A parfait in this form, with cake and liquid, is basically a trifle in miniature form.

Bailey's Tiramisu Parfait with more in the background

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Bailey's Tiramisu Parfaits

Ingredient Info and Substitution Suggestions

LADYFINGERS – There are two types of ladyfingers available on the market. Traditional Italian ladyfingers are hard and crunchy and there’s also a soft and spongy variety that you usually find in your grocer’s bakery department. Soft ladyfingers are more readily available, however, you may be able to find the crunchy variety at specialty markets and Italian grocers. I used the soft, spongy variety for this recipe.

FILLING – The filling is a combination of Bailey’s Irish Cream, mascarpone cheese, granulated sugar, and heavy whipping cream that is beaten and combined with the other ingredients. It’s fluffy, light, and beautifully rich.

How to Make Bailey’s Tiramisu Parfaits

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Combine mascarpone, 2 tablespoons of the Bailey’s Irish Cream, and the sugar. Whisk or stir together gently until combined.
In a mixer bowl with the whisk attachment, beat the heavy whipping cream on medium-high until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
Line up six dessert dishes (I used mini trifle dishes).
Stir the vanilla and the remaining 1 1/2 tablespoons of Baileys into the cooled espresso coffee.
You will need a total of 4 ladyfingers for each parfait, 2 for each layer. Cut ladyfingers into cubes. Place 6 cubes into the bottom of the dessert dish (5 around the edge and 1 in the center), arranging so that the cut side faces out and touches the side of the dish. Dribble 2 scant tablespoons of espresso over the cubes. Repeat for the other 5 dishes.
Add a layer of mascarpone cheese mixture to each dish, a heaping 1/4 cup or so. Gently press down and spread to an even layer.
Sprinkle with shaved chocolate, reserving enough for the second layer.
Repeat the process, cubed ladyfingers, espresso, mascarpone cheese, then shaved chocolate.
Use a clean, dampened cloth to wipe the edges of the dessert dishes. Cover the top of each one with plastic wrap and place in the refrigerator to chill for at least 8 hours, overnight is best to allow the flavors to mingle.
To serve, remove from refrigerator about 30 minutes ahead of time for best flavor and texture. When the filling is too cold the flavors are not as prominent.

Frequently Asked Questions & Expert Tips

Can I make them ahead of time?

Yes, these Bailey’s tiramisu parfaits are actually best when made the night before, or early the day you plan on serving them. The sweet spot is making them around 6-8 hours ahead to allow the flavors to mingle in the refrigerator. Remove the parfaits from the refrigerator an hour before serving as the flavor is more pronounced at or slightly above room temperature.

How do you store Bailey’s tiramisu parfaits?

Store the parfaits, covered with plastic wrap, in the refrigerator for up to 3 days.

Can I double the recipe and make it in a trifle dish?

Yes, a few of our readers have had success doing so! Follow the same layering method as you would when making them in a parfait dish. Cover with plastic wrap and store in the refrigerator until ready to serve. As mentioned above, allowing 6-8 hours of chill time before serving will yield the best flavor.

Spoon in a Bailey's Tiramisu Parfait with a bite removed

Serving Suggestions

Serve Bailey’s tiramisu parfaits topped with shaved chocolate or a dusting of cocoa powder. The parfaits are best either at or slightly above room temperature, so be sure to remove them from the refrigerator about an hour before you plan on serving. Enjoy!

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This post originally appeared here on November 29, 2011 and has since been updated with new photos and expert tips.

Recipe

Bailey’s Tiramisu Parfaits

Cubed ladyfingers, mascarpone filling, and an espresso mixture are layered together in this decadent layered trifecta – perfect for dinner parties or as a special treat for yourself throughout the week!

Ingredients

1 lb mascarpone cheese
3 ½ tablespoons Bailey’s Irish Creamdivided
⅓ cup granulated sugar
1 ½ cups heavy whipping cream
24 soft ladyfingers1 package*
1 ¼ cups strong brewed espressocooled
1 tablespoon vanilla extract
1 ounce bittersweet chocolateshaved for garnish

Instructions

Combine mascarpone, 2 tablespoons of the Bailey’s Irish Cream, and the sugar. Whisk or stir together gently until combined.
In mixer bowl with whisk attachment, beat the heavy whipping cream on medium high until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
Line up six dessert dishes (I used mini trifle dishes).
Stir the vanilla and the remaining 1 1/2 tablespoons of Baileys into the cooled espresso coffee.
You will need a total of 4 ladyfingers for each parfait, 2 for each layer. Cut ladyfingers into cubes. Place 6 cubes into the bottom of the dessert dish (5 around the edge and 1 in the center), arranging so that the cut side faces out and touches the side of the dish. Dribble 2 scant tablespoons of espresso over the cubes. Repeat for the other 5 dishes.
Add a layer of mascarpone cheese mixture to each dish, a heaping 1/4 cup or so. Gently press down and spread to an even layer.
Sprinkle with shaved chocolate, reserving enough for the second layer.
Repeat the process, cubed ladyfingers, espresso, mascarpone cheese, then shaved chocolate.
Use a clean, dampened cloth to wipe the edges of the dessert dishes. Cover the top of each one with plastic wrap and place in the refrigerator to chill for at least 8 hours, overnight is best to allow the flavors to mingle.
To serve, remove from refrigerator about 30 minutes ahead of time for best flavor and texture. When the filling is too cold the flavors are not as prominent.

Notes

There are two types of ladyfingers available on the market. Traditional Italian ladyfingers are hard and crunchy and there’s also a soft and spongy variety that you usually find in your grocer’s bakery department. Soft ladyfingers are more readily available, however you may be able to find the crunchy variety at specialty markets and Italian grocers. I used the soft, spongy variety for this recipe.
If using crunchy ladyfingers, your method of dipping will be to place the cookie into the espresso (lay it in the liquid), then turn it over and lift it out. If you attempt this method with the soft variety, your ladyfingers will fall apart.