This Baileys milk tart tiramisu gives the classic South African milk tart a delicious twist. The creamy custard of the milk tart is combined with Baileys Irish cream and sponge fingers into a no-bake, layered tiramisu-style dessert!
There are so many versions of the classic South African milk tart: crustless, with a pastry crust, no-bake, oven-baked ... the list goes on. I think every South African family has their own version!
But here's a version that you may not have tried before. This Baileys milk tart tiramisu combines the familiar cinnamon-scented custard of a classic milk tart with the luscious creaminess of Baileys Irish Cream. The soft sponge fingers soak up the Baileys, creating a smooth, layered dessert that's simple but full of flavour.
What I love about this dessert is how quick and easy it is to make. There's no baking involved, or any pastry to mix - just boil up a quick custard, dip sponge fingers in Baileys and layer them all in a dish. Leave it to chill for an hour or two, and you have a delicious dessert which seems very special, but without any fuss.
It's a fun little fusion dessert, combining South African traditions with a classic Italian tiramisu-inspired twist. Familiar flavours, easy prep, and a touch of indulgence make this milk tart tiramisu a dessert that can be enjoyed both as a family treat and as a way to impress guests, and it will be ideal for the upcoming festive season!
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Why you should try this easy dessert recipe
- A new twist on a classic - this easy milk tart recipe is something just a little bit different to a normal milk tart.
- Quick and easy - it takes around 15 minutes to make the custard and another 15 to assemble.
- No bake dessert- just boil up a custard, layer with sponge fingers dipped in Baileys and chill.
- Easy to scale - I made a small one (6" x 8"), but you can simply double the ingredients to make a larger one.
Recipe information
- ⌚ Prep time - 15 minutes to assemble
- ⌛ Cooking time - 15 minutes to make the custard
- 🍚 Yield - one 8" x 6" tiramisu (6 large or 8 medium servings)
Ingredients for Baileys milk tart tiramisu
**You can find the exact ingredient measurements on the printable recipe card at the end of this post**
- Sponge fingers. These are sometimes called lady fingers, Savoiardi or boudoir biscuits. I used 22 - 10 on the bottom layer and 12 in the middle.
- Butter, milk and sugar. These are heated to just below boiling point and form the base for the custard.
- Egg. Helps to thicken the custard.
- Flour and cornflour. These also thicken the custard. Using both cornflour and flour for thickening is a classic milk tart technique because the cornflour guarantees smoothness, while the flour ensures stability, making the finished dessert much easier to slice.
- Baileys Original Cream Liqueur. This will be diluted with a little milk and used to dip the biscuits. Substitute with your favourite Baileys flavour.
- Cinnamon. Give the classic milk tart flavour. Substitute with cocoa powder if you prefer chocolate.
- Vanilla essence. Not pictured and optional, but a teaspoon of vanilla adds an extra depth of flavour.
Instructions
Here are the simple instructions to make this easy layered dessert:
Step 1: Place the milk, sugar, vanilla (if using) and butter into a saucepan and heat gently while stirring, to melt the butter and dissolve the sugar. Then continue to heat until just below boiling.
Step 2: While the milk is heating, place the cornflour and flour into a small bowl and beat in the egg to form a smooth paste.
Step 3: Pour about a half a cup of the hot milk into the egg and flour mixture, stirring as you pour. This is known as 'tempering', a process which slowly raises the temperature of the eggs and prevents them from scrambling.
Step 4: Stir the tempered egg mixture into the remaining hot milk in the saucepan. Continue to stir over gentle heat until the mixture thickens.
Step 5: The custard will be ready when it leaves a distinct trail that closes up slowly when you draw a spoon through it. Sprinkle a half teaspoon of sugar over the custard and cover the pan with a lid to prevent a skin from forming. Set it aside to cool while you assemble the tiramisu dessert.
Step 6: Pour the Baileys into a flat, shallow dish and stir in 2 tablespoons of milk.
Step 7: Dip sponge fingers (one at a time) into the Baileys and arrange them in a single layer on the bottom of your dish.
Step 8: Spread half of the cooled custard evenly over the biscuits.
Step 9: Repeat with another layer of dipped sponge fingers. (Drink any remaining Baileys - chef's treat).
Step 10: Spread the remaining custard evenly over the biscuits and dust liberally with ground cinnamon.
Cover the dish with tin foil (or a lid) and leave it in the refrigerator to chill for at least 2 hours. Serve chilled.
Tips for a successful outcome
Here are my top tips to ensure your layered milk tart tiramisu always turns out perfectly:
- Don't allow the milk to boil. It should be heated to just below boiling point.
- Be sure to stir a little of the hot milk into the egg/flour mixture before pouring the eggs into the milk. This will prevent lumps.
- Sprinkle the custard with a little sugar or cover it with a layer of plastic wrap to prevent a skin from forming as it cools.
- Cool the custard before pouring it over the biscuits.
- Don't oversoak the sponge fingers - a quick dip and turn (2 seconds per side) is all that is required.
- If you use a dish with straight sides, you get a better structure and more even slices when you serve the tiramisu.
- Chill for at least 2 hours or overnight if possible to give the flavours time to develop and the layers to set.
Variations
I've given you the basic version of a milk tart tiramisu, but there are various ways to change the recipe to suit your own taste:
- Mascarpone milk tart - stir half a cup (or 120 ml) of mascarpone cheese into the cooled custard before layering.
- Chocolate - sprinkle a layer of grated chocolate (or a few chocolate chips) over the sponge fingers before adding the custard, and dust with cocoa powder instead of cinnamon.
- Nutty tiramisu - add a thin layer of crushed hazelnuts or pecans on top of the sponge fingers. If you can get it, use hazelnut-flavoured Baileys. I believe there's a limited-edition chocolate and hazelnut version available from Amazon.
- Non-alcoholic - for a family-friendly version, replace the Baileys with a mixture of milk or cream and a dash of caramel or chocolate syrup.
- Individual servings - for a great dinner party dessert, layer the biscuits and custard in individual ramekins.
Equipment
You don't need any special equipment for this easy milk tart tiramisu recipe:
- Saucepan - to make the custard
- Small mixing bowl
- Balloon whisk - for stirring
- Small bowl - to hold the Baileys for dipping.
- 6" x 8" dish for assembling the layered milk tart dessert.
Storage
Store the assembled milk tart tiramisu in the refrigerator for up to 3 days. For best results, keep the dish covered with a lid, foil or plastic wrap. After 3 days, you may find the milk starts to 'leak' and become overly moist.
This recipe is not suitable for freezing.
Top Tip
I've mentioned this earlier, but tempering the egg and cornflour mixture before adding it to the hot milk is the best way to avoid lumps in the custard.
FAQ
Milk tart (or melktert if you speak Afrikaans) is a popular South African dessert with Dutch roots. It dates back to the early Cape settlers in the 17th century who adapted European custard tarts using local ingredients. Over time, it evolved into a uniquely South African dessert.
Tiramisu is a classic Italian dessert, said to have originated in the 1960s/70s. It is traditionally made from layers of coffee-soaked sponge fingers, layered with mascarpone cream and cocoa powder. The name 'tiramisu' loosely translates to 'pick me up'.
This is probably because it wasn't cooked long enough. You should cook the custard over a low heat until it is thick enough to draw a spoon through it, leaving a distinct trail on the bottom of the pan.
It can also be due to incorrect measurements; ensure you follow the recipe exactly.
Save for later
If you would like to try this fusion-style milk tart, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
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Visit my cakes, biscuits and dessert recipes page for other delicious treats. Here are few creamy desserts you might enjoy:
📋The recipe
No-bake Baileys milk tart tiramisu
(Click the stars to rate this recipe)
Equipment
- Saucepan
- Small mixing bowl
- Balloon whisk
- Small bowl for dipping
- 6" x 8" dish 15-cm x 20 cm
Ingredients
For the custard
- 1¾ cups / 420 ml milk full-fat or semi-skimmed
- 2 tablespoons / 30 grams butter
- ¼ cup / 50 grams sugar
- 1 teaspoon vanilla essence optional
- 2 tablespoons / 16 grams cornflour
- 1 tablespoon / 10 grams flour
- 1 large egg
- ½ teaspoon / 3 grams sugar to sprinkle on the custard
For dipping and layering
- 6 ounces / 175 grams sponge finger biscuits
- ⅓ cup / 80 ml Baileys Irish Cream
- 2 tablespoons / 30 ml milk
Topping
- 2 teaspoons ground cinnamon
Instructions
- Place the milk, sugar, vanilla (if using) and butter into a saucepan and heat gently while stirring, to melt the butter and dissolve the sugar. Then continue to heat until just below boiling.1¾ cups / 420 ml milk, 2 tablespoons / 30 grams butter, ¼ cup / 50 grams sugar, 1 teaspoon vanilla essence
- While the milk is heating, place the cornflour and flour into a small bowl and beat in the egg to form a smooth paste. Add a tablespoon of milk if the mixture seems too thick.2 tablespoons / 16 grams cornflour, 1 tablespoon / 10 grams flour, 1 large egg
- Pour about a half a cup of the hot milk into the egg and flour mixture, stirring as you pour. This is known as 'tempering', a process which slowly raises the temperature of the eggs and prevents them from scrambling.
- Stir the tempered egg mixture into the remaining hot milk in the saucepan. Continue to stir over gentle heat until the mixture thickens.
- The custard will be ready when it leaves a distinct trail that closes up slowly when you draw a spoon through it. Sprinkle a half teaspoon of sugar over the custard and cover the pan with a lid to prevent a skin from forming. Set it aside to cool while you assemble the tiramisu dessert.½ teaspoon / 3 grams sugar
Assembly
- Pour the Baileys into a flat, shallow dish and stir in 2 tablespoons of milk.⅓ cup / 80 ml Baileys Irish Cream, 2 tablespoons / 30 ml milk
- Dip sponge fingers (one at a time) into the Baileys and arrange them in a single layer on the bottom of your dish.6 ounces / 175 grams sponge finger biscuits
- Spread half of the cooled custard evenly over the biscuits.
- Repeat with another layer of dipped sponge fingers. (Drink any remaining Baileys - chef's treat).
- Spread the remaining custard evenly over the biscuits and dust liberally with ground cinnamon.2 teaspoons ground cinnamon
- Cover the dish with tin foil (or a lid) and leave it in the refrigerator to chill for at least 2 hours. Serve chilled.
Notes
- Don't allow the milk to boil. It should be heated to just below boiling point.
- Be sure to stir a little of the hot milk into the egg/flour mixture before pouring the eggs into the milk. This will prevent lumps.
- Sprinkle the custard with a little sugar or cover it with a layer of plastic wrap to prevent a skin from forming as it cools.
- Cool the custard before pouring it over the biscuits.
- Don't oversoak the sponge fingers - a quick dip and turn (2 seconds per side) is all that is required.
- If you use a dish with straight sides, you get a better structure and more even slices when you serve the tiramisu.
- Chill for at least 2 hours or overnight if possible to give the flavours time to develop and the layers to set.
- Mascarpone milk tart - stir half a cup (or 120 ml) of mascarpone cheese into the cooled custard before layering.
- Chocolate - sprinkle a layer of grated chocolate (or a few chocolate chips) over the sponge fingers before adding the custard, and dust with cocoa powder instead of cinnamon.
- Nutty tiramisu - add a thin layer of crushed hazelnuts or pecans on top of the sponge fingers. If you can get it, use hazelnut-flavoured Baileys. I believe there's a limited-edition chocolate and hazelnut version available from Amazon.
- Non-alcoholic - for a family-friendly version, replace the Baileys with a mixture of milk or cream and a dash of caramel or chocolate syrup.
- Individual servings - for a great dinner party dessert, layer the biscuits and custard in individual ramekins.
- Store the assembled milk tart tiramisu in the refrigerator for up to 3 days. For best results, keep the dish covered with a lid, foil or plastic wrap. After 3 days, you may find the milk starts to 'leak' and become overly moist.
- This recipe is not suitable for freezing.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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