NEW YORK (WLNY) — St. Patrick’s Day is the perfect time to feast on corned beef and cabbage, but there’s no reason you can’t round off the meal with a sweet treat.

Alison Mahoney, known as The Singing Baker, stops by The Couch to show us how to make a classic tiramisu with an Irish twist.

Irish Coffee Tiramisu

8 oz Marscapone Cheese

3/4 Cup Heavy Cream

1/4 Cup plus 2 Tbsp Sugar

3 Tbsp Baileys Irish Cream

2 Tbsp Hennessy Whiskey

32 Lady Fingers

3 Tbsp Espresso Powder

1 1/2 Cups Warm Water

Cocoa for Sprinkling

In a small bowl, add Espresso Powder to Warm Water and Hennessy and mix. Set Aside. In a second bowl, or in your mixer, place the marscapone, the heavy cream, the Baileys, and the sugar and mix together until incorporated and the mixture gets thick and creamy. Place 1/3 of the cream on the bottom of a your serving dish. Then dip the lady fingers in the espresso and place neatly in a row on the cream. Continue to the next layer of cream and do the same with the lady fingers ending with cream on top.  Sprinkle some cocoa powder on top and place in the refrigerator for at least 30 minutes or up to 24 hours.  Serve cold.

 Bonus Recipe: The Nutty Irishman

Fill a brandy glass half full with ice.

Top with:

2 Tbsp Bailey’s Irish Cream liqueur

2 Tbsp Frangelico hazelnut liqueur

2 Tbsp cream

Sweet, simple and ultra smooth

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