A Tiramisu dessert where Irish cream is substituted for coffee; named after my husband, Philip, who prefers alcohol to coffee.


  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  • 16 oz mascarpone cheese, at room temperature
  • ½ cup Bailey’s Irish cream
  • 2 – 3 (3 oz each) packages lady finger cookies
  • 2 Tablespoons cocoa powder
  • White chocolate bar, grated or shaved


  1. In a medium sized sauce pan (not over heat), whisk together egg yolks and sugar until well blended. Whisk in milk until well incorporated. Turn the burner on medium-low heat, and cook the mixture, stirring constantly, until the mixture boils. Remove from heat, transfer into a glass bowl and let sit at room temperature, uncovered, for about 5 to 10 minutes. Cover tightly with plastic wrap and place in the refrigerator for about 1 hour.
  2. In a medium bowl, using an electric mixer, beat together heavy cream, vanilla and powdered sugar until stiff peaks form.
  3. Once the yolk mixture has chilled for an hour, take it out of the refrigerator and mix in the mascarpone cheese.
  4. Pour the Irish cream into a small bowl. Working one cookie at a time, dip one side of each lady finger into the liquor, then arrange on a plate, either creating a large rectangle (approximately 7×10 in.) or a circle (approximately 8-9 in.). Spread half of the mascarpone/yolk mixture over the ladyfingers, then top with half of the whipped cream. Sprinkle with approximately 1 Tablespoon of cocoa powder. Add another layer of soaked ladyfingers, the rest of the mascarpone/yolk mixture and the rest of the whipped cream. Sprinkle the top with the rest of the cocoa powder and garnish with white chocolate shavings.
  5. Chill the Philamisu in the refrigerator for at least 3-4 hours (though chilling it for 24 hours is ideal).

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