Need a last-minute St. Patrick’s Day dessert? This Shamrock Shake Tiramisu is exactly what your festive dessert table is missing.
Minty, boozy, and just a little chocolatey, this Shamrock Shake Tiramisu is like the grown-up version of the iconic milkshake.
If you love a minty Shamrock Shake but want something with a little nip of Baileys Irish Cream, this Shamrock Shake Tiramisu is the perfect dessert. It layers cocoa-soaked ladyfingers with a fluffy mint green mascarpone and finishes with grated dark chocolate and maraschino cherries.
Instead of coffee, the ladyfingers soak in a mixture of milk, Irish cream, cocoa powder, and vanilla. The result tastes like a cross between a mint chocolate milkshake and classic tiramisu. The mascarpone filling is rich but airy thanks to whipped cream, and just a touch of mint extract gives it that nostalgic Shamrock Shake flavor without overpowering the dessert.
It’s an easy make-ahead dessert that only gets better as it chills, making it perfect for St. Patrick’s Day parties or anytime you want a festive mint-chocolate dessert.
How to make this Shamrock Shake Tiramisu
What You Need
- Ladyfingers: Store-bought ladyfingers form the base and soak up the mint-chocolate liquid.
- Soaking liquid: Whole milk, Irish cream (such as Baileys or homemade), cocoa powder, and vanilla create a rich chocolate soaking mixture.
- Mint mascarpone: Mascarpone cheese, heavy cream, egg yolks, granulated sugar, vanilla extract, mint extract, and a drop of green gel food coloring.
- For assembly and serving: Finely grated dark chocolate and stem-on maraschino cherries.
How to Make It
Step 1: Make the soaking liquid.
Whisk together milk, Irish cream, cocoa powder, and vanilla until smooth.
Step 2: Make the mint mascarpone.
Beat heavy cream with part of the sugar until stiff peaks form, then refrigerate. In a separate bowl, beat egg yolks with sugar until thick. Then add the food coloring, vanilla extract, mint extract, and mascarpone and beat until smooth. Add the whipped cream and beat until creamy.
Step 3: Assemble the tiramisu.
Dip ladyfingers briefly in the soaking liquid and line an 8×8 dish. Spread half the mascarpone mixture over the top and sprinkle with half the grated chocolate.
Step 6: Add the second layer.
Repeat with another layer of soaked ladyfingers, the remaining mascarpone cream, and the rest of the chocolate.
Step 7: Chill.
Cover and refrigerate for at least 4 hours, preferably overnight, so the flavors meld and the tiramisu sets.
Step 8: Serve.
Scoop into dessert cups and garnish with maraschino cherries.
FAQ
Can I make this tiramisu without alcohol?
Yes. Simply replace the Irish cream with additional milk. The cocoa and vanilla still give the dessert a rich chocolate flavor.
Can I make this ahead of time?
Yes. Tiramisu actually improves as it rests. You can make it up to 24 hours in advance.
How minty is this dessert?
The mint flavor is subtle and similar to a Shamrock Shake. If you prefer a stronger mint flavor, you can increase the mint extract slightly, but add it carefully since it can easily overpower the other flavors.
How long will tiramisu keep?
Stored covered in the refrigerator, it will keep well for up to 3 days.
Shamrock Shake Tiramisu
Equipment
Ingredients
Irish cream ladyfingers:
- 1½ cups (360ml) whole milk
- ½ cup (120ml) Irish cream (Baileys Irish Cream, homemade, or replace with milk for a non-alcoholic version)
- 3 tablespoons (21g) cocoa powder (sifted)
- 1 teaspoon vanilla extract
- 28 ladyfingers (more or less, depending on the size of your cake pan.)
Mint mascarpone:
- ½ cup (120g) heavy cream
- ¼ cup plus 2 tablespoons (75g) granulated sugar (divided)
- 3 egg yolks
- 1 drop green gel food coloring
- 1 teaspoon vanilla extract
- ¾ teaspoon mint extract
- 8 ounces (226g) mascarpone (chilled)
For assembly and serving, optional:
- ½ ounce (14g) dark chocolate (grated on a microplane)
- Stem-on maraschino cherries
Instructions
Make the soaking liquid:
- Pour 1½ cups (360ml) whole milk into a large bowl with ½ cup (120ml) Irish cream. Add sifted cocoa powder and 1 teaspoon vanilla extract. Whisk until completely smooth. Set aside.
Make the mint mascarpone:
- Place ½ cup (120g) heavy cream into a medium mixing bowl. Add 2 tablespoons (25g) granulated sugar. Beat with an electric mixer until stiff peaks form. Refrigerate until needed. Rinse the beaters.
- Add ¼ cup (50g) granulated sugar and 3 egg yolks to a large mixing bowl. Beat with the electric mixer for 5 minutes until pale and thick.
- Add 1 drop green gel food coloring, 1 teaspoon vanilla extract, and ¾ teaspoon mint extract along with 8 ounces (226g) mascarpone. Beat with the electric mixer until everything is incorporated and the mixture is thick; be careful not to overwork the mascarpone.
- Add the whipped heavy cream and beat until smooth and creamy, again being careful not to overmix.
Assemble the tiramisu:
- Set out an 8×8 cake pan or casserole dish. Dip a ladyfinger into the Irish cream soaking liquid for about 2 seconds. Place it into the cake pan. Continue dunking and lining the bottom of the cake pan with the ladyfingers, nestling them close together. An 8×8 pan should fit about 14 ladyfingers in a single layer.
- Pour half the mint mascarpone over the ladyfingers and smooth it into an even layer.
- Sprinkle half the grated dark chocolate on top.
- Continue dipping the remaining ladyfingers into the soaking liquid, then arrange them tightly on top of the mascarpone.
- Finish by pouring the remaining mint mascarpone over the ladyfingers and finish with the remaining grated dark chocolate.
Chill the tiramisu:
- Cover the dish and refrigerate for at least 4 hours, preferably overnight.
To serve:
- Remove the tiramisu from the refrigerator and scoop it into dessert coupes. Serve with stem-on maraschino cherries on top, if desired. Enjoy!
